| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- Sea salt
- 1 pound flat Asian wheat noodles (such as udon)
- 2 teaspoons toasted sesame oil
- 2 tablespoons peanut oil
- 1 tablespoon finely grated peeled ginger
- 3 red Fresno chile peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 8 ounces ground beef
- 1 tablespoon tahini (sesame paste)
- 1/2 cup finely diced cornichons or sweet gherkins
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
- 1 teaspoon ground Sichuan peppercorns
- Freshly ground white pepper
- For the toppings:
- 2 cups low-sodium chicken broth
- 1/4 cup chili oil
- 1/4 cup toasted sesame oil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon ground Sichuan peppercorns
- 3 red Fresno chile peppers, seeded and finely diced
- 2 large scallions, thinly sliced
- 1 small handful fresh cilantro, finely chopped
Instructions
- Make the noodles: Bring a large pot of salted water to a boil. Add the noodles, stir and cook until al dente, 2 to 4 minutes. Drain, then rinse under cold water and transfer to a bowl. Drizzle with 1 teaspoon sesame oil and toss to coat.
- Heat a wok or large skillet over high heat until smoking and add the peanut oil. Add the ginger, chiles and garlic and stir-fry 30 seconds; add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
- Combine the tahini and the remaining 1 teaspoon sesame oil in a small bowl. Add the cornichons to the wok. Stir in the tahini mixture, soy sauce, rice wine, vinegar and ground peppercorns; cook until the beef begins to crisp, 2 to 3 more minutes. Season with white pepper and remove from the heat.
- Prepare the toppings: Bring the chicken broth to a boil in a medium saucepan over medium heat. Combine the chili oil, sesame oil, soy sauce, ground peppercorns and chiles in a small bowl.
- Divide the noodles among bowls and sprinkle the beef mixture evenly over each. Pour the hot broth over the noodles; top with the chili oil mixture, scallions and cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 667 |
| Total Fat | 37 g |
| Saturated Fat | 7 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 22 g |
| Cholesterol | 90 mg |
| Sodium | 716 mg |
Reviews
After living in Chengdu for 10 years this is a far cry from authentic Sichuan Dan Dan mie.
Made this recipe for the first day of the new year, and we both loved it. Our store didn’t carry Fresno Chile’s, so we substituted Serrano Chile’s instead and it was fantastic. We still needed a bit more heat (we love extra spicy), so we added some hot chili garlic sauce, but if you love spicy dishes (that aren’t overly hot), then this dish is a great dinner for a weeknight! If you prep first, this comes together really quickly, just be sure to have all your ingredients set out and ready. We are definitely putting this one into our rotation.