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Dan Dan Mian

Prep Time: 5 minutes
Cooking Time: 5 minutes
Calories per serving:
 
portions
  • 300 g shengmian or somen
  • Topping
  • 3 tbsp yacai
  • 100 g ground beef Greenforce: 33g powder + 66g water
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp cornstarch
  • 1/2 tsp sesame oil
  • 1 tsp shaoxing wine
  • 1 tsp soy sauce
  • 3-4 dried chilies
  • 1 spring onion optional, for garnish
  • Sauce
  • 3 tbsp soy sauce
  • 1 tsp black chinese vinegar
  • 1 1/2 tbsp sugar
  • 1/2 tsp MSG
  • 2 tbsp sesame paste or tahini
  • 4 tbsp sichuan red chili oil -> Recipe
  • 1/2 tsp sichuan pepper
  1. Combine the beef with the salt, sugar, cornstarch, sesame oil, and half of the shaoxing and soy sauce and let marinate for a few minutes.
  2. In a small saucepan, combine the soy sauce, vinegar, sugar and MSG. Heat up until everything is dissolved. Mix with the chili oil and sesame paste.
  3. Toast the sichuan pepper until fragrant and grind if using whole peppercorns. Add to the sauce.
  4. Bring a pot of water to a boil.
  5. Meanwhile, heat up the pan and add a generous amount of oil when heated. Add the dried chilies for 20-30 seconds to flavour the oil.
  6. Remove the chilies and add the ground beef and yacai. Constantly stir until the beef is browned. Pour in the remaininghalf of the soy sauce and shaoxing and mix. Remove from the heat and set aside.
  7. Cook the noodles according to the package instructions.
  8. To serve, spread the sauce in the bottom of the bowls, pile on the noodles, top with the beef-yacai-mixture and sliced spring onions and top with more chili oil if desired.
Prep Time: 5 minutes
Cooking Time: 5 minutes
Calories per serving:
 
portions
  • 300 g shengmian or somen
  • Topping
  • 3 tbsp yacai
  • 100 g ground beef Greenforce: 33g powder + 66g water
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp cornstarch
  • 1/2 tsp sesame oil
  • 1 tsp shaoxing wine
  • 1 tsp soy sauce
  • 3-4 dried chilies
  • 1 spring onion optional, for garnish
  • Sauce
  • 3 tbsp soy sauce
  • 1 tsp black chinese vinegar
  • 1 1/2 tbsp sugar
  • 1/2 tsp MSG
  • 2 tbsp sesame paste or tahini
  • 4 tbsp sichuan red chili oil -> Recipe
  • 1/2 tsp sichuan pepper
  1. Combine the beef with the salt, sugar, cornstarch, sesame oil, and half of the shaoxing and soy sauce and let marinate for a few minutes.
  2. In a small saucepan, combine the soy sauce, vinegar, sugar and MSG. Heat up until everything is dissolved. Mix with the chili oil and sesame paste.
  3. Toast the sichuan pepper until fragrant and grind if using whole peppercorns. Add to the sauce.
  4. Bring a pot of water to a boil.
  5. Meanwhile, heat up the pan and add a generous amount of oil when heated. Add the dried chilies for 20-30 seconds to flavour the oil.
  6. Remove the chilies and add the ground beef and yacai. Constantly stir until the beef is browned. Pour in the remaininghalf of the soy sauce and shaoxing and mix. Remove from the heat and set aside.
  7. Cook the noodles according to the package instructions.
  8. To serve, spread the sauce in the bottom of the bowls, pile on the noodles, top with the beef-yacai-mixture and sliced spring onions and top with more chili oil if desired.