Ingredients with Measurements:
- 8 oz. dried Chinese wheat noodles
- 1 lb. shrimp, peeled and deveined
- 2 baby bok choy, chopped
- 2 tbsp. vegetable oil
- 1 tbsp. sesame oil
- 1/4 cup soy sauce
- 2 tbsp. Chinese black vinegar
- 1 tbsp. Sichuan peppercorns
- 1 tbsp. chili oil
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the noodles and cook for 3-4 minutes or until tender. Drain the noodles and set aside.
2. In a wok or large skillet, heat the vegetable oil and sesame oil over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes or until pink and cooked through. Remove the shrimp from the wok and set aside.
3. In the same wok, add the bok choy and stir-fry for 2-3 minutes or until wilted. Remove the bok choy from the wok and set aside.
4. In a small bowl, whisk together the soy sauce, Chinese black vinegar, Sichuan peppercorns, chili oil, garlic, and ginger.
5. Add the cooked noodles to the wok and pour the sauce over the noodles. Stir-fry for 1-2 minutes or until the noodles are coated in the sauce.
6. Add the shrimp and bok choy back to the wok and stir-fry for another minute or until everything is heated through.
7. Serve the Dan Dan noodles in bowls and top with green onions, cilantro, and chopped peanuts.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 17g
- Carbohydrates: 48g
- Protein: 28g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu
- Bok choy can be substituted with other leafy greens such as spinach or kale
- Chinese black vinegar can be substituted with rice vinegar or apple cider vinegar
- Sichuan peppercorns can be substituted with black peppercorns
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture
- Use udon noodles instead of Chinese wheat noodles for a different texture
- Make the dish spicier by adding more chili oil or red pepper flakes
Tips and tricks:
- To prevent the noodles from sticking together, rinse them with cold water after draining them.
- Toast the peanuts in a dry skillet for extra flavor.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Dan Dan noodles in individual bowls and garnish with chopped green onions, cilantro, and peanuts.
Garnishes:
- Chopped green onions, cilantro, and peanuts
Pairings:
- Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Cucumber salad with rice vinegar dressing
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
Food history:
- Dan Dan noodles originated in Sichuan province in China and are named after the carrying pole (dan dan) that street vendors used to carry the noodles.
Flavor profiles:
- Salty, spicy, and slightly sweet
Serving suggestions:
- Serve the Dan Dan noodles as a main dish for lunch or dinner.
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Region: Chinese