DAN DAN MENU RECIPES

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DAN DAN PAPPARDELLE RECIPE | BON APPÉTIT



Dan Dan Pappardelle Recipe | Bon Appétit image

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Provided by Diana Yen

Yield 4 servings

Number Of Ingredients 14

1 tsp. Sichuan peppercorns
2 Tbsp. Chinese sesame paste or tahini
1 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar
2 tsp. sugar
3 Tbsp. homemade or store-bought chile crisp (such as Fly By Jing or Lao Gan Ma), divided
2 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. vegetable oil
10 oz. ground pork
½ tsp. five-spice powder
4 garlic cloves, finely chopped
1 lb. pappardelle
Kosher salt
Crushed unsalted, dry-roasted peanuts and sliced scallions (for serving)
A spice mill or a mortar and pestle

Steps:

  • Toast Sichuan peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
  • Stir ground Sichuan peppercorns, sesame paste, vinegar, sugar, 2 Tbsp. chile crisp, and 2 Tbsp. soy sauce in a small bowl to combine; set aside.
  • Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice powder, and remaining 1 tsp. soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook, undisturbed, until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add Sichuan peppercorn mixture; set aside.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Using tongs, transfer pasta to skillet with sauce and pour in ½ cup pasta cooking liquid. Bring to a simmer and cook, tossing gently, until sauce is creamy and clings to pasta, about 1 minute. Drizzle in remaining 1 Tbsp. chile crisp.
  • Divide pasta among plates and top with peanuts and scallions.

DAN DAN NOODLES RECIPE | MOLLY YEH | FOOD NETWORK



Dan Dan Noodles Recipe | Molly Yeh | Food Network image

Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it’s based on a recipe my mom used to make. It’s a Chinese Sichuan dish, and it’s heavy on the chile oil.

Provided by Molly Yeh

Categories     main-dish

Total Time 45 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

1 tablespoon neutral oil
1 pound ground pork 
1/2 teaspoon kosher salt, plus more as needed 
Freshly ground black pepper 
3 cloves garlic, sliced thinly 
1 tablespoon fresh ginger, finely chopped 
2 tablespoons Shaoxing cooking wine (or substitute sherry cooking wine) 
2 tablespoons soy sauce 
8 ounces baby bok choy, rinsed, ends trimmed, and halved 
1 pound fresh ramen-style egg noodles 
Peanut Sauce, recipe follows
Chile Oil, recipe follows
Chopped roasted, unsalted peanuts, for serving 
1/4 cup (56 grams) chile oil, store-bought or recipe below
1/4 cup (70 grams) creamy, unsweetened peanut butter 
2 tablespoons soy sauce 
2 tablespoons unseasoned rice vinegar 
1 tablespoon honey 
Freshly ground black pepper 
1 cup (226 grams) neutral oil
2 tablespoons Sichuan peppercorns, crushed 
1/4 cup (32 grams) coarse red chile pepper powder 
2 teaspoons kosher salt 

Steps:

  • Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
  • Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
  • To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
  • In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
  • Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

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