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Home > posts > 2019 > 08 > 2019-08-03_Dan_Dan_Noodles.html

Dan Dan Noodles

/posts/2019/08/2019-08-03_Dan_Dan_Noodles.html

We made tofu Dan Dan noodles. We followed the same basic changes as last time^[@rev] for the sauce and again combined Every Grain of Rice^[@rev]n with The Woks of Life^[@rev]. Since it got kind of confusing, I will put it down here what we did. Essentially, make the sauce as below (note it does not put (sui mi/Sichuanese) ya cai¹ in the sauce. It goes the meat along with five-spice powder).

Meat:

• 4-8 oz Pork or tofu. If using tofu, use "extra firm" and mash it with a potato masher
• 2 teaspoons sweet bean sauce or hoisin sauce²
• 2 teaspoons shaoxing wine
• 1 teaspoon dark soy sauce
• ½ teaspoon five spice powder
• ⅓ cup sui mi ya cai

Sauce

• 1 heaping tbsp tahini
• 1.5 tsp sugar
• ¼ tsp five spice powder
• 1/2 cup (200ml) chicken stock
• 2 tsp light soy sauce
• ¼ tsp salt
• 1 tsp Chinkiang vinegar
• 2 tsp chilli oil
• 2 finely sliced spring onions
• 2 cloves of garlic, microplaned

We used 3 clumps of the noodles which was fine but had lots of leftovers

I also threw together a stir-fry from some snow peas. It was

Stir fry:

• 2 Tbsp soy sauce, sake, Chinkiang vinegar
• 1 Tbsp Corn starch

It was too much corn starch and/or too high of heat but it sizzled into thick globs. Not idea. And not particularly good as a stir-fry sauce. But I needed something quickly.

Overall, I think we liked the pork version more but were fine with the tofu. It still tasted really good. Just lacked some of the flavor and color from the pork (also, it was really hard to mix the tofu into the noodles)