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Soupless Dan Dan Noodles (Made with Frozen Udon)
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1
Set up two pans: one for boiling water and one for frying the ground meat. Pour hot water into the serving bowl to warm it (warm dishes deserve warm bowls).
3:00
~3 min
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Ingredients
1
Set up two pans: one for boiling water and one for frying the ground meat. Pour hot water into the serving bowl to warm it (warm dishes deserve warm bowls).
3:00
~3 min
2
If using an iron pan, heat it dry until it just begins to smoke, add the oil, then turn off the heat and let it coat the pan to season it. Pour off any excess oil.
3:54
~2 min
3
Add the ground pork and fry over medium heat, breaking it apart. At first a whitish, off-smelling liquid comes out, so fry thoroughly until it cooks off and clear fat is released.
4:29
~5 min
4
Once the meat is crumbly and the white liquid is gone, turn off the heat and add the sugar, soy sauce, and sweet bean sauce.
5:49
~1 min
5
Add about 2 teaspoons of the boiling water to loosen the seasonings and work them thoroughly into the ground meat. It is ready when the meat takes on the color of the sweet bean sauce and soy sauce. Taste and adjust with sugar or soy sauce to finish the meat miso (zha jiang).
6:14
~2 min
6
In the warmed bowl, combine the sesame paste, sweet bean sauce, vinegar, sugar, soy sauce, and the chili pepper blend to make the sauce.
7:13
~2 min
7
Add a small amount of the boiling water to loosen the sauce and mix well until the sesame paste, stiffened from the cold, dissolves completely and comes together.
7:59
~1 min
8
Drop the komatsuna into the boiling water whole and blanch for about 30 seconds. Lift it out without cooling it and set it aside to rest.
8:44
~1 min
9
Boil the frozen udon. It is frozen already almost fully cooked, so 1.5 to 2 minutes is enough, just to loosen it.
9:30
~2 min
10
While the udon boils, pat the blanched komatsuna dry and cut it. Cutting it after boiling keeps its shape and looks nicer.
10:21
~1 min
11
Lift out the udon, drain it well, and add it to the sauce in the bowl. Toss the udon and sauce together thoroughly in the bowl.
10:45
~1 min
12
Top with plenty of the meat miso (zha jiang) and add the komatsuna alongside. Finish with fried onions to taste and it is done.
11:30
~1 min
2
Step 2
If using an iron pan, heat it dry until it just begins to smoke, add the oil, then turn off the heat and let it coat the pan to season it. Pour off any excess oil.
Vegetable oil
to taste
3
Step 3
Add the ground pork and fry over medium heat, breaking it apart. At first a whitish, off-smelling liquid comes out, so fry thoroughly until it cooks off and clear fat is released.
Ground pork
100g
4
Step 4
Once the meat is crumbly and the white liquid is gone, turn off the heat and add the sugar, soy sauce, and sweet bean sauce.
Sweet bean sauce (tianmianjiang)
to taste
Soy sauce
to taste
Sugar
to taste
5
Step 5
Add about 2 teaspoons of the boiling water to loosen the seasonings and work them thoroughly into the ground meat. It is ready when the meat takes on the color of the sweet bean sauce and soy sauce. Taste and adjust with sugar or soy sauce to finish the meat miso (zha jiang).
Ground pork
100g
Sweet bean sauce (tianmianjiang)
to taste
Soy sauce
to taste
Sugar
to taste
Hot water
2 teaspoons
6
Step 6
In the warmed bowl, combine the sesame paste, sweet bean sauce, vinegar, sugar, soy sauce, and the chili pepper blend to make the sauce.
Chinese sesame paste (neri goma)
to taste
Sweet bean sauce (tianmianjiang)
to taste
Vinegar
a little
Sugar
to taste
Soy sauce
to taste
Tonikaku Kaketai Hiden no Ichimi (chili pepper blend)
2 teaspoons
7
Step 7
Add a small amount of the boiling water to loosen the sauce and mix well until the sesame paste, stiffened from the cold, dissolves completely and comes together.
Hot water
to taste
8
Step 8
Drop the komatsuna into the boiling water whole and blanch for about 30 seconds. Lift it out without cooling it and set it aside to rest.
Komatsuna
to taste
9
Step 9
Boil the frozen udon. It is frozen already almost fully cooked, so 1.5 to 2 minutes is enough, just to loosen it.
Frozen udon
1 portion
10
Step 10
While the udon boils, pat the blanched komatsuna dry and cut it. Cutting it after boiling keeps its shape and looks nicer.
Komatsuna
to taste
11
Step 11
Lift out the udon, drain it well, and add it to the sauce in the bowl. Toss the udon and sauce together thoroughly in the bowl.
Frozen udon
1 portion
Chinese sesame paste (neri goma)
to taste
Sweet bean sauce (tianmianjiang)
to taste
Vinegar
a little
Sugar
to taste
Soy sauce
to taste
Tonikaku Kaketai Hiden no Ichimi (chili pepper blend)
2 teaspoons
Hot water
to taste
12
Step 12
Top with plenty of the meat miso (zha jiang) and add the komatsuna alongside. Finish with fried onions to taste and it is done.
Ground pork
100g
Komatsuna
to taste
Fried onions (crispy fried onion type)
as desired
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