Dan Dan Mian Noodles

There is something so comforting about a bowl of noodles. I’ve got a fabulous recipe for Tan Tan noodles on here, but this is slightly different – and an entire meal in one bowl. Get as adventurous as you like with the add ins.

  • 1/2 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp black bean sauce
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tbsp tahini
  • 1 small white onion
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 3 cups chicken broth (use veg broth if you want to make this vegetarian)
  • 8 ounces egg noodles (Chinese style), rice noodles or Udon noodles
  • 2 cups fresh spinach
  • 3-4 baby bok choy
  • 2 cups fresh bean sprouts
  • 1/2 – 1 pound ground meat (I used pork but chicken would work well too)
  • 2 cups mushrooms, chopped (I used crimini but that is what was available, use whatever you can find)
  • black pepper
  • 1 medium shallot
  • 4 green onions, chopped

Garnish suggestions

  • sesame seeds, toasted
  • green onions, slivered
  • fresh bean sprouts

Typically, Dan Dan Mian is a spicy dish ….. however I’m not so good with extra spicy food. To make it more authentic, drizzle with chili oil when you are ready to serve. You can either buy one and have it to dress up many dishes, or make a quick, easy one that lives in the fridge for ages.

Chili Oil

Heat skillet over med heat – add:

  • 1/3 cup sesame oil
  • 6 cloves garlic, minced
  • 1-2 tbsp crushed red pepper flakes (depending on how spicy you like it)

Cook, stirring occasionally until garlic is fragrant – be careful not to burn it! Remove from heat and transfer to heat safe bowl or glass jar.

I got this recipe originally from http://www.halfbakedharvest.com – only tweaked it a bit for personal preferences. The chili oil is entirely hers.

Combine soy sauce, hoisin, black bean sauce, honey, vinegar, peanut butter & tahini. Stir well until smooth and creamy. (If the peanut butter and tahini are really cold it helps to heat up the mixture slightly). Add 1/3 cup water.

Bring a large pot of salted water to a boil and cook whatever noodles you have decided to use. Drain well and set aside.

In the same pot, add a little neutral oil and saute the onion, green onion, garlic and ginger until soft and fragrant. Add in 1/2 of your soy sauce mixture. Stir to completely mix it all in and heat up the sauce slightly. Add broth and bring just to a simmer.

In a shallow fry or sauce pan heat up a little neutral oil and add the ground meat. Allow to sit without stirring for a few minutes to help with carmelizing the meat. When mostly cooked, add the mushrooms and shallot. Cook until the mushrooms give up their moisture, and the pan dries out again. Add in the remaining soy sauce mixture. Stir to coat well. Allow the mixture to continue cooking until crispy bits appear. This is an important step as it adds a lot of texture as well as flavour to the finished dish.

Bring the pot of broth back to a higher heat and add in whatever vegetables you have decided to use. Make sure to add them in the right order so your don’t end up with limp veg – nothing sadder. I used bok chow and as soon as they were wilted but still crisp, I turned the heat off and added the spinach and bean sprouts.

Ladle noodles into the bowl and add your broth with vegetables. Scoop a generous amount of the meat mixture over top and garnish with the suggestions listed.

Turning this dish into a vegetarian meal would be so easy – omit the ground meat and use extra mushrooms in that step. Make sure to add extra fresh veg to make it a full meal.

Absolutely delicious!

Make sure to simmer until the meat & mushrooms dry out a bit, getting those lovely little bits of caramelization that add so much flavour and texture.

Add vegetables – as many as you want.

I like to keep fresh vegetables FRESH. I only add the spinach and bean sprouts when I remove it from the heat.

Serve with scallion pancakes for a total win!

Best Asian Noodle Soup

noodle soup 2

This big beautiful bowl of soup is all you need for a great family dinner!

Can a person every have too many soup recipes???  I think not …. The best part of this recipe is that it is just a guideline for making an amazingly tasty soup out of whatever you have on hand.  The focus here is on the vegetables, so make sure you prepare way more than you think will fit in the pot!

The flavour base is what makes this soup such a keeper.

  • 3 scallions, cut in 3 large pieces
  • 1/2 inch knob of minced ginger
  • 3 tbsp oyster sauce
  • 6 cups chicken stock/vegetable stock/beef stock/6 inch piece of kombu

 

  • chicken breast/prawns/tofu
  • any amount of vegetables, as many as you think you can get in the pot
  • bean sprouts
  • cooked rice noodles or Chinese wheat noodles

Garnishes:

  • cilantro
  • green onion
  • sesame seeds
  • toasted sesame seeds
  • soy sauce
  • peanut sauce
  • chili oil

Start with a big pot, cover the bottom with a neutral oil and once it has heated up add about a 1/2 inch knob of minced ginger and 3-4 scallions (green onions).  Saute until they have generated a bit of colour and become nicely caramelized.  This is where you start, but from here the sky is the limit.

Add the oyster sauce and heat through, then add your broth.  If you are using the kombu, allow it to soften for at least 30 minutes.

When the broth is hot enough, add any protein you want to use – if using meat, slice it thinly.

Add the vegetables according to how long they take to cook – as in cabbage or bok choy will take a little longer than snap peas or thinly sliced sweet peppers.

I like to serve the noodles prepared and separate from the soup so people can add them as they wish, and that way they don’t get soggy.

This should all come together really quickly once the broth has heated – as in maybe 5 minutes!  When ready to serve stir in bean sprouts and serve with the garnishes so everybody can create the soup bowl of their own dreams.

noodle soup 1

Serve with a basket of crispy scallion pancakes for the perfect meal.