This site uses its own technical cookies and third-party cookies (technical and / or profiling) to provide a better online experience.
To learn more or opt out of all or some cookies, see the page Cookie.
By clicking on "Ok", on any element of the page or continuing navigation in any other way, you are consenting to the use of cookies.

Ok

DAN DAN SPINACH NOODLES

Course: Staple
Cuisine: Sichuan
Chef: Zhao Guo
Featuring: Meat

Ingredients

- 3g spinach juice
- 100g noodle flour
- 5g peanuts
- 5g preserved vegetables
- 50g minced pork
- Sesame seeds, pinch
- Chopped scallions, pinch
- 1g salt
- 1g MSG
- 1g chicken bouillon powder
- 1g light soy sauce
- 1g black vinegar
- 1g sesame paste
- 1g minced ginger
- 1g minced garlic
- 1g chilli oil

Method

1.To obtain the spinach juice, wash the spinach and remove the stems, then blend in a food processor.

2.Mix the spinach juice with the flour until it forms a smooth dough, then wrap in plastic wrap and set aside for 10 minutes. Form into thin noodles.
3.Cook the noodles in boiling water for 4-5 minutes. Drain and divide between bowls.
4.Mix together all the seasonings and add to the noodles.
5.Heat some oil in a wok and stir fry the rest of the ingredients until fragrant. Add to the noodles.
6.Mix well before eating.

Pairings

"DONNA MARZIA" PRIMITIVO SALENTO IGT

Grape: Primitivo 85, Others 15% The term “primitivo” refers to the early-ripening characterist...

View details