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Dan Dan Noodle Bowl



Well, I believe winter is here to stay in Manitoba. As I look out at the snow that arrived last night, all of my favourite spicy noodle recipes are coming to mind. That definitely includes this Dan Dan Noodle Bowl. Our friends at the Prairie Research Kitchen developed this recipe for us, and let me tell you, it will warm you up from the inside out!


When you make it, try adding toppings like blanched bok choy, spinach, a soft boiled egg (the yolk will balance the spiciness of the chili sauce) and garnished with toasted peanuts or sesame seeds for extra crunch. This recipe is a favourite because you can improvise and make it your own.


Let us know if you make these Dan Dan Noodles by tagging us your photos on instagram. We love seeing your creations.


Dan Dan Chili Oil (Yields ½ cup)

• ½ cup canola oil

• 1 cinnamon stick

• 5 pieces star anise, whole

• 2 tsp crushed chili flakes

• ½ tsp dried Szechuan peppers


Dan Dan Sauce (Yields 2 cups)

• 4 tsp smooth peanut butter

• ½ cup sweetened black rice vinegar (rice vinegar can be substituted)

• 4 tbsp soy sauce

• 4 tsp tahini

• 4 tsp five spice powder

• 5 tbsp ginger, grated

• 1 cup cilantro, rough chopped

• ½ cup dan dan chili oil (recipe above)


Dan Dan Noddle Bowl:

• 1 pkg Bump Beef + Plant Blend

• 2/3 cup onion, small dice

• 2 tbsp garlic, minced

• 4 tsp soy sauce

• 4 tsp canola oil

• 2 cups prepared dan dan sauce (recipe above)

• 1 pkg somen noodles (you can sub ramen or another skinny noodle if you like) (~400g dry)


Chili Oil Preparation:

  1. Over medium high heat, add cinnamon stick and the star anise in a small pan until fragrant.

  2. Remove from heat and add the canola oil, crushed chili flakes, and dried Szechuan peppers. Set aside to allow to steep for 5-10 minutes.

Dan Dan Sauce Preparation:

  1. Place all the ingredients in a stainless-steel bowl and whisk until combined. Set aside until needed.

Assembly:

  1. Boil water and part-cook somen noodles for 3 minutes. Drain, rinse briefly under cold water and set aside until needed.

  2. In a stainless-steel sauté pan, heat canola oil over medium high heat.

  3. Add Bump to hot pan. Using a wooden spoon or spatula, break apart Bump and sear until evenly browned and starts to get crispy on bottom of pan.

  4. Add the onions and garlic. Cook until fragrant. Add 1 tbsp of water to help release the crispy bits from the bottom of pan.

  5. Add Dan Dan Sauce and mix until evenly distributed throughout the meat. Add the additional soy sauce to taste if desired.

  6. Lower the head and add the partially cooked somen noodles and mix until noodles are evenly coated with the sauce and fully cooked through.

*Chef’s Notes: Optional toppings could include blanched bok choy or spinach, steamed carrots, green onion, edamame, a soft boiled egg. Garnish with toasted peanuts or sesame seeds. If somen noodles are not available substitute with ramen noodles or your favourite long noodle. Feel free to use store bought chili oil in the Dan Dan sauce if you'd like, but having some on hand is always a good idea.




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