Dandan noodles – tantanmen

Ingredients

• 350g ground beef
• 25g fresh ginger - finely chopped
• 4 garlic cloves - finely chopped
• 15cm leek - chopped
• 80g zha cai - finely chopped
• - Ingredient A -
• 1 tbsp sweet bean sauce / Tian mian jiang
• 1 tbsp shaoxing wine (or white or cooking sake)
• 1/2 tbsp soy sauce
• 1 1/2 tsp sugar
• 1/2 tbsp sichuan peppercorn oil
• 1 tsp apricot jam
• 1/2 tsp chinkiang vinegar
• dash of salt

For the soup
• 2L water
• 2 garlic cloves - finely chopped or grated
• 15g fresh ginger - finely chopped
• 1 tbsp sesame oil
• 1/2 tbsp sichuan peppercorn oil
• 2 tbsp sesame paste
• 35g tbsp weipa or torigara soup/chicken stock or 3 to 4 tbsp chicken bouillon powder
• 1/2 tbsp chinkiang vinegar
• 1 tsp kosher salt
• some green parts of leek
• 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 1 to 2 tbsp oil and fry garlic and ginger until fragrant. Add leek and ground beef, continue stir frying until no longer pink. Add the ingredient A and fry for a few more minutes. Set aside.

For the soup
• 2. In a cooking pot, heat 1 tbsp sesame oil and sichuan peppercorn oil. Fry the garlic and ginger until fragrant and add 1 to 2 tbsp of beef mixture which you made just above and sesame paste. Cook them for a few minutes.
• 3. Pour water and leek (the green part) and bring it to a boil. Once it boils, add the seasoning for soup (weipa, vinegar and salt.) Simmer for a few minutes. Remove the green parts of leek.
• 4. 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.

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

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