Dan Dan Mian - Noodles with Sesame Sauce and Minced Meat
The sauce sits in the bottom of the bowl and the noodles go on top - everything is mixed only at the table. Sesame paste, vinegar and chilli oil, with crisply fried mince.
- 30 minutes
- 4 servings
- Main course
- lactose-free
- omnivore
- selenreich
Ingredients
- 280 g Whole wheat pasta (weighed dry, thin noodles)
- 250 g Ground beef (traditionally pork, fried crisp)
- 60 g Tahini (standing in for Chinese sesame paste)
- 25 g Soy sauce
- 20 g Rice vinegar
- 5 g Chilli flakes (doused with hot oil this becomes chilli oil)
- 12 g Garlic
- 40 g Spring onions
- 30 g Peanuts (toasted and roughly chopped)
- 20 g Canola oil
- 200 g Water (noodle cooking water, to loosen the sauce)
Instructions
- Put the chilli flakes in a heatproof bowl. Heat the canola oil until smoking and pour it over - that is the chilli oil. Let it cool.
- Fry the mince in a dry pan over high heat until dark and crisp. It takes eight to ten minutes; stopping earlier gives soft mince.
- Mix the tahini with soy sauce, vinegar, garlic and half the chilli oil. The paste seizes at first - then stir in noodle water a spoonful at a time until it flows.
- Cook the noodles and keep the cooking water.
- Divide the sauce between four bowls and lay the drained noodles on top.
- Scatter over the mince, spring onions, peanuts and the remaining chilli oil.
- Mix thoroughly at the table before eating - otherwise the first half is fiery and the second bland.
Warum die Sesampaste zuerst fest wird
Tahini is an emulsion of oil and fine seed particles. A splash of liquid makes the particles clump and the paste stiffens. Only more liquid reverses it. Give up at the first thickening and you miss the creamy stage beyond it.
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