food for thought

by michelle

dan dan noodles + cold dressed eggplant

with one comment

In Szechuan (Sichuan) dan dan noodles or dandanmian is any dish served with a spicy sauce containing preserved vegetables, mustard stems, chilli oil, Sichuan pepper and spring onions (scallions). This version, from Everything You Want To Know About Chinese Cooking by Pearl Kong, Tien Chi Chen & Rose Tseng, includes sesame paste, peanuts and dried shrimp and is served with a bowl of chicken broth.

dan-dan-mein

Soak ¼ of a cup of dried shrimp in hot water for 20 minutes. Meanwhile cook 450g (1 lb) of fresh egg noodles according to instructions and when they are cooked but still quite firm, drain them, rinse with cold water and set aside. Rinse and finely dice ¼ of a cup of preserved szechuan vegetable (available from Asian groceries). Drain the shrimp (reserving the liquid) and finely dice them. Heat 2 tablespoons of oil in a small saucepan until very hot then add the shrimp. Stir for 2 minutes then add the szechuan vegetable for a further minute. Remove from the heat and add 2 tablespoons each of dark soy (caramel) sauce, soy sauce, sesame paste, sesame oil and sugar plus 1 tablespoon each of chilli oil and red rice vinegar. Finely slice 4 spring onions and finely crush ½ a cup of roasted unsalted peanuts. To the noodles add the sauce, the peanuts and most of the spring onions. In a small pan toast 1 tablespoon of sesame seeds and use them and the remaining spring onions to garnish the noodles. In another saucepan heat 3-4 cups of good chicken stock and the reserved shrimp liquid. Season to taste with salt and ground white pepper and serve in small bowls to accompany the noodles.

This cold dressed eggplant (aubergine) is an excellent accompaniment.

cold-dressed-eggplant

Wash 1 eggplant and cut into wedges. Steam until soft and allow to cool before arranging on a plate. For the dressing combine 1 finely diced green chilli, 1½ tablespoons of soy sauce, ½ a tablespoon of sesame oil, ½ a teaspoon of salt, 2 teaspoons of red wine vinegar, 1 teaspoon of sugar and chilli oil to taste. Drizzle over the eggplant. 

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Written by michelle picker

February 3, 2016 at 5:58 am

One Response

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  1. Reblogged this on hocuspocus13 and commented:
    jinxx💛xoxo

    hocuspocus13

    February 3, 2016 at 9:02 am


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