My ULTIMATE Guide To Dan Dan Noodles скачать в хорошем качестве

My ULTIMATE Guide To Dan Dan Noodles

We dive deep into the legendary Dan Dan noodles, a Sichuan street food known for its bold, spicy and numbing flavours, making everything from scratch - from the iconic Sichuan chilli oil to the toasted sesame paste and the selection of preserved mustard greens. Simple ingredients. Intense flavours! Dan Dan noodles originated in Sichuan, China, during the late Qing Dynasty, named after the street vendors who sold them. These vendors would carry the noodles in baskets suspended from a bamboo pole (called a “dan dan”) across their shoulders. Originally a humble, inexpensive street food, the dish featured a simple, spicy broth with preserved vegetables and minced pork, designed to be hearty and flavourful for travellers and workers. Over time, it evolved into a beloved dish known for its spicy, numbing, and umami-rich flavours. Ingredients For the Chilli Oil: • Dried chillies of choice (seeds mostly removed): 10–15g • Neutral high smoke point oil (e.g. vegetable oil): 200ml • Toasted sesame oil: A few drops For the Sichuan Peppercorn Powder: • Sichuan red peppercorns: 2 tsp For the Sesame Paste: • White sesame seeds: 100g • Neutral oil (or plain sesame oil): As needed to form a paste Other Condiments: • Sichuan preserved mustard greens (ya cai), rinsed and chopped: 2 tbsp • Iberico pork lard (or any pork fat): 1 tbsp • Ginger (grated): 1 tsp • Garlic (grated or crushed): 1 tsp Sauce Base: • Light soy sauce: 1–2 tbsp • Chinese black vinegar (Chinkiang vinegar): 1 tbsp • Prepared chilli oil (with solids): 2–3 tbsp • Sichuan peppercorn powder: ½ tsp (plus extra for garnish) • Sesame paste: 1½ tbsp Noodles: • Fresh or dried thin wheat noodles: 2 portions • Noodle cooking water: As needed for emulsification Instructions 1. Prepare Chilli Oil • Blend dried chillies into coarse powder. • Mix with a few drops of toasted sesame oil. • Heat neutral oil to 180–200°C. • Gradually pour the oil over the chilli powder, stirring gently. Set aside. 2. Make Sichuan Peppercorn Powder • Toast Sichuan peppercorns in a dry pan over medium heat until fragrant. • Grind into a fine powder using a pestle and mortar. 3. Make Sesame Paste • Toast white sesame seeds over low-medium heat until golden. • Blend with neutral oil to form a thick, pourable paste. 4. Prepare Sichuan Preserved Mustard Greens • Rinse thoroughly under cold water to remove excess salt and preservatives. • Drain and chop finely. 5. Assemble the Flavour Base In a large mixing bowl: • Add ginger and garlic. • Add pork lard. • Add ½ tsp Sichuan peppercorn powder. • Add generous spoonfuls of chilli oil, including the solids. • Add preserved mustard greens. • Add sesame paste. • Add light soy sauce. • Add black vinegar. • Mix thoroughly and adjust seasoning to taste. 6. Cook Noodles • Boil noodles according to packet instructions. • Reserve some noodle water before draining. 7. Combine and Serve • Add noodles straight into the bowl with the sauce. • Add a splash of noodle water. • Toss well to emulsify into a glossy sauce. • Garnish with extra chilli oil or Sichuan peppercorn powder if desired. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #dandannoodles #sichuanfood