HOMEMADE INSTANT NOODLE MIX SERIES: INSTANT DANDAN NOODLE MIX

Ingredients

BEEF MIXTURE:
• 0.75 lb (320 grams) ground beef
• 1 tbsp fish sauce
• 2 tsp soy sauce
• 2 tsp toasted sesame oil
• 1 1/2 tsp ground Sichuan peppercorns
• 1 1/2 tsp cornstarch
• 1 tsp grated ginger
• 3 cloves of garlics, grated
• 1/2 tsp ground white pepper
• 1/4 cup canola oil
• 1/4 packed cup finely mined pickled jalapeño
CHILI OIL:
• 1 cup canola oil
• 3 scallions, smashed and cut into segments
• 4 cloves of garlics, smashed
• 5 tbsp Sichuan chili flakes
• 1/2 star anise
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp curry powder
• 1 1/2 tbsp white sesame seeds
• 2 tbsp ground Sichuan peppercorns
SEASONING:
• 1/2 cup + 2 tbsp medium white sesame paste/tahini (see note *)
• 1/2 cup soy sauce
• 1 1/2 tbsp smooth peanut butter
• 1 1/2 tbsp light brown sugar
• 1 tbsp chicken powder
• 1 1/2 tsp balsamic vinegar
• 8 cloves of garlics, grated
TO SERVE:
• Store-bought or homemade low sodium chicken stock
• Finely minced pickled jalapeno
• Finely diced scallions

Instructions

1. MAKE BEEF MIXTURE: In a large bowl, mix ground beef, fish sauce, soy sauce, toasted sesame oil, ground Sichuan peppercorns, cornstarch, grated ginger, grated garlics and ground white pepper until even, then set aside. In a NON-STICK skillet, heat canola oil over medium heat. Cook the finely minced jalapeño until shriveled and almost crispy (partially cover the skillet to prevent splattering), about 2 minutes. Drain it through a fine sieve, reserve the crispy jalapeño, and return the oil back into the skillet. Add the ground beef-mixture, breaking it up into small chunks with a wooden spoon, until they are evenly browned and caramelized. Add the crispy jalapeño back in and turn off heat. Set aside.
2. MAKE CHILI OIL: In a small pot, cook canola oil, scallions and garlics over medium heat, until the scallions are deeply browned on all edges. Remove the solids with a slotted spoon, drain well, and discard. In a spice-grinder, process Sichuan chili flakes, star anise, ground coriander, ground cumin and curry powder until thoroughly powderized. Transfer the spice-mixture into the oil, along with white sesame seeds, and return the pot to medium heat. Continue to cook, stirring constantly, until the color of the oil turns from a bright red color to a dark maroon color, about 1~2 minutes. Turn off heat, and stir in the ground Sichuan peppercorns. The residual heat will continue to cook the mixture. Set aside for 10 minutes.
3. FINAL MIXING: In a large bowl, add the ground beef-mixture, chili oil (do not drain), medium white sesame paste, soy sauce, smooth peanut butter, light brown sugar, chicken powder, balsamic vinegar and grated garlic. Mix with a large fork until evenly mixed. Transfer into an air-tight container and keep refrigerated for up to 3 weeks (estimate). Can be divided into smaller portions and stored in the freezer as well. Thaw to room-temperature and mix well before using.
4. TO SERVE: By volume, mix equal parts of instant dandan noodle mix with equal parts of low-sodium chicken stock (warm the chicken stock if coming straight from the fridge) to create the dandan noodle sauce. Be quite generous with the sauce:noodle ratio, making it almost semi-soupy!! I like to use ramen noodles for this particular dish, but you can choose any noodles that you prefer. Then garnish with finely minced scallions and more finely mined pickled jalapeño.

Notes