Frizz1974
Veteran
This is my version of Dan Dan Noodles.
Dan Dan is the name for the contraption used for carrying 2 buckets on a pole across the the shoulders in the Szechwan Provence of China.
I don't measure a lot in cooking & I taste as I go but my rough guide for these types of stir fry dishes is 100-125gm meat per person + 1.5 - 2 cups of vegetables and rough 100gm of noodles each too.
Serves 4 hungry people.
500gm beef mince
1 tsp salt
1 Tbls honey
2 tsp chunky ground black pepper
2 tsp ground Szechwan pepper
1 Tbls canola or peanut oil
3 cloves garlic, sliced
2 red chillies, sliced (use what you like)
4 spring onions, sliced - white & greens separated.
6 cups vegetables - sliced & diced however you prefer
Boiled instant ramen or thin egg noodles.
1/4 cup light soy or blend of light & dark
2 tsp sesame oil
Chilli oil to taste
Brown the beef in a dry pan ( non stick or cast iron) with some salt until really brown and starting to crisp.
Add honey, black pepper & Szechwan pepper, stirring until you see it become shiny - set the beef aside.
Add oil to hot wok, add aromats - garlic, spring onion whites & red chilli then add in veggies to stir fry
Add in boiled instant ramen noodles or fresh egg noodles.
Season with soy sauce, chilli oil & sesame oil.
Top with beef & spring onion greens.
Dan Dan is the name for the contraption used for carrying 2 buckets on a pole across the the shoulders in the Szechwan Provence of China.
I don't measure a lot in cooking & I taste as I go but my rough guide for these types of stir fry dishes is 100-125gm meat per person + 1.5 - 2 cups of vegetables and rough 100gm of noodles each too.
Serves 4 hungry people.
500gm beef mince
1 tsp salt
1 Tbls honey
2 tsp chunky ground black pepper
2 tsp ground Szechwan pepper
1 Tbls canola or peanut oil
3 cloves garlic, sliced
2 red chillies, sliced (use what you like)
4 spring onions, sliced - white & greens separated.
6 cups vegetables - sliced & diced however you prefer
Boiled instant ramen or thin egg noodles.
1/4 cup light soy or blend of light & dark
2 tsp sesame oil
Chilli oil to taste
Brown the beef in a dry pan ( non stick or cast iron) with some salt until really brown and starting to crisp.
Add honey, black pepper & Szechwan pepper, stirring until you see it become shiny - set the beef aside.
Add oil to hot wok, add aromats - garlic, spring onion whites & red chilli then add in veggies to stir fry
Add in boiled instant ramen noodles or fresh egg noodles.
Season with soy sauce, chilli oil & sesame oil.
Top with beef & spring onion greens.
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