Description:
Dan Dan Mian is served at Sichuan Court in the Hilton Shanghai Hotel. To bring home a little taste of China, try making this Dan Dan Mian in your own kitchen. It is a classic Chinese Sichuan noodle dish made with a spicy vegetable sauce, chili oil, Sichuan pepper, minced pork and scallions.
Ingredients:
12 oz dried Chinese noodles
½ lb pork – minced
Ingredients for the Sauce:
3 Tbsp sesame paste or peanut butter
1½ Tbsp sesame oil
3 Tbsp black rice vinegar
2 Tbsp light soy sauce
1½ Tbsp dark soy sauce
¼ tsp salt
1 - 1½ tsp Sichuan peppercorns -roasted (see notes)
3 tsp hot chili oil (to taste)
1 tsp granulated sugar (optional)
¼ c chicken broths
Ingredients for Garnish:
⅓ c roasted peanuts - chopped
4 green onions - chopped
3 bok choy - quartered (optional)
Handful of bean sprouts (optional)
Yibin pickles on side (optional)
Procedure:
Sauté minced pork until it is well done and then set it aside. In a small mixing bowl, add the sauce ingredients, starting with the sesame paste or peanut butter, sesame oil and black rice vinegar – whisk to mix together. Continue whisking as you add in the remaining ingredients.
Chop the roasted peanuts. Finely chop the green onions. If you wish, also add toasted sesame seeds to enhance the nutty flavor of the dish. You can also leave the roasted Sichuan peppercorn out of the sauce and serve it as a condiment, or sprinkle it over the noodles.
Cook the dried noodles according to the package directions. Drain them in a colander. (Do not rinse unless the package directions say to do so.)
Place the noodles in a large, warm bowl. Whisk the sauce again and then stir it into the noodles. Serve the noodles in individual bowls and garnish with the minced pork, chopped green onions and peanuts.
Notes:
Sichuan peppercorns add a sharp bite to the sauce. Start with ½ tsp and add to taste. Or, leave them out of the sauce and serve as a condiment so your guests can season the noodles to their own taste.
To turn this into a vegetarian dish, substitute bok choy, bean sprouts, Yibin pickles and vegetable broth for the pork and chicken broth.
Recipe Author: Hilton Shanghai
Photo By: Hilton Shanghai
Restaurant: Hilton Shanghai
Source: http://news.hiltonhhonors.com/assets/HHNR/docs/RecipesFromAroundTheWorld_FINAL.pdf