It’s taken a bit of time but here it is – the recipe for the Dan Dan Noodle Salad I brought to the Food Blogger’s picnic back in August and that I made for my nutrition class summer gathering. I’d love to give more background on the ingredients but I am madly preparing for another nutrition talk. Rather than wait until I had time I figured I’d post the recipe and answer questions as they arose. Here is some info on the inspiration for the dish which came from last year’s trip to Chongqing, China.
* Exported from MasterCook *
Dan Dan Noodle Salad – Chongqing Street Style
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
**Marinade for Meat or Tofu**
2 teaspoons shaoxing wine or sherry
1 teaspoon soy sauce
1 teaspoon dark soy sauce
2 teaspoons chinkiang vinegar — Chinese black vinegar
2 teaspoons sesame oil
1 1/2 teaspoons Xinjiang Spice Mix
5 ounces ground pork — or chicken or turkey or crumbled extra firm tofu
2 teaspoons oil
**Sauce**
2 tablespoons sesame oil
2 each scallion — sliced
1 1/2 teaspoons Xinjiang Spice Mix
2 tablespoons cilantro — roughly chopped
1/2 cup broth or shiitake mushroom soaking water or water
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1/4 cup Chinkiang vinegar or Chinese black vinegar
2 teaspoons sucanat or brown sugar
1/2 teaspoon sea salt
**Noodles**
2 tablespoons oil — divided
1 ounce dried shiitake mushroom
1/2 cup chopped pickled chinese vegetable (ya cai or mustard) — optional
12 ounces yam noodles
**Garnish**
4 each scallion — sliced
1/4 cup cilantro — roughly chopped
1/2 cup peanuts — roasted, unsalted & roughly chopped
Marinate meat or crumbled tofu for 30 minutes to 1 hour. Heat a 10″ saute pan with the 2 teaspoons of oil and brown meat or tofu. Set aside.
Squeeze excess water from shiitake and roughly chop. If desired, save the mushroom soaking liquid for the sauce. Heat a 12″ saute pan with 2 tablespoon of oil. Saute shiitake until lightly brown. If using, add the pickled chinese vegetable. Saute for 2-4 more minutes.
To make sauce. Warm sesame oil in a 2 quart sauce pan. Add scallion and Xinjiang spice mix. Cook over medium heat for 1 minute. Add remaining sauce ingredients and bring up to a simmer. Remove from heat and cool to room temperature.
Cook yam noodles. Boil 4 quarts of salted water. Add noodles and simmer for 6-8 minutes. Rinse in cold water and drain 2-3 times to remove any excess starch. Put noodles in a large mixing bowl. If you do not use right away (within 10-15 minutes – drizzle a little sesame oil on it to prevent from sticking together…and believe me – it will stick together and then some!)
Putting together the salad. Add to the noodles in the bowl: sauteed meat or tofu, shiitake, preserved vegetable and sauce. Mix together. Season to taste. Serve in one large bowl family style or in individual bowls with the garnish of scallion, cilantro and peanuts scattered on top.
Here is the recipe for the Xinjiang Spice Mix:
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup cumin seeds
2 tablespoons ground chili pepper — Sichuan chili if you can find it
2 tablespoons black pepper
1 tablespoon sichuan peppercorns
1 tablespoon ginger — grnd
1 tablespoon garlic — powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons sea salt
Toast sichuan peppercorns til fragrant. Toast cumin until lightly browned.
Grind sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder
Stir in remaining ingredients.
Enjoy!
