Ingredients with Measurements:
- 8 oz. dried Chinese wheat noodles
- 1 medium-sized eggplant, cut into small cubes
- 1 tbsp. vegetable oil
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1/4 cup soy sauce
- 2 tbsp. Chinese black vinegar
- 1 tbsp. Sichuan peppercorns, toasted and ground
- 1 tbsp. chili oil
- 1/4 cup chicken broth
- 1/4 cup chopped fresh basil
- 2 green onions, thinly sliced
- 2 hard-boiled eggs, peeled and sliced
Special equipment needed:
- Large pot
- Wok or large skillet
- Colander
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Cook the noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the eggplant and stir-fry for 5-7 minutes, until tender and lightly browned.
3. Add the garlic and ginger to the wok and stir-fry for 1-2 minutes, until fragrant.
4. In a mixing bowl, whisk together the soy sauce, Chinese black vinegar, Sichuan peppercorns, chili oil, and chicken broth.
5. Pour the sauce into the wok and stir to combine with the eggplant. Bring the mixture to a simmer and cook for 2-3 minutes, until slightly thickened.
6. Add the cooked noodles to the wok and toss to coat with the sauce.
7. Divide the noodles among serving bowls. Top with chopped basil, green onions, and sliced hard-boiled eggs.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 55g
Protein: 13g
Sodium: 1000mg
Substitutions for ingredients:
- Chinese wheat noodles can be substituted with any type of noodles.
- Chicken broth can be substituted with vegetable broth or water.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add ground pork or beef to the eggplant mixture for a meatier version.
- Substitute the eggplant with zucchini or bell peppers.
- Add peanuts or sesame seeds for extra crunch.
Tips and tricks:
- To toast the Sichuan peppercorns, heat them in a dry skillet over medium heat for 1-2 minutes, until fragrant.
- Make sure to slice the eggplant into small cubes for even cooking.
- Adjust the amount of chili oil according to your spice preference.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the noodles in individual bowls, garnished with basil, green onions, and sliced hard-boiled eggs.
Garnishes:
Chopped peanuts, sesame seeds, or cilantro.
Pairings:
Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Simple cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a little more chicken broth or water to thin it out.
- If the eggplant is not cooked through, stir-fry it for a few more minutes before adding the garlic and ginger.
Food safety advice:
Make sure to cook the eggplant thoroughly to avoid any potential foodborne illnesses.
Food history:
Dan Dan noodles originated in Sichuan province in China and are known for their spicy and savory flavors.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the noodles hot and enjoy as a main dish.
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Region: Chinese