DAN DAN NOODLES (milkstreet)
DAN DAN NOODLES
sichuan dan dan mian is a spicy ground pork and sesame sauce served over a tangle of wheat noodles. We use a few Chinese staple ingredients-oyster sauce, hoisin and chili-garlic sauce-to build big flavor. Preserved mustard greens are a common addition to dan dan noodles; for ease, we instead make a quick pickle with bok choy and stir it in at the end. You can use just about any variety of dried Asian wheat noodles as long as they’re sturdy enough to stand up to the sauce.
4 servings
10 ounces dried Asian wheat noodles, cooked, drained and rinsed
2 tablespoons plus 2 teaspoons toasted sesame oil
4 baby bok choy, roughly chopped
Kosher salt
2 tablespoons unseasoned rice vinegar
¼ cup sesame seeds
4 medium shallots, halved and thinly sliced
12 ounces ground pork
4 medium garlic cloves, minced
¾ cup low-sodium beef broth or water
¼ cup oyster sauce
3 tablespoons hoisin sauce
1 tablespoon chili-garlic sauce, plus more as needed
1 tablespoon finely grated fresh ginger
Chili oil, to serve (optional)
Drizzle the rinsed noodles with the 2 teaspoons sesame oil, then toss until evenly coated; transfer to a serving bowl and set aside. In a medium bowl, combine the bok choy and 1 teaspoon salt. Massage the salt into the bok choy, then stir in the vinegar; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the sesame seeds and toast, stirring often, until golden brown and fragrant, about 5 minutes. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing and pour the seeds into a small bowl; return the insert to the housing. Select More/High Sauté. Add the remaining 2 tablespoons oil and shallots and cook, stirring often, until golden brown, 3 to 5 minutes. Add the pork and cook, stirring occasionally, until it begins to brown, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, oyster sauce, sesame seeds, hoisin and 1 tablespoon of chili-garlic sauce, scraping the bottom; distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 12 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using a large spoon, skim off and discard the fat from the surface of the sauce. Select More/High Sauté and bring the mixture to a boil. Cook, stirring often and breaking up the meat, until the mixture begins to sizzle, about 5 minutes. Stir in the ginger and cook until fragrant, about 30 seconds. Using potholders, carefully remove the insert from the housing. Add the bok choy mixture and stir to combine. Let stand for 5 minutes. Taste and season with additional chili-garlic sauce, if desired. Spoon the sauce onto the noodles and drizzle with chili oil, if using.
Tip: Don’t forget to rinse the noodles after cooking and draining so their excess starch doesn’t make them overly sticky. Tossing them with a couple teaspoons of sesame oil will help prevent them from clinging together so that they’re easier to portion.
https://www.177milkstreet.com/recipes/dan-dan-noodles-fast-slow?allow_token=77ab7cd4-b664-48f6-81db-b4b622569444
sichuan dan dan mian is a spicy ground pork and sesame sauce served over a tangle of wheat noodles. We use a few Chinese staple ingredients-oyster sauce, hoisin and chili-garlic sauce-to build big flavor. Preserved mustard greens are a common addition to dan dan noodles; for ease, we instead make a quick pickle with bok choy and stir it in at the end. You can use just about any variety of dried Asian wheat noodles as long as they’re sturdy enough to stand up to the sauce.
4 servings
10 ounces dried Asian wheat noodles, cooked, drained and rinsed
2 tablespoons plus 2 teaspoons toasted sesame oil
4 baby bok choy, roughly chopped
Kosher salt
2 tablespoons unseasoned rice vinegar
¼ cup sesame seeds
4 medium shallots, halved and thinly sliced
12 ounces ground pork
4 medium garlic cloves, minced
¾ cup low-sodium beef broth or water
¼ cup oyster sauce
3 tablespoons hoisin sauce
1 tablespoon chili-garlic sauce, plus more as needed
1 tablespoon finely grated fresh ginger
Chili oil, to serve (optional)
Drizzle the rinsed noodles with the 2 teaspoons sesame oil, then toss until evenly coated; transfer to a serving bowl and set aside. In a medium bowl, combine the bok choy and 1 teaspoon salt. Massage the salt into the bok choy, then stir in the vinegar; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the sesame seeds and toast, stirring often, until golden brown and fragrant, about 5 minutes. Press Cancel to turn off the pot. Using potholders, carefully remove the insert from the housing and pour the seeds into a small bowl; return the insert to the housing. Select More/High Sauté. Add the remaining 2 tablespoons oil and shallots and cook, stirring often, until golden brown, 3 to 5 minutes. Add the pork and cook, stirring occasionally, until it begins to brown, 3 to 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the broth, oyster sauce, sesame seeds, hoisin and 1 tablespoon of chili-garlic sauce, scraping the bottom; distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 12 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using a large spoon, skim off and discard the fat from the surface of the sauce. Select More/High Sauté and bring the mixture to a boil. Cook, stirring often and breaking up the meat, until the mixture begins to sizzle, about 5 minutes. Stir in the ginger and cook until fragrant, about 30 seconds. Using potholders, carefully remove the insert from the housing. Add the bok choy mixture and stir to combine. Let stand for 5 minutes. Taste and season with additional chili-garlic sauce, if desired. Spoon the sauce onto the noodles and drizzle with chili oil, if using.
Tip: Don’t forget to rinse the noodles after cooking and draining so their excess starch doesn’t make them overly sticky. Tossing them with a couple teaspoons of sesame oil will help prevent them from clinging together so that they’re easier to portion.
https://www.177milkstreet.com/recipes/dan-dan-noodles-fast-slow?allow_token=77ab7cd4-b664-48f6-81db-b4b622569444