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Home Ground Beef Recipes / Beef Mince Recipes

Flavourful Dan Dan Noodles

Dan Dan Noodles
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Recently, I was daydreaming (again) about Dan Dan Noodles and decided I should see if it’s doable at home, and hence the googling and some reading, I found an Authentic Asian recipe to follow. So here’s the more simplified noodle recipe you can try at home.

Dan Dan Noodles

Flavourful Dan Dan Noodles

Gretel ShawGretel Shaw
Dan Dan Noodles is an Asian comfort food you'll love to have when you got those those late night cravings for something Chinese.
5 from 1 vote
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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 188 kcal

Ingredients
 
 

Mince Ingredients

  • Raw Meat Mince300 grams ground beef (minced beef)
  •  
    ½ small star anise
  •  
    1 sprinkle cinnamon powder
  •  
    1 sprinkle clove powder
  •  
    150 grams preserved vegetable - chopped fine-ish
  • Soy Sauce Bottles2 tablespoons soy sauce - light
  • Soy Sauce Bottles½ tablespoon soy sauce - dark
  •  
    ¼ teaspoon sesame seed oil

Sauce Ingredients

  • Garlic4 cloves garlic - minced
  • Concept Of Tasty Food With Tahini Sauce Isolated On White Background2 teaspoons tahini
  • Soy Sauce Bottles4 tablespoons soy sauce - light
  • Heap Of Black Peppercorns½ teaspoon black peppercorns - ground in a pestle and mortar
  • Bowl Of Sugar1 teaspoon sugar
  •  
    1 tablespoon rice wine vinegar
  • Balsamic Vinegar1 tablespoon balsamic vinegar
  • Bowl Of Fresh Chicken Broth1 cup chicken stock (chicken broth or chicken bouillon) - hot

Topping Ingredients

  • Green Onion, Spring Onion1 tablespoon spring onions - sliced for garnish
  • Big Bunch Of Fresh Green Cilantro Isolated1 tablespoon cilantro (coriander) - chopped finely for garnish
  •  
    400 grams la mian - fresh
  • Spinach1 handful spinach

Instructions
 

  • Add some oil into a medium saucepan over medium heat, depending on how fatty your mince is. Add in all the meat ingredients stirring to combine evenly. Let cook, occasionally stirring, until the meat caramelises and takes on a crispy-ish exterior, about 10 to 15 minutes.
  • While the meat is cooking and caramelising and multiplying umami, ready your sauce.
  • Combine all sauce ingredients, except stock, in a small bowl, and mix to distribute ingredients evenly. Dish out equally between 4 serving bowls that will hold your final dish. Set aside.
  • Heat your stock, and bring a medium saucepan filled with water to a boil. Keep the stock on a simmer to remain hot, and blanch the green veggies for about 5 seconds in hot water. Use tongs to remove veggies from each serving bowl.
  • Divide the stock between the bowls and mix with the other sauce ingredients. Now the water should be back to the boil again; add the noodles to the boiling water, according to packet instructions, to blanch briefly (I’d estimate about 2 to 4 minutes). Drain everything through a colander, and divide noodles equally between the bowls.
  • Top with the mince. Garnish with chopped spring onion and cilantro.

Nutrition

Calories: 188kcalCarbohydrates: 6gProtein: 19gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 1912mgPotassium: 401mgFiber: 1gSugar: 2gVitamin A: 733IUVitamin C: 3mgCalcium: 57mgIron: 3mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Chinese
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