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Tuesday, November 10, 2015

Dandan noodles


Hi guys , how's the weather in your side of the world ? Still warm ? Yeah , here , too ! It's November and we got a high of 30ºC yesterday *sigh*

Crappy weather aside , I began my soup season few weeks ago though I had to use the fan to cool my soup before scarfing it hee hee !

Anyway , here's another dandan noodle recipe that I found while browsing the Chinese cookbook section at the library . I thought this would be the recipe almost similar to the one we had before at the newly-renovated Chinese restaurant near us , sadly , it wasn't . The original recipe tasted bland
so adding a few more ingredients is a must .

Re thin sesame paste , I can't seem to find it anywhere here so I just used the good old sesame paste available at the market . Peanut butter  adds a delicious flavor in which the original recipe lacks and you can add more if prefer . For the toppings , the more , the better , the flavor and texture contrast is just wonderful . Remember to serve the noodles as soon as you finished cooking it as the noodles will absorb the soup it as it cools down though it will be just as delicious eating it a bit dry .



Recipe adapted from Shanghai cuisine book

My modifications in blue

150 grams Sichuan noodles

Toppings :

1/2 tsp chopped dried shrimps 1 tsp
1/2 tsp diced preserved Sichuan vegetable 2 tablespoons
1/2 tsp chopped deep fried peanuts 3 tablespoons
1 sprig spring onion , chopped

Seasoning :

2 tsps thin sesame paste 1 generous tablespoon
2 tsps crunchy peanut butter
1 tsp chili oil 2 1/2 teaspoons
1/ tsp lychee vinegar 1 tsp apple cider vinegar 
1/2 tsp Zhenjiang vinegar
1/2 tsp dark soy sauce
1/4 tsp salt
1 cup chicken broth
100 ml hot water

* Bring a pot of water to a boil , blanch noodles for 1 minute  , 2 minutes , take out and set aside .

* Bring chicken broth and water to a boil , add sesame paste , mix well then add in the remaining seasonings . Bring to a boil , adjust taste , add  the noodles , immediately turn off the heat , dish up . Sprinkle top with chopped dried shrimps , preserved vegetable , peanuts and spring onion . Serve immediately with extra toppings .


5 comments :

  1. I made them once but not on a form of soup, this recipe sounds also good!

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  2. This is one of my favourite szechuan dishes. Yours looks authentic and delicious, Anne.

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  3. Hi Anne, how you doing? Our weather here is all year round hot and humid. Now raining season but still hot.
    So I presume its ice cream time for you? :))
    This Dandan noodle look delicious, I yet to try this recipe. Love all the topping ingredients, looking forward to try this soon.
    Meanwhile let me feast with my eyes.

    Have a nice week ahead,regards.
    Amelia

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  4. Hi Anne, drop by to wish you Merry Christmas & Happy New Year

    regards
    Amelia

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  5. We are having beautiful weather for this time of year Anne but, I sure wouldn't mind a bowl of those yummy looking noodles anyway, lol...Wanted to drop by to wish you a Merry Christmas Anne. "See" you next year:) Louise

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