Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cold hiyamugi dan dan noodles. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
In Japanese, wheat noodles chilled on ice and served with a dipping sauce are called Hiyamugi. They are a bit thicker than Somen. These super tasty cold dan dan noodles are tossed in a peanut sauce bursting with umami and a subtle but fiery kick, then topped with fresh cilantro and cucumber for a crisply satisfying crunch.
Cold Hiyamugi Dan Dan Noodles is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Cold Hiyamugi Dan Dan Noodles is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook cold hiyamugi dan dan noodles using 23 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Cold Hiyamugi Dan Dan Noodles:
- Get 1 portion per serving Hiyamugi or somen noodles
- Make ready 1/2 tsp ☆ Grated garlic
- Get 1/2 tsp ☆ Grated ginger
- Prepare 1 tbsp ☆ Chicken soup stock granules
- Take 2 tsp ☆ Oyster sauce
- Make ready 2 tsp ☆ Doubanjiang
- Make ready 2 tbsp ☆ Miso
- Get 1 tbsp ☆ Sesame oil
- Make ready 1/2 stalk ☆ Green onions (finely chopped)
- Take 1 ☆ Ra-yu
- Prepare 2 1/2 cup ☆ Bottled water
- Make ready 2 tbsp ☆ Ground sesame seeds (white)
- Prepare 200 grams Ground meat
- Prepare 1/2 stalk Green onion (finely chopped)
- Get 1 tsp Doubanjiang
- Prepare 1 tsp Oyster sauce
- Get 1 dash Salt
- Get 1 tbsp Sesame oil
- Prepare 1/2 tsp Finely chopped garlic
- Prepare 1/2 tsp Finely chopped ginger
- Take 1 tbsp White sesame seeds
- Prepare 1 as much (to taste) Daikon radish
- Prepare 1 as much (to taste) Cucumber
In the past, the vendors carried the noodles and the sauces to sell them on the street. I tried these noodles when traveling in China, can't forgettable the feeling to serve this noodle in a cold morning. The oil-roasted peppercorns will be less pungent and have a more rounded flavor. I prefer the cooked peppercorns in cold dishes and sauces so they won't overpower the other ingredients.
Instructions to make Cold Hiyamugi Dan Dan Noodles:
- Put 1 cup (200 ml) of water in a pan, and add all the ☆ ingredients except for the ground sesame seeds and green onion. Bring to a boil.
- Add the green onion and ground sesame seeds when it comes to a boil, and simmer briefly.
- Pour the contents of the pan from Step 2 and 2 cups (400 ml) of water in a bowl. Chill in the refrigerator until very cold.
- Heat some sesame oil in a frying pan and stir fry the garlic and ginger. When it starts to smell nice add the green onion, then the ground meat.
- When the meat is cooked, add the oyster sauce and doubanjiang. Stir and taste; if it needs more salt, add a little bit.
- Finely julienne the daikon radish and cucumber. Use additional vegetables of your choice. I recommend bean sprouts and bok coy.
- Cook the hiyamugi noodles following package instructions. Drain and rinse well in water to remove any stickiness as well as cool the noodles. Drain well.
- Put the hiyamugi noodles on a serving plate, pour the soup over it, then add the vegetables and meat. Top with some sesame seeds and drizzle on some ra-yu oil before eating.
- If you'd like the hot version of this dish, warm up the soup at Step 3, and add some ra-yu just before eating.
Traditional dan dan noodles are a true classic of Chinese cuisine. The star of the dish is a spicy sauce served with the noodles. Today, the dish is usually served in restaurants, but is still equally attractive and retains the original flavors. Whether they are eaten hot or cold, dan dan noodles are usually. Dandan noodles or dandanmian (simplified Chinese: 担担面; traditional Chinese: 擔擔麵) is a noodle dish originating from Chinese Sichuan cuisine.
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