Authentic Dan Dan Noodle Sauce Recipe

by Z&Y Restaurant in SF

By: Chef Li Jun Han

Published on: November 16, 2016

Description: This is a delicious recipe for creating authentic Dan Dan Noodle sauce. It is provided courtesy of Z & Y Restaurant’s executive Chef Han, an internationally renowned chef in the world of authentic Asian cuisine.

Dan Dan noodles next to sauce ingredientsPrep Time: 15 minutes

Cook time: 10 minutes

Serving Size: 4

Ingredients:

– Ground Sichuan peppercorns (1 teaspoon)
– Sichuan peppercorns oil (1 1/4 teaspoon)
– Black vinegar (1/2 tablespoon)
– Red chili oil (1/2 tablespoon)
– Salt (1 teaspoon)
– Kikkoman soy sauce (2 teaspoon)
– Raw peanut (1/2 tablespoon)
– Raw sesame (1/2 tablespoon)
– Chinese sesame paste (1/2 tablespoon)
– Chopped zha cai (1 tablespoon – Chinese pickles in Chinese grocery store)
– Red chili (3 red chili peppers)

Instructions:

– Stir fry sesame (With low heat until the sesame turned into golden brown color. Do not overheat the sesame as it will taste bitter)
– Deep fry peanut, peel and chop the peanuts (With low heat. Do not overcook the peanut. Freshly cooked peanuts have better flavor)
– Thin the Chinese sesame paste with oil
– Stir fry Sichuan peppercorns and then chop them
– Mix chopped peanut, stir fried sesame, chopped chili flake, red chili oil, ground Sichuan peppercorns, chopped zha cai, sesame peanut, black vinegar and Kikkoman soy sauce together.
– Put the mixed Dan Dan sauce on the noodle, then serve.

When cooking your noodles, try the following tips to get a better result:

– Add a half ounce of salt per 20 ounces of boiling water to prevent the noodles from clumping together
– Using dried noodles? Put your noodles in the pot as soon as the water begins to bubble. Then place the lid on top, and remove to stir a few times until the water reaches a boil. At that point, put a bit of cold water in the pot, and lower the heat to medium for a few minutes before turning off entirely. Keep the lid on and let the noodles sit for five minutes before removing.
– Noodles still sticking together after cooking can be sprayed with rice wine and then more easily separated.
– A wooden spoon placed across a boiling pot will prevent the water from boiling over

 

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Fuchsia Dunlop’s Sichuanese Chopped Celery with Beef

celery and beef

Ph Chris Terry

Adapted from Fuchsia Dunlop’s Every Grain of Rice

Serves 2 as main with rice or 4 as part of a larger Chinese meal with other dishes

300 grams (11 ounces) celery
3 tablespoons cooking oil
100 grams (4 ounces) ground beef
1 1/2 tablespoons Sichuan chili bean paste
1 1/2 tablespoons finely chopped ginger
Light soy sauce to taste (optional)
1 teaspoon Chinkiang vinegar

Instructions

  1. Boil a pot of water for blanching the celery.
  2. De-string the celery by running a vegetable peeler along the outer side, then cut the sticks lengthways into 1 cm strips.  Finely chop the strips. Bring some water to a boil and blanch the celery for about 30 seconds to ‘break its rawness’. Drain well.
  3. Heat the oil in a seasoned wok or pan over high heat. Add the minced meat and stir-fry until it is cooked and fragrant. Break up pieces as needed.
  4. Add the chili bean paste and stir-fry a bit more until fragrant and the oil is red. Add the ginger and stir-fry for a few seconds. Add all the celery.
  5. Continue to stir-fry until celery is hot but still crunchy. As you cook, season with a bit of soy sauce to taste. Stir in the vinegar.
  6. Serve with rice.