If you're not drooling looking at these Dan Dan Noodles, we're gonna need to have a talk 🤤🤤 Jet walks you through every step of making his take on this dish from the Sichuan province of China! #ReadyJetCook
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Dan Dan Mian
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 25 min
Active: 15 min
Yield: 4 servings
Ingredients
Sauce:
4 tablespoons (60 milliliters) Chinese sweet soy sauce
4 tablespoons (60 milliliters) Chinese light soy sauce
1 to 2 tablespoons (15 to 30 milliliters) sambal chile sauce
2 teaspoons (10 milliliters) Chinese black vinegar
1/2 teaspoon Sichuan peppercorn powder
1 tablespoon (15 milliliters) tahini
Noodles:
2 tablespoons (30 milliliters) vegetable oil
2 tablespoons (30 grams) fresh ginger, thin sliced
2 tablespoons (30 grams) garlic, minced
1 pound (500 grams) ground pork
4 tablespoons (60 grams) Tianjin preserved vegetable, rinsed
3 tablespoons (45 milliliters) sherry
1 cup baby spinach
3 scallions, green parts only, thinly sliced
8 ounces (500 grams) Chinese dry wheat noodles
Directions
For the sauce: Combine all sauce ingredients in a small bowl and reserve.
Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.
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How to Make Dan Dan Mian with Jet Tila | Ready Jet Cook | Food Network
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