Easiest Way to Prepare Favorite Healthy Dandan Noodles with Cellophane Noodles and Black Sesame

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, healthy dandan noodles with cellophane noodles and black sesame. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Healthy Dandan Noodles with Cellophane Noodles and Black Sesame is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Healthy Dandan Noodles with Cellophane Noodles and Black Sesame is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook healthy dandan noodles with cellophane noodles and black sesame using 15 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Healthy Dandan Noodles with Cellophane Noodles and Black Sesame:

1. Get 200 grams Ground pork
2. Take 70 grams Cellophane noodles
3. Take 1/2 Red bell pepper
4. Take 4 Chinese chives
5. Get 1/2 bag Bean sprouts
6. Take 1 clove Garlic
7. Make ready 1 knob Ginger
8. Make ready 3 tbsp Black sesame seeds
9. Prepare 1 tsp Doubanjiang
10. Get 1 tsp Tianmianjiang
11. Prepare 1 Sesame oil
12. Make ready 1 tbsp Soy sauce
13. Take 1 Ra-yu
14. Get 400 ml Chinese soup stock
15. Take 2 tsp Katakuriko

Instructions to make Healthy Dandan Noodles with Cellophane Noodles and Black Sesame:

1. Soak the cellophane noodles in hot water, drain and cut. Thinly slice the pepper, cut the chives into small pieces, and mince the ginger and garlic.
2. Heat sesame oil in a frying pan and sauté the ginger and garlic. Add the meat and continue cooking. Add the doubanjiang and tianmiangjiang.
3. Add the red bell pepper and continue cooking. Then add the Chinese soup stock and the soy sauce. When it begins to boil, add the bean sprouts and let it come to a boil again.
4. Pour in the katakuriko slurry and stir until the sauce thickens. Sprinkle with ground sesame seeds to finish and dribble in a bit of ra-yu.
5. Place the noodles in a bowl and pour the soup over top. Garnish with minced chives.
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