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Jamie Oliver’s Dan Dan Noodles

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Book: Jamie’s America by Jamie Oliver Theme: Noodles Recipe: Dan Dan Noodles

I have had dan dan noodles a few times at a Taiwanese cafe – which was awesome. However, I have always suspected that the whole Taiwanese home-made style cafe doesn’t lend itself to this authentic Szechuan dish.

As I had no benchmark*, I figured Jamie Oliver’s version is as good as any. And, guess what? Killing two birds with one stone (and breaking the Cookbook Challenge rule since I made this on new year’s eve), I present you this dish. The recipe has been highly bastdardised due to availability of ingredients.

Noodly stuff for two people

  1. 250 g fresh wheat noodles (I rather liked the ones called ‘Thin Hokkien’ from the supermarket)
  2. 200 g of minced beef (I think I might have added some minced pork because I didn’t have enough)
  3. 2 bok choys, cleaned
  4. 4 spring onions, chopped (reserve a couple of tablespoonfuls for garnish)
  5. 1/8 cabbage, sliced thinly
  6. 2 cloves of garlic, chopped
  7. 2 tbsp dark soy sauce
  8. 1 tsp of Szechuan peppercorn
  9. 3 tbsp of dried chilli (Jamie reckons you should use 5 tbsp of chilli oil for 4 people but I didn’t have any)
  10. 1 tbsp of honey
  11. 1 stock cube (I would recommend a Chinese-style stock cube)

I have a bag of fried dried chilli and Szechuan peppercorn in the freezer. I have to admit to cheating because this is basically the chilli left over from our SiChuan Dining Room chilli chicken. Let me tell you right now, frying chilli is not fun. It’s worse than dating a smoker. Anyway, suffice to say, unless you do what I did, use chilli oil instead. But if you so insist, fry 3 tbsp of dried chilli and 1 tsp of Szechuan peppercorn in about 2 tbsp of oil and they become and nice and crisp. Set aside.

Dry fry (ie. without oil) the minced beef in a non-stick frying pan very slowly until it’s browned and crunchy. This takes quite a while. Pour away any excess fat (this largely depends on the quality of mince). Add honey and toss until the mince is nicely coat. Add the chilli mixture (if you’re using chilli oil, don’t add it now)

Meanwhile, bring a pot of water to boil and add the stock cube. Cook the noodles in the stock until they separate (about 3-4 minutes). Right before the noodles are done, add the vegetables and cook for another minute.

Drain the noodles and vegetables, reserving about two cups of the stock. Place the noodles and the veggies back into the reserved stock, add the soy sauce, chilli oil (if using) and the mince mixture.

It went down a treat with a bottle of beer. Yep. This was our new year’s eve dinner.

* I now have a benchmark. This is the dan dan noodles from SiChuan Dining Room. I can safely say it is NOTHING like the Jamie Oliver’s version.

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Written by Kat

March 16th, 2010 at 4:29 pm

9 Responses to 'Jamie Oliver’s Dan Dan Noodles'

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  1. Dan dan and Jamie Oliver – two words I never thought I’d see in the same sentence. Good effort though, and at least it was yum even if not strictly authentic…

  2. Dan Dan noodles need heaps of chilli… just keep piling it. But glad you are back in the challenge!

    penny aka jeroxie

    16 Mar 10 at 9:35 pm

  3. LOL, I’m with Vee! Dan Dan noodles and Jamie Oliver just don’t make sense in the same sentence! :)

    Happy (very) belated New Years Eve!!

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  5. that was exactly my first reaction when i bought the book! but it was good to make. get some greens in!


    27 Mar 10 at 10:41 am

  6. i did buy some chilli oil for the next batch and it had a good kick!


    27 Mar 10 at 10:42 am

  7. yeah but you see i never had proper dan dan noodles before. he did give you spring onion pancake recipe in the same book too.


    27 Mar 10 at 10:42 am

  8. hmm not at all authentic, maybe you should check out my recipe, jamie Olivers is not authentic either. The real thing cannot be beaten, loving the effort though

    annika wardale

    23 Mar 13 at 6:46 pm

  9. Hi Kat, thanks for posting this recipe. We tried it for dinner this evening and made a couple of little changes. I really enjoyed it and will post about it on my blog, Russellskitchen very soon :)

    Russell Bowes

    3 Jun 13 at 7:58 am

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