Dandan noodles
Ingredients
Main
Chinese noodle – 2 pcs
Chinese cabbage – 100 g
Topping meat
Minced pork – 100 g
Garlic – 2 bulbs
Sweet bean sauce – 2 Tbsp
Doubanjiang – 2 tsp
Sesame oil – 1 tsp
Soup
Water – 600 ml
Tokuyo Soy Sauce – 2 Tbsp
Sesame paste – 6 Tbsp
Sugar – 2 Tbsp
Chicken powder – 4 tsp
Oyster Sauce – 4 tsp
Minced leek (or spring onion) – 15 cm
Optional ingredients
Minced pickled mustard greens – 1 tsp
Sushi seasoning – 1 tsp
Chili oil – 2 tsp
Chinese pepper – 1 tsp
Preparation
Wrap Chinese cabbage in plastic wrap and microwave at 600W for 1 minute.
Cut off the roots and slice into 3 cm pieces.
Chop the garlic.
Heat sesame oil in a frying pan over medium heat.
Add garlic and minced pork, and stir-fry until the meat is cooked and crumbly.
Add sweet bean sauce and doubanjiang, stir-fry for about 1 minute to blend flavors, then remove from heat.
In a pot, combine the soup ingredients and heat over medium heat while stirring.
Remove from heat just before boiling.
In another pot, bring water to a boil and cook Chinese noodles according to package instructions.
Drain well.
Place the noodles in bowls, pour the soup over them, and top with the stir-fried pork, cabbage (or komatsuna), and desired seasonings.
