Cook up Dan Dan Noodles this International Noodle Day
Dan Dan noodles or dandanmian - literally "carrying-pole noodles" - is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions served over noodles.
Dan Dan noodles have become very popular in Hong Kong in recent years. From Michelin-star restaurant Wing Lai Yuen Sze Chuan Noodles Restaurant to famous chain restaurant Crystal jade La Mian Xiao Long Bao, you can always find a Dan Dan noodles dish that suits you.
Here we share with you a recipe written by our very own Lounge Head Chef, Adrian Upward. It’s a dish inspired by the Dan Dan Noodles seen in our Deck Lounge Noodle Bar. Why not try the 'Cathay inspired' Dan Dan noodles recipe below before you jump on your next flight to Hong Kong.
- One whole chicken (or chicken bones only if you prefer)
- 1 small chunk of ginger
- 4 spring onions
- 3L water
- 50g pork bone broth reduction *
- 600g Chinese sesame paste (or unsweetened natural peanut butter)
- 500g fresh dan dan noodles
- 1 tablespoon sesame oil
- 3 tablespoons Chinese light soy sauce, or to taste
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 8 tablespoons roasted peanuts, roughly crushed
- 6 tablespoons of chopped preserved mustard greens
- 6 tablespoons spring onions, finely chopped
- Szechuan chilli oil, to taste
* If you don’t have time to make pork bone broth reduction at home, try using a store-bought product
- Place the chicken in a small pot and cover it with water. Add ginger and spring onions. Slowly bring to a boil, then reduce heat and simmer until stock is flavourful and reduced by about a third. Skim away any impurities while the stock is cooking.
- Carefully strain off the stock and add the pork bone broth reduction. You should have at least 2 litres of stock.
- Put a large pot of water on the stove and bring to boil for the noodles.
- Stir the sesame paste thoroughly in the jar to incorporate the oil with the paste before using it. In a large bowl, add the sesame paste and ground Szechuan peppercorns, then slowly add a small amount of hot stock and using a pair of chopsticks evenly dissolve the paste into the liquid until the solid paste is fully blended. Keep soup base warm on a very low heat while noodles are cooking.
- Cook the noodles until al dente. Drain and toss through sesame oil.
- Share noodles amongst six large soup bowls.
- Add soy and Szechuan chilli oil to the soup base to season to your liking. Check the consistency of the soup base – add a little hot water if it’s too thick. Stir through ½ cup peanuts (6 tbsps).
- Ladle the soup into each bowl. Garnish with mustard greens, sliced spring onions and remaining peanuts. Serve with a few drops of chilli oil.
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