Spicy Lamb Mince Dan Dan Noodles
This Spicy Lamb Mince Dan Dan Noodles dish is a modern spin on a celebrated Szechuan classic, blending fiery spices with a hearty lamb mince for a robust and aromatic delight. Perfect for those who crave a burst of flavor with a touch of culinary history.
Ingredients
Noodles and Sauce
- 300 grams dried wheat noodles - preferably fresh noodles for authenticity
100 ml chicken stock (chicken broth or chicken bouillon) - hot, use free-range low-sodium for depth of flavor
2 tablespoons soy sauce - light soy sauce preferred- 2 tablespoons Chinese black vinegar - adds the quintessential sharpness
- 2 tablespoons peanut butter - smooth, for a creamier texture
1 tablespoon cornstarch - helps thicken the sauce- 1 tablespoon Szechuan pepper oil - for authentic tingling warmth
Lamb Mince
500 grams ground lamb (minced lamb) - choose ground lamb with a bit of fat for richness
2 cloves garlic - minced finely
1 inch ginger - fresh, peeled and finely grated- 2 tablespoons doubanjiang (fermented broad bean paste) - adds authentic umami and spice
2 tablespoons vegetable oil - or peanut oil
Garnish
3 stalks spring onions - finely sliced
1 tablespoon sesame seeds - toasted
1 handful cilantro (coriander) - fresh leaves, for a burst of fresh flavor
Instructions
- Noodles and Sauce Cook the dried wheat noodles in boiling water according to package instructions until just al dente, about 5-7 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a small saucepan, combine chicken broth, soy sauce, black vinegar, peanut butter, and cornstarch over medium heat. Whisk continuously until the peanut butter melts and the mixture thickens slightly, approximately 3-4 minutes. Reduce the heat and add Szechuan pepper oil. Keep warm.
- Lamb MinceHeat vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant for about 30 seconds.
- Increase heat to high and add the lamb mince; cook until browned and crispy, breaking it up as it cooks, roughly 6-8 minutes. Stir in the doubanjiang and continue to cook for 2 additional minutes, ensuring the paste infuses into the meat.
- Combining and Serving Toss the noodles in the warm sauce, ensuring every strand is coated. Divide the sauced noodles into bowls and top generously with the spicy lamb mixture.
- Garnish each bowl with a sprinkle of spring onions, toasted sesame seeds, and fresh coriander leaves.
Notes
For a vegetarian option, substitute lamb mince with finely chopped mushrooms and tofu crumbles.
Nutrition
Calories: 798kcalCarbohydrates: 67gProtein: 35gFat: 45gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 92mgSodium: 1300mgPotassium: 588mgFiber: 1gSugar: 5gVitamin A: 158IUVitamin C: 3mgCalcium: 85mgIron: 5mg
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