Steps to Make Any-night-of-the-week Chef's Addictive Soup-less Dan Dan Noodles for the Summer
Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Prepare Perfect Chef's Addictive Soup-less Dan Dan Noodles for the Summer. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chef's Addictive Soup-less Dan Dan Noodles for the Summer, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chef's Addictive Soup-less Dan Dan Noodles for the Summer delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chef's Addictive Soup-less Dan Dan Noodles for the Summer is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Chef's Addictive Soup-less Dan Dan Noodles for the Summer using 17 ingredients and 13 steps. Here is how you can achieve it.
I just tried making it and it turned out delicious!
If you can, sesame paste is good but... white sesame will give it a nice, mild taste! For 2 servings. Recipe by Silvy1978
Ingredients and spices that need to be Take to make Chef's Addictive Soup-less Dan Dan Noodles for the Summer:
- 2 packages Chinese noodles (thick)
- 100 grams Ground pork
- 1/2 of one Japanese leek
- 1 clove Garlic
- 1 thumb Ginger
- 1 tsp Doubanjiang
- 1 tbsp ○Tianmianjiang
- 1 tsp ○Soy sauce
- 2 tbsp ○Shaoxing wine
- 2 tbsp ○Chinese chicken stock (liquid)
- 100 ml Water
- 3 tbsp Ground sesame seeds
- 1 Salt and pepper
- 1 tbsp Sesame oil
- 1 Green onion namul
- 1 Ra-yu
- 1 if you have it Green onions
Instructions to make Chef's Addictive Soup-less Dan Dan Noodles for the Summer
- Here's today's ingredients. The noodles can be as thick as you like! I like the thick ones, so today I'm using thick noodles.
- Cook the ground meat in a frying pan. You don't need to add oil. Break it up as you cook, okay? Break it all apart!
- Cook until the juices from the meat are translucent. It will also lose its smell!
- Once the meat is cooked, add the doubanjiang and continue cooking.
- When the oil in the pan becomes red, add everything but the water, and salt & pepper. Make sure to add the chopped garnish as well!
- Once evenly blended, add the water and ground sesame and simmer. Adjust the taste with salt and pepper. You'll be adding noodles next, so it's okay if the taste is a little strong!
- Today, I used black sesame, so it's pitch black! I reduced the mixture real well!
- Add the well-drained cooked noodles. Add the sesame oil and mix well!
- Toss and seasoned the noodles thoroughly! But it means on the right track.
- Transfer to a plate...
- Add green onion namul
https://cookpad.com/us/recipes/170398-leek-namul-to-eat-with-samgyeopsal-and-other-korean-dishes
- and garnish with green onions to finish! Sprinkle some ra-yu on if you like!
- If using thin noodles, boil and drain well, and add sesame oil! Transfer to a plate and top with the sauce. Mix well and enjoy!
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