Old Sichuan Dandan Noodles

Name: Old Sichuan Dandan Noodles
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g noodles; 100g Lean meat; 150g Small rape; 15g oil; 20g Shortcrust Soybeans; 30g Broken Rice Sprouts; 6g Balsamic vinegar; 20g Shortbread peanuts; A few drops Chili oil; 1 piece ginger; 1 clove garlic; 1 Chives; 15g Soy sauce; 15g Rice wine; A few drops Pepper oil; 10g Prima; 1g pepper; 5g lard; 1g pepper powder; 10g Pixian Doubanjiang; 5g Tempeh; 5 Pickled peppers; 6g Tahini

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I used to work in the Building Materials City. When I was eating at noon, I could only think about Dan Dan noodles. The noodles made in Beijing always tasted better than those in my hometown. So I thought I should make them myself. I have made dandan noodles many times during the day, and I don’t cook as much oil and salt as the ones sold outside. You can also put more vegetables in it, which is relatively healthier.
Sichuan Dandan noodles is indeed a favorite snack of countless people. Looking at so many condiments, you can see the essence of it. The spicy flavor of red oil, the hemp of pepper, the crispy peanuts and soybeans of puff pastry, sandwiching the fragrance of meat and sesame sauce. The scent of glutinous rice is really satisfying for the harmony of the five tastes, and a bowl of dandan noodles is enough to eat a full sense of happiness...

Old Sichuan Dandan Noodles

1. Prepare peanuts and soybeans in advance.

2. The lean meat is finely chopped, preferably into small granules. (It’s more fragrant to use pork belly, I’m afraid it’s greasy and I used a lean one)

3. Cut the pickled peppers into small circles, and chop the green onion, ginger, and garlic into mince.

4. Add appropriate amount of oil to the pot, pour in bean paste and tempeh and stir fry until fragrant.

5. Add minced meat and stir fry, pour in an appropriate amount of rice wine and stir fry to create a fragrant aroma.

6. Add broken rice sprouts, green onion, ginger and garlic, pickled pepper rings, and stir fry.

7. Add a little chili oil, pepper oil, and pepper, stir fry, then add a little boiled water and fry for a while. (I made less oil, so I added a little boiled water to prevent it from getting too dry. If there is too much oil, I don’t need to add it)

8. Put enough water in the pot to boil, add a little bit of salt, add the noodles and cook.

9. Add appropriate amount of spiced oil, whipped sesame sauce, soy sauce, ginger and garlic water, a little balsamic vinegar, lard, and chopped green onion in a bowl. (Ginger garlic water is the water after adding a little boiled water to minced ginger and minced garlic. Adding minced garlic directly is more flavorful, so add ginger garlic water)

10. Put the small rapeseed in the noodle pot and boil it.

11. Put the small rapeseed and noodles in a bowl, scoop in an appropriate amount of soup, add the prepared simmered seeds, add an appropriate amount of peanuts and puffed soybeans.

Tips:
It is better to chop the bean paste, tempeh, and broken rice sprouts in advance. Pay attention to the amount of each seasoning, otherwise it will be salty.
The practice of oily spicy is in my official account, yezidexiaochu