Tuesday, April 12, 2011

DanDan Noodles

This was a big hit here today. I had some ground pork I needed to use so I made this up as I went along. It is sort of a combination of DanDan noodles and Ma Po tofu.

I mixed 4 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of fish sauce and 2 tablespoons of hoisin sauce in a bowl. Then I added about 3 cups of beef broth to it.

I made a slurry with 3 teaspoons of corn starch with 2 teaspoons of water.

I used my tofu press to take the water out of a block of tofu.

These are kimchi green onions which add a lot of taste when diced and added to Asian dishes.

I boiled a box of spaghetti until al dente.

I diced a couple jalapenos and grated about 1 1/2 tablespoons of ginger.

I like to mix peanut oil and sesame oil when I am making Asian recipes.

When the oil was hot, I browned 2 pound of ground pork in it.

I sprinkled the meat generously with granulated garlic. I forgot to take a pic, but I added a thinly sliced onion too.

Then added the kimchi, ginger and jalapeno.

Once the meat is browned you pour in the soy mixture. Then add the slurry and mix until it begins to thicken. You want it to be thick enough to cling to the noodles.

I added chili sauce to give it a bit of a bite. You can as much as you like depending on how hot you want it to be. The tofu is cut into small cubes and gently folded into the meat mixture. Adjust seasonings to taste.

Pour the mixture over the spaghetti. Top it with shaved daikon, chopped cilantro and lime wedges. Squeeze the lime over it right before eating.

This is a seriously delicious recipe. I think it is the best Asian dish I have ever made.