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. Dan DanWhich 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).

But enough of the moaning.  Let’s get to the Dan Dan.pounded garlic and ginger

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.

preserved mustard

preserved mustard

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.]

chilli bean paste

or chilli bean paste

ingredients of bean paste

ingredients of bean paste

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).

Dan Dan Noodles V2.0
Print Recipe
If you want to make this in advance, you can. The stock can be made early, as can the sauce. When you're ready to eat, only then start all the boiling and simmering and blanching.
Servings
2 servings
Cook Time
20 mins
Servings
2 servings
Cook Time
20 mins
Dan Dan Noodles V2.0
Print Recipe
If you want to make this in advance, you can. The stock can be made early, as can the sauce. When you're ready to eat, only then start all the boiling and simmering and blanching.
Servings
2 servings
Cook Time
20 mins
Servings
2 servings
Cook Time
20 mins
Ingredients
Meat
Sauce
Servings: servings
Instructions
  1. Mix up the mince with the sesame oil, soy sauce, and crushed garlic. Get a small sauce pan, put it on medium heat with a teaspoon of oil. After about five minutes, throw in the minced meat, the preserved vegetable, and chilli. Let fry, stirring occasionally. You want some crispness to the meat for added flavour. About 15 minutes. Set aside.
    minced meat
  2. Get the stock to a simmer while the meat is browning. Keep it on a low heat so it's ready. Simultaneously, in another medium pot, boil some water to ready yourself for noodle blanching. While waiting for all the boiling and simmering to happen, combine all the sauce ingredients in a bowl, except the garnish, and then divide it between the bowls you plan to eat out of. Make sure your table is set and hungry people are sitting there waiting. Get ready to assemble your dish!
  3. Gently separate fresh noodles before gently sliding them into the hot water. If using dried noodles, don't separate them they will snap, just plonk it in whole. Use a chopstick to agitate the noodles gently so they stay separate while they blanch. Follow packet instructions. And yes, be gentle.
  4. While noodles are blanching, divide the hot stock between the bowls, and stir to combine. Your noodles are probably done now, drain and divide between bowls. Spoon minced meat over the noodles. Sprinkle your chosen garnish. Add more chilli oil if you like. Serve hot.
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