We attempted this recipe on 10/30 and it went really poorly. The recipe wasn’t even edible. The goal is to cook recipes with timeline accurate ingredients, but this one went really bad. Any suggestions for me to save it for a future redemption?
**Ingredients**
**”Chili Oil”**
* 2 tablespoons Sichuan peppercorns * 1 cinnamon stick * 1 cup of oil
**Ground Pork**
* 1 teaspoons oil * 8 oz. ground pork (225g) * 2 tbsp sweet bean sauce * 2 teaspoons Rice Vinegar * 1 teaspoon dark soy sauce * 3 cups shredded Bok Choy
**Sauce**
* 2 tablespoons sesame paste tahini * 3 tablespoons soy sauce * 2 teaspoons sugar * 1/2 teaspoon Sichuan peppercorn powder * 1/2 cup of your prepared chili oil * 2 cloves garlic
**Noodles**
* 4 pieces of dried noodles * Chopped Green Onion
**Instructions**
1. Mix Sichuan Peppercorns, cinnamon stick and oil into sauce pan. Cook at medium heat for 6 minutes, then remove from heat – Set aside. 2. Begin cooking the ground pork. While in skillet, add oil, rice vinegar and soy sauce to meat. 3. Once lightly browned, add sweet bean sauce. 4. Stir until fully covered, add Bok Choy. Remove from heat once Bok Choy is wilted. 5. Cook noodles for 3 minutes, remove from water and set aside. Leave 1/4 cup of remaining water for sauce if-needed. 6. For the sauce, place the minced garlic, peppercorn powder and “Chili Oil” into a sauce pan. 7. Start to warm it, and add sugar and sesame paste (Tahini). As the mixture starts to bubble, remove from heat and toss noodles in it. 8. Serve noodles with meat on top, with the bok chop, and sliced green onions.
It doesn’t look that bad to me, except that there’s a boat-load of Sichuan peppercorns. The oil in the chili oil probably matters a lot too. Sweet bean sauce plus dark soy sauce is going to be really sweet, and the soy sauce could carmelize way before the pork is done.
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We attempted this recipe on 10/30 and it went really poorly. The recipe wasn’t even edible. The goal is to cook recipes with timeline accurate ingredients, but this one went really bad. Any suggestions for me to save it for a future redemption?
**Ingredients**
**”Chili Oil”**
* 2 tablespoons Sichuan peppercorns
* 1 cinnamon stick
* 1 cup of oil
**Ground Pork**
* 1 teaspoons oil
* 8 oz. ground pork (225g)
* 2 tbsp sweet bean sauce
* 2 teaspoons Rice Vinegar
* 1 teaspoon dark soy sauce
* 3 cups shredded Bok Choy
**Sauce**
* 2 tablespoons sesame paste tahini
* 3 tablespoons soy sauce
* 2 teaspoons sugar
* 1/2 teaspoon Sichuan peppercorn powder
* 1/2 cup of your prepared chili oil
* 2 cloves garlic
**Noodles**
* 4 pieces of dried noodles
* Chopped Green Onion
**Instructions**
1. Mix Sichuan Peppercorns, cinnamon stick and oil into sauce pan. Cook at medium heat for 6 minutes, then remove from heat – Set aside.
2. Begin cooking the ground pork. While in skillet, add oil, rice vinegar and soy sauce to meat.
3. Once lightly browned, add sweet bean sauce.
4. Stir until fully covered, add Bok Choy. Remove from heat once Bok Choy is wilted.
5. Cook noodles for 3 minutes, remove from water and set aside. Leave 1/4 cup of remaining water for sauce if-needed.
6. For the sauce, place the minced garlic, peppercorn powder and “Chili Oil” into a sauce pan.
7. Start to warm it, and add sugar and sesame paste (Tahini). As the mixture starts to bubble, remove from heat and toss noodles in it.
8. Serve noodles with meat on top, with the bok chop, and sliced green onions.
Link to blog post on it: https://dining-through-time.com/2022/10/30/history-can-be-unpalatable-formation-of-1000-c-e-dan-dan-noodles/
It doesn’t look that bad to me, except that there’s a boat-load of Sichuan peppercorns. The oil in the chili oil probably matters a lot too. Sweet bean sauce plus dark soy sauce is going to be really sweet, and the soy sauce could carmelize way before the pork is done.
What was so bad about it to you?