Dandan noodles – tantanmen

Ingredients

• 500g ground beef
• 25g fresh ginger - finely chopped
• 4 garlic cloves - finely chopped
• 1 leek - chopped
• - Ingredient A -
• 1/2 tsp fine salt
• 2 tbsp hoisin sauce
• 3 tbsp soy sauce
• 1 tbsp white wine or cooking sake
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 tsp garlic powder
• 1 tsp sichuan peppercorn oil
• 1 tsp sichuan peppercorn powder (optional)
• 1/2 tsp katakuriko/potato starch - dissolve with 1 tbsp water

For the soup
• 1300ml water
• some green parts of leek ( if have)
• 2 tbsp weipa or torigara soup/chicken stock or Ajinomoto "Cook Do"
• 2 tbsp soy sauce
• 2 tsp apple vinegar
• 2 tbsp sesame paste
• 1/2 tbsp oyster sauce
• 1tsp sichuan peppercorn oil
• 1/2 tsp ginger powder
• 1/4 tsp salt (or more if need)
• some of ra-yu to make more spicily
• egg noodles or ramen noodles for 5 people

NOTE
• If it is difficult to get those noodles, then use "Barilla Capellini No. 1". When you cook pasta in boiling water, just add 1 tbsp of baking soda (1 tbsp baking soda per 1 liter of water). The pasta will turn more Ramen-like, and that's all you need to do. It is quite helpful when you are busy :-)

Instructions

• 1. In a frying pan, heat 1tbsp oil and fry garlic and ginger until fragrant. Add ground beef and leek and continue stir frying until no longer pink. Add the ingredient A and fry for a few more minutes. Thicken with katakuriko. Set aside.
• For the soup
• 2. In a cooking pot, add some of cooked ground beef (about 10 to 20 %), green parts of leek (to taste - optional) and pour water and bring to a boil. Once it boils, add the ingredient for soup (weipa or torigara powder, soy sauce, vinegar and sesame paste etc...) and simmer for a few minutes. Remove the green parts of leek (if you put any).
• 3. Cook the noodles according to its packaging and drain well. Place the boiled noodles into individual serving bowls and pour the soup, then top with ground beef.
• Garnish with some rayu, if you like.

http://www.atelierlalune.com/2017/12/tang-tang-noodles/

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