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October 12, 2009

Dan Dan Noodles

dandannoodles

This week I have several guest bloggers lined up. I hope you enjoy! Up first is fellow Marylander Rachel from Coconut Lime. Be sure and stop by and say hello!

Note: I meant to have this go live this morning, but we set off on our adventures and I completely forgot! Next guest entry up on Wednesday!

Ingredients:
10-12 oz ground chicken or pork
3 cloves garlic, finely chopped
1 inch knob ginger, grated
1/4 onion, finely chopped
1 cup chicken or pork broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2-3 tablespoons (jarred) pickled mustard greens*
1 tablespoon dark sesame oil
1 tablespoon chili oil
1 tablespoon black vinegar
1 tablespoon ground Sichuan peppercorn

canola oil for frying

to serve:
roasted peanuts for (optional)
chopped green onions
16 oz fresh Chinese egg noodles (cook according to package instructions)

Directions:
Heat some oil in a wok or large skillet. Add the chicken/pork, onion and light soy sauce, and cook through, stiring to break up any large chunks. Add the remaining ingredients and stirfry until cooked through and all ingredients are evenly distributed. Add noodles and stirfry for 1 or 2 minutes to coat. Serve in bowls sprinkled with additional peanuts or green onion.

*Look for these at Chinese or more generally Asian grocery stores.

Yield: 4 meal-sized servings

My thoughts:
Dan Dan Noodles are a street food (dan dan refers to the pole that was used to cart the noodles around on the streets) in China but I love making them serve as a whole meal. Normally I make the noodles with pork but this time I had ground chicken on hand so I used that instead. I think the chicken is just almost as tasty, both absorb the flavors well. If you want you can whisk together the dark soy sauce, ginger, garlic, sesame and chile oils, vinegar and peppercorns ahead of time and let them sit at room temperature until you are ready to use them-the rest of the dish cooks up quite fast so it is good idea to have them ready to go.

Dan dan noodles are what I think of as "stealth" spicy-they don't seem spicy when you are eating them but afterward-thanks to the peppercorns and chile oil-you realize your lips are tingling.

A note about those optional peanuts: peanuts are present in most Stateside versions of dan dan noodles but are not strictly traditional. I personally can take or leave them in the dish so feel free to adjust to your taste.

Posted by Dianne at October 12, 2009 4:22 PM

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Comments

Thanks Rachel! These look great. Can't wait to try them!

Posted by: Dianne at October 12, 2009 10:07 PM

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