The dan dan noodles are my favorite. However, I didn’t like the consistence of the fresh udon noodles. As suggested, I will use other Chinese noodles and a little more chili oil next time.
The last time I tried cooking dan dan noodles, I used a recipe from an Asian cook book. However, I didn’t follow what it says as it recommended the use of a whole cup of tahini. It was not eatable! What an effect a little typing error can have :-)
Cook fresh udon noodles for 3 minutes in hot water. Meanwhile preheat a wok, add some oil and stir fry the ground pork. Add ginger, chicken stock, tahini, vinegar, soy sauce and sugar and cook it for 5 minutes or until you have a creamy sauce. Taste with salt, pepper, chili oil, sichuan pepper and sesame oil. Add ground pork over the udon noodles and garnish with chopped spring onion, peanuts and choppe chili.
The teriyaki chicken was good. It matters how long you marinate the chicken The longer, the better. I didn’t have much time, and you can taste this. But this recipe is also quick and easy, and if you don’t want to cook after a long day, it’s a good choice (but only if you marinate the chicken the day before :-)
Marinate the chicken breast with teriyaki sauce up to 24 hours. Afterwards preheat a non sticking skillet pan, add some oil and roast the chicken breast.
Cook noodles by package introductions. In the meantime preheat sesame oil in a wok, add sesame seeds and roast them (if they are not already roasted). Add soba noodles and stir everything together. Taste with salt and pepper and add chopped parsley.