Dan Dan-Style Beef Noodles with Tahini (Print-Friendly Version)
Ground beef, chili oil and sesame paste coat wheat noodles in this simplified adaptation. It is presented as a home variation rather than a claim of a traditional formula.
ADVERTISEMENT
in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile
House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 225 grams dried Chinese wheat noodles or spaghetti
02 - 30 milliliters soy sauce
03 - 10 milliliters rice vinegar
04 - 15 milliliters chili oil, plus extra for serving
05 - 30 milliliters chicken broth
06 - 30 grams tahini (sesame paste)
07 - 5 grams sugar
08 - 225 grams ground beef
09 - 15 milliliters sesame oil
10 - 2 cloves garlic, minced
11 - 15 grams ginger, grated
12 - 2 green onions (white and green parts separated), thinly sliced
13 - Chili oil, for drizzling
14 - Sliced green onions, for topping
15 - Additional tahini or crushed peanuts, for serving (optional)
# How to Make It:
01 - Whisk soy sauce, vinegar, chili oil, broth, tahini and sugar until smooth. Cook noodles according to the package, reserve a little water and drain.
02 - Heat sesame oil over moderate heat and brown beef in small crumbles, checking 160°F. Drain excess fat.
03 - Add garlic, ginger and scallion whites briefly. Stir in the sauce and warm gently, then toss with noodles. Loosen with reserved water by spoonfuls.
04 - Finish with scallion greens and optional toppings. Offer extra chili oil separately so each serving can be adjusted.
# Extra Suggestions:
01 - The listed tahini produces a different flavor from roasted Chinese sesame paste. Use the measured tahini consistently when following this version.
02 - Tahini can clump when dropped directly into hot beef. Whisking with the measured liquid distributes it before heating.