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Recipe: Dan Dan Noodles by Fine China

March is National Noodle Month and we're featuring Dan Dan Noodles by Fine China.

March is National Noodle Month and we’re featuring Dan Dan Noodles by Fine China. Did you know that by law, the U.S. FDA stipulates that food considered to be a noodle must contain at least 5.5 percent egg/egg yolk by weight? Fun fact!

Here's Fine China's recipe for Dan Dan Noodles and Pork Ragu:

INGREDIENTS:

1 lb Wheat Noodles (Thick or Thin)

1 lb Pork Ragu

8 oz Sesame Sauce

4 oz Crushed Peanuts

4 oz Sliced Green Onion

4 oz Chili Oil

METHOD:

1. Cook noodles in boiling water according to package instructions. Once done, shock immediately in ice water and drain well.

2. Arrange noodles in a bowl and top with ragu and sesame sauce.

3. Garnish with the crushed peanuts, green onion and chili oil.

4. Serves four. Enjoy!

Pork Ragu

INGREDIENTS:

2 oz Grapeseed Oil

1 lb Ground Pork

30 g Chili Oil

20 g Minced Garlic

15 g Sliced Green Onion

2 g Ground Sichuan Peppercorn

.5 g Ground White Pepper

8 g Chicken Powder

10 g Doubanjiang

5 g Fermented Chili Paste

70 g Shoaoxing Wine

75 g Hoisin Sauce

25 g Black Vinegar

15 g Tamari

15 g Sesame Oil

135 g Chicken Stock

METHOD:

1. In a wok or sauce pot, over medium high heat and add the grapeseed oil to coat the bottom of the pan. Add in the ground pork and cook until light brown and crumbled. Remove from heat and drain the excess oil. Reserve the meat.

2. In the same wok, add the chili oil over medium heat and then add the garlic and green onion to sweat. Once translucent add the doubanjiang, chili paste, Sichuan pepper, white pepper and chicken powder. Cook out to release the oils and aromatic.

3. Add the pork back to the wok and deglaze with the Shoaxing wine. Add the hoisin, black vinegar, and tamari. Simmer on medium high heat for a couple minutes and then add the sesame oil and chicken stock.

4. Simmer for a few minutes until the liquid tightens up a bit.

Sesame Sauce

INGREDIENTS:

1 g Sichuan Peppercorn

96 g Sesame Paste

120 g Peanut Butter

72 g Tamari GF

72 g Black Vinegar

24 g Chili Oil

144 g Water

12 g Granulated Sugar

12 g Fermented Chili Paste

TT Kosher Salt

METHOD:

Place all ingredients in a blender and blend until thoroughly combined and smooth.

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