Make your own dan-dan noodles from scratch, by combing freshly cooked Chinese wheat noodles with baby bok choy, a spicy sauce and ground pork.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/36cwLC6Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Dan-Dan NoodlesTotal: 35 minActive: 30 minYield: 6 servingsLevel: IntermediateIngredientsHomemade Chile Oil:1/2 cup vegetable or peanut oil1 tablespoon whole Sichuan peppercornsOne 1/2-inch long piece Chinese cinnamon or regular cinnamon stick 1 star anise pod2 tablespoons crushed red pepper flakesSauce:3 tablespoons light soy sauce2 tablespoons tahini2 teaspoons superfine sugar1/4 teaspoon Chinese five-spice powder1/2 teaspoon whole Sichuan peppercorns, finely ground in a mortar and pestle or spice grinder 2 cloves garlic, very finely minced1/4 cup Homemade Chile OilNoodles:1 pound fresh Chinese wheat noodles, medium thickness (or dried Chinese egg noodles)2 heads baby bok choy, leaves separated, optional1 teaspoon homemade chili oil3 tablespoons vegetable or peanut oil 1/2 pound ground pork1 tablespoon Shaoxing wine2 teaspoons hoisin sauce1 teaspoon dark soy sauce1/3 cup sui mi ya cai, optional (see Cook's Note)3 scallions, thinly sliced (white and light green parts only)DirectionsFor the chile oil: Heat the oil, Sichuan peppercorns, cinnamon stick and star anise in a small pot over medium-low heat until it reaches 325 degrees F, then remove from the heat and let sit for 5 minutes. Remove the peppercorns, cinnamon stick, and star anise with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool.For the sauce: Whisk together the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic and 1/4 cup of the chile oil in a medium bowl. Whisk in 1/3 cup hot water and set aside. For the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the bok choy, if using, for the last minute of cooking time. Drain in a colander and rinse well under cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of the reserved chile oil and set aside. Heat 3 tablespoons vegetable or peanut oil in a seasoned wok over high heat until shimmering. Add the pork and cook, stirring and breaking it up with a spoon, until it is browned, about 5 minutes. Add the Shaoxing wine, hoisin sauce and dark soy sauce and cook until all the liquid is evaporated and the pork is crispy, about 3 minutes. Add the sui mi ya cai, if using, and cook until it starts to sizzle, about 2 minutes. (Otherwise, remove from the heat after the pork is crispy.) Remove from the heat and add the reserved noodles and sauce to the wok, tossing well to coat. Place in a serving bowl, top with scallions and serve immediately.Cook's NoteSui mi ya cai are chopped, fermented mustard greens. Find them online or at most Asian markets. They also go by the name ya cai. If none are available you can make the dish without them.Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetworkHow to Make Authentic Dan-Dan Noodles From-Scratch | Food Networkhttps://youtu.be/K9jpDYxx_Js
