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Dans la lune

August 28, 2020

Cold dan dan noodles

Cold dan dan noodles

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour, 10 minutes
Cold dan dan noodles

Ingredients

Ingredient A

  • 30g toasted white sesame
  • 3 to 4 garlic cloves
  • 2 tbsp vegetable oil
  • 1 tbsp sesame oil

Ingredient B

  • 30ml soy sauce
  • 1 tbsp gold plum chinkiang vinegar or black vinegar
  • 1 tbsp toban djan / chili bean sauce
  • 1 tbsp + 1 tsp chicken bouillon powder or weipa
  • 1 1/2 tsp kosher salt
  • 1/4 tsp sugar
  • 1/2 to 1 tsp sichuan peppercorn oil
  • 800ml soy milk
  • 1L water
  • ramen noodles for 5 people

For the topping :

  • Amakara beef
  • 1 leek - cut into julienne

Instructions

  • 1. In a bowl, add ingredient A and blend with your hand blender or food processor until a smooth paste.
  • 2. In a cooking pot, cook the sesame paste from #1 and cook for a few minutes over medium heat.
  • 3. Add all ingredient B and cook for about 1 minute. Pour soy milk and water, add kosher salt, sugar and sichuan peppercorn oil (optional) and cook until almost boiling (not boiling!).
  • 4. Transfer into a heat-safe bowl and let it cool to room temperature. Then chill in the fridge until cold.
  • 5. Cook your ramen noodles according to the package directions. Drain and rince under cold water. Set aside.
  • 6. Pour the cold soup in a serving bowl and place the noodles. Top with amakara beef (or your choice) and julienne'd leek. Serve!

Notes

You can also enjoy with hot soup!

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pork, Soup

December 4, 2017

Spicy sichuan noodles without soup

Spicy sichuan noodles without soup

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Spicy sichuan noodles without soup

Ingredients

For the chili oil

  • - Ingredient A -
  • 5g dried red chili peppers - chopped
  • 1 star anise seed
  • 3g sichuan peppercorn
  • 1 cinnamon stick
  • 50g vegetable oil
  • 1 tbsp korean red chili pepper flakes

For the meat mixture

  • 2 tbsp vegetable oil
  • 350g ground beef
  • 2 garlic cloves - finely chopped
  • 80g zha cai - finely chopped
  • - Ingredient B -
  • 1 tbsp white wine or cooking sake
  • 1 tbsp sweet bean sauce / Tian mian jiang
  • 1 tbsp shaoxing wine (or white cook wine or cooking sake)
  • 1 tbsp chili oil (optional)
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • 1tsp sichuan peppercorn oil
  • 1/2 tsp sichuan peppercorn powders - or dash of pepper
  • 1/2 tsp ginger powder

For the sauce

  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 1 dried red chili peppers (optional)
  • 2 tbsp sesame paste (30g)
  • 5 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp chili oil - optional
  • 1 tbsp shaoxing wine (or cooking sake)
  • 1 tsp weipa or gara soup
  • 2 tsp sichuan peppercorn oil or 1tsp sichuan peppercorn powder
  • 500g water
  • dried egg noodles for 5 people
  • 1 small bunch leafy greens vegetables as your choice - roughly chopped (spinach, garlic chives common bean, scallion, etc...)

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

  • Make the chili oil
  • 1. In a small pot, add all the ingredient A (dried chili, star anise, sichuan peppercorns, cinnamon stick and oil), bring to boil over medium low heat and simmer for 1 min. Remove from the heat. Let it cool down to room temperature.
  • 2. In a small sauce cup, strain the oil to remove all chili and add korean chili flakes in. Mix well and set aside.
  • Prepare the sauce
  • 3. In a small pan, fry the garlic until fragrant (with 1 tbsp oil) and add all the sauce ingredient and water. Bring it to boil and simmer for 1 min over low heat. Remove from the heat and set aside.
  • Prepare beef topping
  • 4. In a frying pan, add the oil and fry the garlic and zha cai until fragrant. Add the ground beef and cook until no longer pink. Season with the ingredient "B". Mix well to combine the sauce evenly. Remove from the heat.
  • Put it all together
  • 5. Cook the noodles according to package directions and drain. Divide the sauce to serving bowls, add noodles and the greens you prepared. sprinkle the cooked beef on top.
  • Serve immediately with chili oil which you made!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Food Yummy

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