Dan Dan mie - 担担面
spicy Sichuan noodle

200 gr noodles (thin)
100 gr pak soy, chopped
1 spring onion
125 gr minced meat (beef/pork)
2 tsp light soy sauce
2 tsp Shaoxing rice wine
2 tbsp peanuts
2 cm jahe
1 tbsp chopped Ya Cai / Zha Cai (mustard green/stem)
1 red lombok
2 tbsp oil

Ingredients sauce:
1 1/2 tbsp sesame paste (Chinese)
1 1/2 tbsp water
3 cloves of garlic
2 tbsp light soy sauce
1 tbsp black rice vinegar
1/2 tsp Sichuan pepper, ground
2 tbsp chili oil (see recipe)
1/8 tsp palm sugar

Finely chop the peanuts. Grate the jahe. Finely chop the lombok. Finely chop the garlic. Mix the meat with the soy sauce and the rice wine and make the meat as loose as possible.
Heat the oil in a pan and fry the minced meat, the jahe, the Ya Cai and the lombok until the minced meat is loose and done and set aside.
Mix the sesame paste with the water and stir until it becomes a smooth sauce. Mix in the garlic, soy sauce, vinegar, Sichuam pepper, chili oil and palm sugar and set aside.
Heat water in a pan and cook the noodles. Towards the end, add the pak soy and cook until soft. Drain the water.
Spoon the sauce into 2 bowls and top it with the noodles with the vegetables. Top it with the minced meat and peanuts, sprinkle with the spring onion on top and serve.

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