Yum-yum dan dan noodles
These iconic spicy noodles are a flavoured with sichuan peppercorns, black vinegar and dark soy for a rich and intense taste you will love.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Wok
- Stove
- Skillet
- Mixing bowl
- Plate
- Pitcher
- Saucepan
- Colander
- Whisk
- Measuring spoon
Ingredients
- ¼ cup (60ml) peanut oil
- 4 eggs
- ¼ teaspoon chilli flakes
- 2 teaspoons julienned fresh ginger
- 1 cup 250ml) chicken or vegetable stock (see tips)
- ¼ cup (60ml) chinese black vinegar (see tips)
- ¼ cup (60ml) dark soy sauce
- ¼ cup (70g) tahini
- 1½ teaspoons sichuan peppercorns, crushed coarsely (see tips)
- 1 tablespoon brown sugar
- 375 grams fresh thin wheat noodles
- ⅓ cup (50g) roasted unsalted cashews, chopped coarsely
- fresh small mint leaves and coriander leaves, to serve
- pick-your-protein
- 500 grams minced chicken OR
- 500 grams minced beef OR
- 300 grams tempeh, crumbled
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