Friday, December 16, 2011

Dan Dan Noodles Dunkin Style

I had heard about Dan Dan Noodles on Yelp and really wanted to try them. We were at a local Chinese Restaurant and they had it on the Menu. The waiter kept telling us that if we were not Asians we would not like it, which frankly peeved me! My husband has been all over the world and eaten the most bizarre things!

We ordered it and it came with noodles and pork, that was it! We were both pretty sure it was supposed to have a bunch more stuff in it, I think our Waiter had the kitchen dumb it down and Americanize it! We then became obsessed with it and finding out how it is supposed to be made. We found many recipes and as usual my Husband took information from all of them and did his own thing! It was quite delicious and will be on our menu from now on!


1/2 lb ground pork
1/2 lb ground chicken
2 tbsp honey

1 package (enough for 2 servings) Fresh Chinese Noodles (you can use just about any wheat noodle though, including Udon)

1 Bok Choy end removed and sliced
1 chicken bouillon cube in the water the noodles are cooking in
1/2 English cucumber diced
1 jalapeno end and seeds removed, sliced
2 scallions diced
4-5 mushrooms cleaned and sliced
Red bell pepper diced (optional)
1tsp Shaoxing rice wine (or sherry)
1/4 - 1/2 c dry roasted peanuts

Sauce: (make this in advance - up to 24 hours in advance if refrigerated)

3/4 c Chicken Broth

2 tsp chopped Pickled Vegetables (you can find this in most Asian Markets, we could not find a mix so we got the small jar of pickled cucumber and bamboo shoots)

2 tsp Chili Oil with chili's (if you don't have chili oil with the ground chili's in it, use the regular chili oil and add 3/4 tsp of ground chili flakes)

4 cloves of garlic minced

2 inch knob of Ginger peeled and diced small

2 tbsp light soy

2 tbsp black rice vinegar (no substitution is recommended)

2 1/2 tsp dark soy

1 1/2 tsp dark sesame oil

1/2 tsp ground Szechuan peppercorn (which is not a pepper but dried prickly ash)

Mix all ingredients. When you are ready for assembly microwave until very warm.

Place the meats in a large non stick skillet or Wok, cook while breaking into small pieces with a spoon. Defat the meat while frying. (husband does this by tilting the skillet, push the meat to the high side and mop up grease with unscented paper towels).

Once the meat is beginning to brown up, drizzle in 2tbsp of honey and cook for about another minute getting a little more color. Remove from heat, add about 3tbsp low sodium soy and the 1tsp of Shaoxing mixing into the meat for added flavor. Keep warm

Get your water and bouillon cube boiling for your noodles, cook according to package directions. Toss in the bok choy when you have about one minute cook time remaining to give them a quick blanch. Drain noodles/veggies.

Assembly is very quick. While noodles are still piping hot, portion into bowls as the base. Add veggies, cucumber, scallions, red peppers and whatever else you're going to throw in. Pile on about 3/4 C of the meat mixture and start with ~1/2 C of the warmed sauce.

Garnish with peanuts and chili's as desired.


sophia said...

What the--!!!!! I want to yell at that waiter!!! Americans are not dumb...they know good food when they taste it! How dare he insist you won't like it without letting you try the real thing first. I'm glad you took matters into your own hands, Cheryl.

BTW, this is JUST in time. I was at an Asian restaurant the other day, eating chicken rendang and fried coconut rice cakes, but I could not stop staring at the delicious looking dan dan noodles a couple was eating next to us.

MaryBeth said...

Too many veggies but otherwise it looks good to me..

Pam said...

I can't believe they didn't want to serve it to you. Great job in finding a way to make it at home... I think all the added veggies makes this dish extra special!

Miss you guys - hope all is well with you.

Merry Christmas & Happy New Year to you, John, and Bella! xoxo

teresa said...

how funny that they were so resistant to serve this to you. it looks wonderful! i love dishes like this, way to go recreating it!

The Blonde Duck said...

I wouldn't go back to that restaurant!

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...