There’s no better way to stay warm on winter days other than with a piping hot bowl of spicy noodles.
Cathay Pacific executive chef, Adrian Upward has shared his recipe for his delicious Dan Dan Noodles.
Satisfying on so many levels, Sichuan peppercorns have a warming effect that heats the body, making this the ultimate winter comfort food.
Dan Dan Mein – Serves 6
INGREDIENTS
- One whole chicken (or chicken bones only if you prefer)
- 1 small chunk of ginger
- 4 spring onions
- 3L water
- 50g pork bone broth reduction*
- 600g Chinese sesame paste (or unsweetened natural peanut butter)
- 500g fresh dan dan noodles
- 1 tablespoon sesame oil
- 3 tablespoon Chinese light soy sauce, or to taste
- 1 teaspoon Szechuan peppercorns, roughly crushed
- 8 tablespoons roasted peanuts, roughly crushed
- 6 tablespoons of chopped preserved mustard greens
- 6 tablespoons spring onions, finely chopped
- Szechuan chilli oil, to taste
*if you don’t have time to make pork bone broth reduction at home, try using a store brought product such as Lee Kum Kee’s pork soup base.
METHOD
- Place the chicken in a small pot and cover with water. Add ginger and spring onions. Slowly bring to a boil, then reduce heat and simmer until stock is flavourful and reduced by about a third. Skim away any impurities while the stock is cooking.
- Carefully strain off the stock and add the pork bone broth reduction. You should have at least 2 litres of stock.
- Put a large pot of water on the stove and bring to boil for the noodles.
- Stir the sesame paste thoroughly in the jar to incorporate the oil with the paste before using it. In a large bowl, add the sesame paste and ground Szechuan peppercorns, then slowly add a small amounts of hot stock and using a pair of chopsticks evenly dissolve the paste into the liquid until the solid paste is fully blended. Keep soup base warm on a very low heat while noodles are cooking.
- Cook the noodles until al dente. Drain and toss through sesame oil.
TO SERVE
- Share noodles amongst six large soup bowls
- Add soy and Szechuan chilli oil to the soup base to season to your liking. Check consistency of the soup base – add a little hot water if it’s too thick. Stir through ½ cup peanuts
- Ladle the soup into each bowl. Garnish with mustard greens, sliced onions and remaining peanuts. Serve with a few drops of chilli oil.
