Ingredients with Measurements:
- 8 oz. dried Chinese wheat noodles
- 1/2 lb. firm tofu, drained and cut into small cubes
- 2 cups broccoli florets
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 1/4 cup soy sauce
- 2 tbsp. Chinese black vinegar
- 2 tbsp. chili oil
- 1 tbsp. brown sugar
- 1/4 cup vegetable broth
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the tofu and cook until golden brown, about 5 minutes. Remove from the wok and set aside.
3. In the same wok, add the broccoli and cook until tender, about 5 minutes. Remove from the wok and set aside.
4. In the same wok, add the garlic and ginger and cook until fragrant, about 1 minute.
5. Add the soy sauce, Chinese black vinegar, chili oil, brown sugar, and vegetable broth to the wok. Stir to combine and bring to a simmer.
6. Add the cooked noodles, tofu, and broccoli to the wok. Toss to coat with the sauce.
7. Serve the Dan Dan noodles in bowls and garnish with chopped scallions, cilantro, and peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 18g
Carbohydrates: 40g
Protein: 18g
Sodium: 1,200mg
Substitutions for ingredients:
- Instead of tofu, use ground pork or chicken.
- Instead of broccoli, use bok choy or snow peas.
- Instead of Chinese black vinegar, use rice vinegar or apple cider vinegar.
- Instead of chili oil, use Sriracha or red pepper flakes.
Variations:
- Add sliced mushrooms or shredded carrots for extra vegetables.
- Use udon noodles instead of Chinese wheat noodles.
- Add a beaten egg to the wok and scramble it with the noodles for extra protein.
Tips and tricks:
- Make sure to drain the tofu well before cooking to prevent it from sticking to the wok.
- Use a slotted spoon to remove the tofu and broccoli from the wok to prevent excess sauce from getting into the serving bowls.
- Adjust the amount of chili oil to your desired level of spiciness.
Storage instructions:
Store any leftover Dan Dan noodles in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Dan Dan noodles in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Dan Dan noodles in individual bowls and garnish with chopped scallions, cilantro, and peanuts.
Garnishes:
Chopped scallions, cilantro, and peanuts.
Pairings:
Serve the Dan Dan noodles with a side of steamed rice and a cold beer.
Suggested side dishes:
Steamed rice and stir-fried green beans.
Troubleshooting advice:
- If the sauce is too thick, add more vegetable broth to thin it out.
- If the noodles are too dry, add more sauce to coat them evenly.
Food safety advice:
Make sure to cook the tofu and broccoli thoroughly to prevent any foodborne illnesses.
Food history:
Dan Dan noodles are a popular street food in Sichuan province, China. The dish is named after the carrying pole (dan dan) that street vendors used to carry the noodles and sauce.
Flavor profiles:
Savory, 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