Dan Dan Noodles are among the most popular Chinese street food dishes – all the spicy Sichuan flavors in one easy to make recipe! But what if we cook the same ingredients like traditional Italian pasta?
Werbung | Ad | This video is #4/6 in a series about the food of Sichuan, supported by the kind folks at Ming River Sichuan Baijiu.
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inspired by Fuchsia Dunlop’s Dandan Noodles in โThe Food of Sichuan”
150g minced pork / beef / chicken thigh / finely diced shiitake mushrooms
2 tsp finely minced ginger
1 Tbsp Chinese cooking wine
2 Tbsp minced Chinese mustard green pickles (ๆฆจ่)
1 tsp sweet bean souce ็้ข้
ฑ / hoisin sauce
2 tsp light soy sauce
a drop of dark soy sauce
1 Tbsp Sichuan or Korean chili flakes
1 tsp sichuan peppercorn powder (ideally freshly ground)
4 Tbsp hot cooking oil (peanut, canola, sunflower โฆ)
1 tsp Chinese dark vinegar
2 Tbsp light soy sauce
a drop of dark soy sauce
2 Tbsp sesame paste / tahini
250g Chinese wheat noodles boiled in plain water
OR 250g Spaghetti boiled in salted water
fresh minced scallions for garnish
a few leaves of Pak Choi (optional)
โบ Streetfood Mule Baijiu Longdrink ๐ธ
40ml Ming River Baijiu
30ml Passion Fruit Juice
20ml lime juice
15ml simple syrup (1:2 water:sugar)
top up with Paloma pink grapefruit lemonade
โบ The Food of Sichuan: Fuchsia Dunlop’s Book ๐๐ถ๏ธ
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Written & Directed by Andong
2nd Camera & Editing by Eypee Kaamiรฑo
Introduction to Dandan Noodles: (0:00)
The Origin of Dandan Noodles: (1:15)
Making Traditional Dandan Noodles: (3:00)
Tasting a Ming River Baijiu Cocktail: (7:59)
Making Dandan Noodles with Italian Pasta: (9:33)
Conclusion: (10:39)
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