Dan Dan Mian 擔擔麵 – Wok Along with Lee Kum Kee

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Join us, the masters of Chinese cuisine, as we give you an exclusive first-look at our brand spanking new YouTube video series – Wok Along with Lee Kum Kee!

Over the coming months, we’ve been delving into the deepest and darkest secrets of Chinese cuisine, showing you how to create your favourite takeaway-style meals, from Super Sweet & Sour Chicken to Terrific Teriyaki Beef, in the comfort of your own kitchen.

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Dan Dan Mian (Serves 2)

Ingredients:
300g fresh egg noodles
2 spring onions, finely chopped
1 handful salted peanuts or soy beans, lightly crushed
2 litres of hot fresh chicken stock

The Soup Base:
1 Tbsp. Lee Kum Kee Double Deluxe Soy Sauce
2 Tbsp. crunchy peanut butter.
1 tsp. Lee Kum Kee Pure Sesame Oil
1 tsp. sugar
1 Tbsp. Lee Kum Kee Chilli Bean Sauce
200ml fresh chicken stock
1 tsp. finely chopped garlic

The Pork Topping:
1 Tbsp. vegetable oil
100g blanched green beans (blanch in hot water for 2 minutes)
200g Sichuanese ya cai / swap with Tianjin preserved vegetable if hard to find
400g pork mince
1 tsp. Lee Kum Kee Chiu Chow Chilli Oil
½ Tbsp. Lee Kum Kee Double Deluxe Soy Sauce
1 Tbsp. Shaoxing rice wine
1 Tbsp. Lee Kum Kee Premium Oyster Sauce

Method:
1.To prepare ‘The Soup Base Flavour’ mix the light soy, peanut butter, sesame oil, sugar, chilli bean sauce and chicken stock together.
2. In a wok over a high heat,with roughly ½ tablespoon oil, fry off the garlic until golden brown, then immediately add in the mixed ‘Soup Base Flavour’, bring to a boil and reduce by half before removing from the heat and setting aside for later.
3. Blanch the green beans in boiling hot water for 2 minutes, then drain, cool, finely chop and set aside.
4. Mix together the Chiu Chow Chilli Oil, oyster sauce, double deluxe soy sauce and Shaoxing rice wine in a small bowl.
5. Lightly fry the crushed peanuts or soy beans in oil until toasted and fragrant, then remove from heat and cool.

You now have readied all the components and are ready to finish off the dish.

Finishing the Dish:
1. Bring the 2 litres of chicken stock to boil ready to be divided amongst individual serving bowls
2. Depending on how many people you are feeding, place 2-3 Tbsp. of the reduced ‘soup base flavour’ into each serving bowl.
3. Boil the noodles in the chicken stock for 1-2 minutes until aldente, and hot all the way through, then using a pair of tongs, fish out the desired amount of noodles per bowl and serve in each serving bowl place the noodles into the serving bowls
4. Heat 1 Tbsp. of vegetable oil in a wok over a high heat until smoking hot, then start to stir fry the green ya cai or Tianjin for 30 seconds. Add the pork mince and remain on a high heat, breaking up the meat whilst stir frying and moving it around the wok. Once it is browned through add the chopped green beans and cook through for 30 seconds further, mixing the ingredients all together as you stir fry.
4. Lastly, add the mix of light soy, chilli oil and rice wine to the stir-fry and cook through for a further minute or so, until all the liquid has evaporated.
5. Scoop one heaped ladle of stir-fried minced pork over the top of each noodle bowl, then pour the hot chicken stock over the top to finish.
6. Garnish with the fried peanuts/soy beans and finely chopped spring onion and serve immediately.

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Eating the incorrect foods or eating at the incorrect time might jeopardize even the best diet strategy. This may hold true for professional athletes and body-builders, but not for you and me. – Dan Dan Mian 擔擔麵 – Wok Along with Lee Kum Kee

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