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UDON - GROUND BEEF - Dan Dan Noodles with Sichuan Peppercorns
Nb persons: 6
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| Ching's Midnight Dan Dan Noodles Recipe courtesy Ching-He Huang INGREDIENTS NOODLES: | |
| 1 pound | flat wide wheat-flour noodles, (udon) |
| Pinch | sea salt |
| 1 teaspoon | toasted sesame oil |
| TOPPINGS: | |
| 2 tablespoons | peanut oil |
| 1 tablespoon | finely grated freshly peeled ginger root |
| 3 red Fresno chiles, stemmed, seeded and finely chopped | |
| 2 cloves | garlic, finely minced |
| 9 ounces | ground beef |
| 1/2 cup | finely diced cornichons or sweet gherkins |
| 1 tablespoon | Chinese sesame paste |
| 1 tablespoon | light soy sauce |
| 1 tablespoon | Shaoshing rice wine or dry sherry |
| 1 tablespoon | Chinkiang black rice vinegar or balsamic vinegar |
| 1 teaspoon | ground Sichuan peppercorns |
| Freshly ground white pepper | |
| GARNISH: | |
| 1/4 cup | chili oil |
| 1/4cup | toasted sesame oil |
| 1/4 cup | light soy sauce |
| 1 tablespoon | ground Sichuan peppercorns |
| 3 red Fresno chiles, stemmed, seeded and finely diced | |
| 2 large | scallions, finely chopped |
| 1 small handful | fresh cilantro, leaves and stems, finely chopped |
| 3 to 4 cups | low-sodium chicken stock, very hot |
Cook's Note: Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.
DIRECTIONS
For the noodles: Bring a large pot of water to boil over high heat. Add the noodles and salt, stir, and cook until al dente, about 4 minutes. Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl. Pour the sesame oil over the noodles and toss well to coat.
For the toppings: Heat a wok over high heat until smoking and pour in the peanut oil. Add the ginger, chiles and garlic and stir-fry for 30 seconds, and then add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
Stir in the cornichons, sesame paste, soy sauce, rice wine, vinegar and peppercorns and cook until the beef begins to crisp. Season with white pepper and remove from the heat.
For the garnish: Mix together the chili oil, sesame oil, soy, peppercorns and chiles in a small bowl.
To serve, divide the noodles among 6 deep soup bowls and sprinkle the meat topping evenly over each. Pour the hot stock evenly over the noodles, and serve with the chili oil mixture, scallions and cilantro alongside at the table for garnishing.
© Recipe courtesy Ching-He Huang
Printed on September 26, 2013 from http://www.cookingchanneltv.com/recipes/ching-he-huang/chings-midnight-dan-dan-noodles.print.html
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