This is a recipe that I learned from Food Network Magazine. It is a super easy dinner that can be made in under 30 minutes. Perfect for week nights!
spicy beef dan dan noodles
- kosher salt
- 1 lb Asian noodles, I used vermicelli
- 2 t toasted sesame oil
- 2 T peanut oil
- 1 T grated fresh ginger
- 3 red Fresno chile peppers, seeded and finely chopped
- 2 cloves garlic, minced
- 8 oz ground beef
- 1 T tahini
- 1/2 c finely diced cornichons or sweet gherkins
- 1 T low sodium soy sauce
- 1 T rice wine vinegar
- 1 T balsamic vinegar
- 1 t ground peppercorns
- Freshly ground pepper
for the toppings:
- 2 c low-sodium chicken broth
- 1/4 c chili oil
- 1/4 c toasted sesame oil
- 1/4 c low-sodium soy sauce
- 1 T ground peppercorns
- 3 red Fresno chile peppers, seeded and finely diced
- 2 large scallions, thinly sliced
- 1/2 c chopped fresh cilantro
Boil a large pot of salted water. Cook the noodles according to package instructions, but not completely- you want them to be very al dente and finish cooking in the sauce. Drain the noodles, and toss with 1 t sesame oil in a large bowl to keep the noodles from sticking.
In a large wok or skillet, heat the peanut oil over high heat. Add the ginger, chiles and garlic to the pan and cook until the chiles soften and garlic is translucent. Add the ground beef. Use a wooden spoon or spatula to break up and crumble the ground beef as it cooks.
While the beef cooks, in a small bowl, mix together the tahini and remaining sesame oil.
In the pan with the beef, add the conichons, tahini mixture, soy sauce, rice wine vinegar, balsamic, and ground peppercorns.
Once the beef has fully browned, add ground pepper to taste.
In a medium saucepan, bring the chicken broth to a boil. In a separate bowl, stir together the chili oil, sesame oil, soy sauce, ground peppercorns, and chiles.
To serve, divide noodles into bowls. Spoon beef evenly over each noodle serving, and pour the broth on top. Top with the chili oil mixture, scallions, and cilantro.