Famous Sichuan Dandan Noodles Recipe (担担面) is originated from the Sichuan Province located in Southwestern China. It is the most commonly served cuisine in China.
The dishes of Chuan Cooking are well-known for their hot- and spicy taste with the flavor of Sichuan peppercorn that is also known as Chinese coriander, commonly used in Chinese cuisines.
This Chinese cuisine, I ate several times during my visit to China and other parts of the world in Chinese restaurants. It consists of a spicy sauce contains preserved vegetables, Sichuan pepper, chili oil, minced beef, and spring onion served over noodles. If you love sweet, spicy and tangy cooking, go for this noodles recipe.
Serves= 3 – 4 persons
Ingredients:
Sichuan Dandan Noodles Recipe (担担面)
- Chili Oil
- Vegetable Oil – ½ cup
- Ginger – 2 Slices
- Scallion/ spring onion – 2
- Anise Pods – 2 Star
- Smashed Garlic – 2 cloves
- Cinnamon – 1 Piece of an inch
- Red Sichuan Peppercorn – 1 teaspoon
- Green Sichuan Peppercorn – 3teaspoons
- Ground Coriander – 1/8 teaspoon
- Chili Flakes – 2 ½ tablespoons
- Ground Cumin – 1/8 teaspoon
Sichuan Dandan Noodles Recipe (担担面)
Sauce & Noodle Dandan
- Soy Sauce – 1 teaspoon
- Garlic – 4 Cloves
- Ground beef – 5.3 Ounces
- Sesame Oil – 1teaspoon
- Ginger – 1tablespoon
- Douban Chili Paste – 3 tablespoons
- Peanut Butter Unsweetened – 3 ½ tablespoon
- Chicken Stock Unsalted 2 ¼ cups
- Rice Wine or Chinese Cooking Wine – 2 tablespoons
- Red Sichuan Peppercorn – ½ teaspoon
- Asian Dry Noodles – 1 Bunch
- Chopped Cilantro or Scallions for Garnishing
Sichuan Peppercorns:
It depends on the quality of Sichuan Peppercorns to make a delicious or tasteless dish. Green and red are the two basic types. The green gives the strong numbing sensation, whereas red offers a peppery and floral fragrance with a little numbing sensation. To make a perfect dish, use the red and green in balance.
Preparation of Chili Oil
Add spring onion, vegetable oil, star anise, garlic, red peppercorn, ginger, and cinnamon in a sauce pot. The ingredients will fry on medium heat till scallions and garlic get brown color. Mix the ground coriander, chili flakes, cumin and stir for a minute. Turn on the heat when chili flakes look darker in color.
Sichuan Dandan Noodles Recipe (担担面)
Preparation of Dandan Sauce
Add sesame oil, soy sauce and meat in a bowl and mix them well. Make a smooth paste of ginger, garlic, peanut butter and douban chili paste in processor. It is up to you to use paste form or chopped ginger and garlic.
Take a medium-sized heavy bottom pot. Add 1 tablespoon of oil and fry the beef to get brown color. Mix puree paste and red ground Sichuan peppercorn. Sauté the ingredients for two minutes. Include the red wine. Now deglaze the pan and mix chicken stock. Wait to bring the sauce to simmer. Add half teaspoon sugar and white pepper to balance the taste. Let the soup simmer for five minutes.
Take a big pot and fill it with water. Follow the instruction to boil the noodles. It is better to drain the noodles first and then add the sauce; otherwise, the noodles will soak up the soup. Take two bowls to put in the noodles and the sauce. For presentation, sprinkle diced spring onion and cilantro. Use a sieve to drop two tablespoons of chili oil, stir the soup and serve it.
