Japanese Style Dan Dan Noodles (Homemade Egg Noodles) Recipe by Sylph Chang
This recipe is translated from Cookpad Taiwan. See original: 日式擔擔麵 (自製雞蛋麵) Japanese-Style Dan Dan Noodles (Homemade Egg Noodles) Cooking Instructions 1 Make the dough: Combine the flour, eggs, and salt in a mixer on low speed for 2-3 minutes. Knead the dough by hand until it comes together (about 6 minutes). Finish kneading in the mixer for another 2-3 minutes until the dough is smooth and no dry flour remains. 2 Let the dough rest: Place the dough in a mixing bowl, cover with plastic wrap, and let it rest for 20 minutes. (If the room is cold, let it rest longer.) 3 Roll out the dough: Shape the dough into a rectangle. Dust with flour (bread flour or cornstarch works well to prevent sticking). Use a rolling pin to roll the dough to your desired thickness (about 1.2 mm). 4 Cut the noodles: Lightly dust both sides of the rolled dough with flour. Fold the dough in half twice, then cut into noodles of your preferred width. Dust the cut noodles with flour and gently separate them. 5 Sauté aromatics: Heat a pan with a little oil and sauté the garlic until fragrant. Add the ground pork and cook until about 80-90% done. 6 Make the sauce: Add the doubanjiang and red miso, stirring to combine. Then add the sesame paste and chili oil. 7 Simmer: Add the onion and stir-fry. Pour in enough water to cover all the ingredients. Cover and simmer until boiling. Before serving, add the chopped scallions or scallion strips for color. You can also sprinkle with toasted white sesame seeds and drizzle with sesame chili oil for extra flavor. 8 Tips: 1. Hand-rolled noodles have a chewier texture. 2. The flour-to-liquid ratio for egg noodles is about 2:1 or 2:0.9. In this recipe, all the liquid comes from the eggs (about 50g per egg), making the noodles chewier but harder to knead and roll. 3. Adding salt to the dough increases gluten strength (use about 1-3%), but too much can make the dough break. 4. The aroma and numbing flavor of Sichuan pepper are key to dan dan noodles. 5. For a more authentic touch, add some baby bok choy or Shanghai bok choy and a soft-boiled egg to the bowl, and garnish with fresh scallion strips and chili threads. 1 Make the dough: Combine the flour, eggs, and salt in a mixer on low speed for 2-3 minutes. Knead the dough by hand until it comes together (about 6 minutes). Finish kneading in the mixer for another 2-3 minutes until the dough is smooth and no dry flour remains. 1 Make the dough: Combine the flour, eggs, and salt in a mixer on low speed for 2-3 minutes. Knead the dough by hand until it comes together (about 6 minutes). Finish kneading in the mixer for another 2-3 minutes until the dough is smooth and no dry flour remains. 2 Let the dough rest: Place the dough in a mixing bowl, cover with plastic wrap, and let it rest for 20 minutes. (If the room is cold, let it rest longer.) 2 Let the dough rest: Place the dough in a mixing bowl, cover with plastic wrap, and let it rest for 20 minutes. (If the room is cold, let it rest longer.) 3 Roll out the dough: Shape the dough into a rectangle. Dust with flour (bread flour or cornstarch works well to prevent sticking). Use a rolling pin to roll the dough to your desired thickness (about 1.2 mm). 3 Roll out the dough: Shape the dough into a rectangle. Dust with flour (bread flour or cornstarch works well to prevent sticking). Use a rolling pin to roll the dough to your desired thickness (about 1.2 mm). 4 Cut the noodles: Lightly dust both sides of the rolled dough with flour. Fold the dough in half twice, then cut into noodles of your preferred width. Dust the cut noodles with flour and gently separate them. 4 Cut the noodles: Lightly dust both sides of the rolled dough with flour. Fold the dough in half twice, then cut into noodles of your preferred width. Dust the cut noodles with flour and gently separate them. 5 Sauté aromatics: Heat a pan with a little oil and sauté the garlic until fragrant. Add the ground pork and cook until about 80-90% done. 5 Sauté aromatics: Heat a pan with a little oil and sauté the garlic until fragrant. Add the ground pork and cook until about 80-90% done. 6 Make the sauce: Add the doubanjiang and red miso, stirring to combine. Then add the sesame paste and chili oil. 6 Make the sauce: Add the doubanjiang and red miso, stirring to combine. Then add the sesame paste and chili oil. 7 Simmer: Add the onion and stir-fry. Pour in enough water to cover all the ingredients. Cover and simmer until boiling. Before serving, add the chopped scallions or scallion strips for color. You can also sprinkle with toasted white sesame seeds and drizzle with sesame chili oil for extra flavor. 7 Simmer: Add the onion and stir-fry. Pour in enough water to cover all the ingredients. Cover and simmer until boiling. Before serving, add the chopped scallions or scallion strips for color. You can also sprinkle with toasted white sesame seeds and drizzle with sesame chili oil for extra flavor. 8 Tips: 1. Hand-rolled noodles have a chewier texture. 2. The flour-to-liquid ratio for egg noodles is about 2:1 or 2:0.9. In this recipe, all the liquid comes from the eggs (about 50g per egg), making the noodles chewier but harder to knead and roll. 3. Adding salt to the dough increases gluten strength (use about 1-3%), but too much can make the dough break. 4. The aroma and numbing flavor of Sichuan pepper are key to dan dan noodles. 5. For a more authentic touch, add some baby bok choy or Shanghai bok choy and a soft-boiled egg to the bowl, and garnish with fresh scallion strips and chili threads. 8 Tips: 1. Hand-rolled noodles have a chewier texture. 2. The flour-to-liquid ratio for egg noodles is about 2:1 or 2:0.9. In this recipe, all the liquid comes from the eggs (about 50g per egg), making the noodles chewier but harder to knead and roll. 3. Adding salt to the dough increases gluten strength (use about 1-3%), but too much can make the dough break. 4. The aroma and numbing flavor of Sichuan pepper are key to dan dan noodles. 5. For a more authentic touch, add some baby bok choy or Shanghai bok choy and a soft-boiled egg to the bowl, and garnish with fresh scallion strips and chili threads. 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