DanDan(ish) Noodles
DanDan(ish) Noodles
Ingredients
For the Beef
- 4 spring onions, divided
- 300 grams beef mince, 5% fat
- 10 grams fresh ginger, minced
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons avocado oil
- 1 teaspoon granulated sugar
For the Sauce
- 2 tablespoons peanut butter
- 2 tablespoons chilli crisp
- 1 tablespoon granulated sugar
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 garlic cloves, grated
For Assembly
- 4 tablespoons pickled mustard greens, roughly chopped
- 1 cucumber, sliced into matchsticks
- 360 grams frozen ramen noodles, Yutaka brand recommended
- as needed salt, for boiling water
Instructions
- 1
Bring a large pan of salted water to a rolling boil for the noodles.
⏱️ 5 min
- 2
Prepare the vegetables: Finely slice the 4 spring onions, separating the green parts for garnish and the white parts for cooking. Mince the 10 grams of fresh ginger. Roughly chop the 4 tablespoons of pickled mustard greens. Slice the 1 cucumber into thin rounds, then stack them and slice into matchsticks.
⏱️ 8 min
- 3
Prepare the sauce: In a medium bowl, combine the 2 tablespoons of peanut butter, 2 tablespoons of chilli crisp, 1 tablespoon of granulated sugar, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and the grated 2 garlic cloves. Mix well with a spoon until thoroughly combined.
⏱️ 3 min
- 4
Cook the beef: Set a large frying pan over a medium heat. Once hot, add the 2 teaspoons of avocado oil and the 300 grams of 5% beef mince. Cook undisturbed for a few minutes until the beef has developed a nice brown colour. Break up the beef with a spatula, add the minced ginger and the white parts of the sliced spring onions. Continue to cook, stirring regularly, until the beef is cooked through.
⏱️ 7 min
- 5
Season the beef: Add 2 teaspoons of dark soy sauce, 2 teaspoons of light soy sauce, and 1 teaspoon of granulated sugar to the cooked beef. Stir until the mixture is homogenous. Deglaze the pan with 1 tablespoon of Shaoxing wine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 6
Cook the noodles: Cook the 360 grams of frozen ramen noodles in the boiling salted water according to the package instructions. Once cooked, use tongs to transfer the noodles directly into the bowl with the prepared sauce. Add a few tablespoons of the hot noodle water to the bowl with the noodles and sauce to help loosen it.
⏱️ 5 min
- 7
Assemble and serve: Divide the sauced noodles evenly between two serving bowls. Top each bowl generously with the cooked beef mince, sliced cucumber matchsticks, and chopped pickled mustard greens. Garnish with the reserved sliced spring onion greens. Give everything a good mix in the bowl before enjoying immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
DanDan(ish) Noodles
For the Beef
- 4 spring onions, divided
- 300 grams beef mince, 5% fat
- 10 grams fresh ginger, minced
- 1 tablespoon Shaoxing wine
- 2 teaspoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons avocado oil
- 1 teaspoon granulated sugar
For the Sauce
- 2 tablespoons peanut butter
- 2 tablespoons chilli crisp
- 1 tablespoon granulated sugar
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 garlic cloves, grated
For Assembly
- 4 tablespoons pickled mustard greens, roughly chopped
- 1 cucumber, sliced into matchsticks
- 360 grams frozen ramen noodles, Yutaka brand recommended
- as needed salt, for boiling water
Instructions
- 1
Bring a large pan of salted water to a rolling boil for the noodles.
⏱️ 5 min - 2
Prepare the vegetables: Finely slice the 4 spring onions, separating the green parts for garnish and the white parts for cooking. Mince the 10 grams of fresh ginger. Roughly chop the 4 tablespoons of pickled mustard greens. Slice the 1 cucumber into thin rounds, then stack them and slice into matchsticks.
⏱️ 8 min - 3
Prepare the sauce: In a medium bowl, combine the 2 tablespoons of peanut butter, 2 tablespoons of chilli crisp, 1 tablespoon of granulated sugar, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and the grated 2 garlic cloves. Mix well with a spoon until thoroughly combined.
⏱️ 3 min - 4
Cook the beef: Set a large frying pan over a medium heat. Once hot, add the 2 teaspoons of avocado oil and the 300 grams of 5% beef mince. Cook undisturbed for a few minutes until the beef has developed a nice brown colour. Break up the beef with a spatula, add the minced ginger and the white parts of the sliced spring onions. Continue to cook, stirring regularly, until the beef is cooked through.
⏱️ 7 min - 5
Season the beef: Add 2 teaspoons of dark soy sauce, 2 teaspoons of light soy sauce, and 1 teaspoon of granulated sugar to the cooked beef. Stir until the mixture is homogenous. Deglaze the pan with 1 tablespoon of Shaoxing wine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 6
Cook the noodles: Cook the 360 grams of frozen ramen noodles in the boiling salted water according to the package instructions. Once cooked, use tongs to transfer the noodles directly into the bowl with the prepared sauce. Add a few tablespoons of the hot noodle water to the bowl with the noodles and sauce to help loosen it.
⏱️ 5 min - 7
Assemble and serve: Divide the sauced noodles evenly between two serving bowls. Top each bowl generously with the cooked beef mince, sliced cucumber matchsticks, and chopped pickled mustard greens. Garnish with the reserved sliced spring onion greens. Give everything a good mix in the bowl before enjoying immediately.
⏱️ 3 min