Two weeks in the middle east and I’ve got a terrible craving that wouldn’t exist had I my own kitchen out here, but I don’t have my own kitchen. At least not yet. I think I must have instinctively known this before I left Singapore because on the day we left, I somehow managed to have time to make this second version of Dan Dan Mian. That or I was simply trying to finish up the rest of the la mian I had in the fridge before we took off on the plane for a noodleless land. Which isn’t entirely true, that the land is noodleless. We tried one place that had terrible noodles and had equally terrible prices, but surely there is somewhere worthwhile, a little secret southeast asians keep to themselves, it’s just we’ve not found it yet (like Noodle Bowl in Abu Dhabi, oh how I loved Noodle Bowl. Or Mr Cho’s in Riyadh which I never had the chance to eat at, sadly).
I mentioned in my earlier post that I had gleaned inspiration for dan dan noodles from two recipes, but in the end I used the recipe from Yi Reservation, right? This time I glued the two recipes together. And I think I much, much prefer the hybrid.
I omitted the five spice from the meat and kept seasoning there simple. But I went ahead and chucked in the diced preserved vegetable like I did in the last recipe and then couldn’t resist throwing in a chilli padi for more heat. I also kept the meat separate from the sauce, for more caramelised goodness. Which brings us to the sauce; I remembered this time to add the chilli bean paste, as in Lady Pup’s recipe, along with the chunky chilli oil and I didn’t bother blending anything because chunky I thought, is fine (aher). [On a side note, notice how the paste is also halal, for all you people who think halal has to come from someone brown and speaks Bahasa. I know too many of you, some I may even be related to. But you’re not reading this, and I’m just ranting.]
Don’t be alarmed by the green noodles, I thought I’d try the spinach ones (in place of real bok choy which as you can see are missing. I was in a hurry remember, we were flying off that night).