How to cook Sichuan Dan dan Noodles?

Sichuan Dan dan Noodle is a kind of Sichuan Style Noodle, it’s a traditional snack in Sichuan Province, belonging to Sichuan cuisine. This dish originated in Zigong City and is made of flour, red pepper oil, sesame paste, scallion, and other materials.

After Dandan Noodles are cooked, the noodles are thin, crisp, and fragrant with marinade, salty and fresh, slightly spicy, aromatic, and very tasty. This dish is widely spread in Sichuan and is often used as a feast snack. 

In 2013, Sichuan Dandan Noodles was selected as one of the “Top Ten Noodles in China” by the Ministry of Commerce and the China Hotel Association for the first time.

Table of Contents

Sichuan Style Noodles(Sichuan Dan dan Noodles)

1. Origin of dishes

Dandan Noodles are Sichuan folk snacks, and there are many versions, such as Zigong Dandan Noodles, Chengdu Dandan Noodles, Zhengdong Dandan Noodles, and family Dandan Noodles. There are slight differences in materials, dosage, time of use, and flavors.

2. Characteristics of Finished Vegetables

Sichuan Dandan Noodles are red and bright in color. Winter dishes and sesame paste are fragrant. The hot and sour taste is prominent, fresh but not greasy, and hot but not dry. The finished noodles are thin and thin. The sauce is crisp, fragrant, salty, fresh, and seductive.

Dandan Noodles pay attention to the smoothness and freshness of noodles, so it not only uses high-gluten flour but also adds salt and eggs when kneading the noodles. Adding salt to noodles will increase their strength and chewiness, and the role of eggs is to increase their fragrance and smoothness.

Sichuan Dan dan Noodles 5 cook methods

NO.1 Method

Ingredients:

17.63ounce flour, 3.52ounce chili oil, 2.64ounce sesame paste, 3.52ounce Sichuan winter vegetable, 3.52ounce scallion, 1.76ounce pepper noodles, 0.08ounce red soy sauce, 4.4ounce garlic powder, 1.76ounce pea tips, 7ounce.

Cook steps:

1. Mix 17.63ounce Fuqiang Powder with 4.4ounce water, mix well, roll into slices, and cut into fine noodles.

2. Put the above condiments (calculated as 5 bowls) into 5 small bowls, and add a small amount of stock into each bowl. After the noodles are cooked, put them into the bowl.

The product features a spicy taste and bright red color.

NO.2 Method

Ingredients:

17.63ounce flour, Deyang soybean oil, monosodium glutamate, red chili oil, eggs, melted lard, pea tips, good soup, vinegar, onion, sprouts, soybean flour, and pork.

Cook steps:

1. Mix flour and eggs with water to form a dough, and roll it into thin leek leaf noodles by hand. Soybean flour is used as a powder for rolling noodles.

2. Put soybean oil, vinegar, monosodium glutamate, red chili, good soup, green onion, and chopped sprouts into 12 bowls.

3. Chop pork into mung bean-sized granules. Put melted lard in the pot, heat the oil, add pork, drain the water, add salt, and soybean oil, color, and cook until the buttered pork is golden yellow.

4. Boil the water in the pot, put the noodles into the pot, and cook them. Put them into 12 bowls with seasoning, put the pea tips into each bowl, and put a piece of minced meat on top.

NO.3 Method

Ingredients:

Main ingredient: Hand-made ramen noodles (thin rooted), 7ounce pork shank.

Accessories: 3.52ounce Sichuan sprouts, chopped onions, chopped ginger, chopped garlic, Sichuan red pepper,  4 green vegetables,  0.7ounce peanuts.

Spices: light soy sauce, wine, pepper oil, pepper oil, soy sauce, pepper powder, aged vinegar, sesame oil, salt.

Cook steps:

1. Add oil, and stir fry peanuts slowly over low heat.

2. Scallion, ginger, garlic, and chili are all ready. Chop the meat.

3. Put the cooked peanuts into the fresh-keeping bag, roll them into small granules with a rolling pin for use,

4. Heat the oil in a pan, add the chopped ginger and garlic, stir until fragrant, add the pork chips, add the wine, and stir the soy sauce until tasty.

5. Add in the sprouts, stir-fry the dried red chili together, and enjoy the taste. (If you want to preserve more at one time, add some salt)

6. Soy sauce, pepper oil, salt, chicken essence, sesame oil, aged vinegar, pepper powder, and scallions are mixed into the sauce.

7. Boil the water in a pot, add the noodles and cook for 9 minutes, add the green vegetables and scald them, then put them into a bowl with sauce.

8. Stir in a spoonful of fried minced pork sprouts and peanuts.

NO.4 Method

Ingredients:

7ounce noodles, 14ounce pork stuffing, 3.5ounce sprouts, 0.88ounce chopped green onion, 0.35ounce ginger, 0.35ounce chopped garlic, 0.05ounce chili noodles, 0.35ounce sesame paste, 1 rape heart, and a little coriander.

Spices: soy sauce, light soy sauce, cooking wine, rice vinegar, soup, pepper noodles, sesame oil.

Cook steps:

1. Heat the pot, add pork stuffing and stir fry until ready to use. 

2. Stir fry onions, ginger, and garlic with lard, then add chili noodles, sprouts, and minced meat to stir fry, add wine, soy sauce, soy sauce, and rice vinegar, and order a little soup. When out of the pot, add sesame paste and pepper noodles to stir fry well.

3. Boil the noodles in a pot and put them into a bowl. The heart of rape is boiled and ready to use.

4. Pour some soup into the noodles in the bowl, add the fried sauce and boiled rape heart, and sprinkle with coriander.

NO.5 Method

Ingredients:

Main ingredients: raw noodles (12.34ounce), sprouts (0.7ounce), pork stuffing (1.76ounce)

Seasoning: bean sprouts (a handful), red oil (two tablespoons), lettuce leaves (two pieces), cooked peanuts and peas (moderate), shallots (moderate)

White Sesame (a little) Salty Salt (1 teaspoon) Sesame Oil (2 teaspoons) Soy Sauce (2 teaspoons) Chicken Essence (1 teaspoon) White Sugar (1 teaspoon) White Sesame (1 teaspoon)

Cook steps:

1. Prepare ingredients, noodles, pork stuffing, lettuce, bean sprouts, cooked peanuts, soybeans, and red oil.

2. After the water is boiled, spread a layer of cage drawer cloth on it to prepare noodles.

3. Spread the noodles on the cloth of the cage drawer and steam for 10 minutes.

4. Cool the steamed noodles slightly and send them gently with your hands to prevent them from sticking together.

5. Chop the meat yourself or buy the ready meat, add a slight vegetable oil to the pot, stir fry the minced meat, and add spices after the color changes.

6. Add red oil, sprouts, soy sauce, salt, and chicken essence, and stir fry the meat for standby.

7. Start cooking noodles. When the water is half open, remove the noodles when boiling. Finally, blanch the lettuce into the water.

8. Remove noodles and lettuce and set aside.

9. Start to prepare sauce, red oil, soy sauce, black sesame paste, chicken essence, Chinese prickly ash, sesame oil, a teaspoon of salt, and two teaspoons of white granulated sugar, and stir well.

10. It’s OK to add little sprouts to it.

11. Finally, put the blanched bean sprouts, pour the meat paste and red sauce, sprinkle the cooked peanuts and soybeans, pour the soup, sprinkle the white sesame seeds, and chop the scallions. It’s delicious. Authentic spicy but not greasy, delicious, and full-bodied.

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