Peanut Sauce Noodle (Dan Dan Mian) | Woo Can Cook

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HELLO HI THERE FRIEND, Wesley Woo here. I play in an Oakland funk band called Trace Repeat. The band is paused during the pandemic due to the shelter in place order here in California, so I’ve been spending a lot of my free time cooking. NOT a chef. Just an unemployed COVID era musician that cooks a lot.

This is a recipe for a Chinese Dan Dan Mian that ive been working on based on a pretty traditional Dan Dan Mian take out from a restaurant here in Oakland called Shan Dong. It deviates in one pretty important element in its use of peanut butter (in lieu of the more traditional sesame paste or tahini). The peanut butter is obviously an Americanized sub, but it comes closer to the version that I grew up eating though, and is a bit more nostalgic for me than the sesame paste versions that I’ve had. Hope you try it.

http://TraceRepeat.com
IG: @woocancook
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Music: https://www.youtube.com/watch?v=QoXF9Rw8RhA

INGREDIENTS (dry)
– 4 cloves garlic, crushed and minced
– 2 tbsp ginger, peeled and minced
– 1 small carrot, peeled and julienned
– 1/4 cup cucumber, julienned
– 1/3 cup peanuts, crushed
– 1/2 lb ground meat (pork or beef)
– 8 oz Shanghainese flat noodles (or similar)

INGREDIENTS (wet)
– 6 tbsp peanut butter
– 2 tbsp oyster sauce
– 7 tbsp soy sauce
– 1 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 tbsp sesame oil
– 3 tbsp sambal oelek
– kosher salt
– vegetable oil
– 2 tbsp corn starch
– 1/3 cup chicken stock

PREP
– CRUSH and mince the garlic, set aside
– PEEL and mince the ginger, set aside
– PEEL and julienne the carrots, set aside
– JULIENNE the cucumber, set aside
– CRUSH the peanuts, set aside
– SEASON the ground meat with 3 tbsp soy sauce and 2 tbsp oyster sauce, combine, and set aside
– MIX corn starch with equal parts water to a slurry, set aside
– COMBINE the garlic, ginger, 4 tbsp soy sauce, sesame oil, brown sugar, peanut butter, rice vinegar, sambal oelek, chicken stock, and a pinch of kosher salt to taste. Stir until combined, then set aside
– ADD noodles to a bowl and mix with boiling water for 5 minutes until tender, then strain and set aside
– SEASON the meat with 3 tbsp of soy sauce, 2 tbsp oyster sauce, and a pinch of kosher salt, then set aside

ON THE STOVE
– HEAT a wok as hot as possible
– ADD 2 tbsp vegetable oil, then saute the ground meat until no longer pink
– ADD sauce to the wok, and toss to combine
– FINISH with carrots, cucumbers and peanuts

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