Noodles are fast food at its best: easy and delicious.
In addition to chic sauce, noodles include vegetables and mushrooms. Roni Lehti
Chinese Dandan noodles cannot be missed. They are addictively good. They are easily craved and do not take much time to make.
The noodles are also related to Iltalehti’s Everyday Luxury food series, which has been made for almost ten years.
Chef of Pippuri.fi Risto Mikkola may explain what it is about.
In 2016, the Readme publishing house published a cookbook of the recipes on Iltalehti’s website. Since the recipes were of interest to Iltalehti readers, it was to be expected that they would also be of interest to cookbook buyers.
It is advisable to prepare a larger quantity of chili sauce at a time. It is well preserved and is suitable as a companion for meat or fried fish, for example. Roni Lehti
– The publisher sent the book to the international cookbook competition, and our book made it to the final competition of its own series. The series had the most participants around the world, Mikkola recalls.
Admission to the finals was such a great thing for the team that they decided to go to Yantai, China for the awards ceremony. The victory came from there.
The millionaire city of Yantai had an international spirit at the time of the Gourmand Awards.
– The atmosphere was warm and tight, Mikkola says.
In addition to the gala itself, the trio explored Chinese cities and food. There they also ate Dandan noodles. The name dates back to a time when noodles were sold to celestial travelers on foot. Dandan means a rod carried on the shoulder by merchants selling on the street.
This time, only vegetables are mixed into the noodles, but traditionally there has been minced pork among them. Beef, chicken pieces or tofu are also suitable with noodles.
– Any protein works with this, Mikkola says.
The selection of noodles is wide, so there are many ways to make them as well. Mikkola recommends us to read the cooking instructions on the side of the package.
Slightly thicker noodles should be preferred in this recipe.
Dandan noodles get their name from the tango carried on the shoulder of merchants who once sold on the street. Roni Lehti
Cooked bok choy
2 bok choyta
salt
1. Cut the small pok choyt lengthwise into two parts and the larger ones into four parts. Put a liter of water in a saucepan, bring the bok choyt to a boil and cook for a minute.
2. Remove from pan and season with salt, put in serving.
Pickled carrot
1 carrot
1/3 dl of vinegar
2/3 dl sugar
1 dl of water
salt
1. Put vinegar, sugar and water in a saucepan, bring to a boil.
2. Cut the carrots into 1 mm thick strips. Pour the vinegar broth over the carrot strips, season in the swamp and marinate overnight. Put in a serving.
Fried mushrooms
100 g of shiitake mushrooms
oil
salt
pepper
1. Cut the shiitake mushrooms into thin slices and fry lightly in oil, season with salt and pepper. Put in a serving.
Chili sauce
12 cloves of garlic, chopped
8 tablespoons chili flakes
4 tablespoons sesame seeds
8 tablespoons sichuan pepper, chopped
3 dl rapeseed oil
1 dl soy sauce
8 tablespoons cane sugar
8 tablespoons peanut butter
8 tablespoons dark vinegar
1. Mix all ingredients together, pour into pan and cook on low heat for 5 minutes.
2. Cool, put in a jar and store in the refrigerator.
Make noodle bowls
800 g of cooked noodles
8 tablespoons chili sauce
1 dl noodles in boiling water
4 tablespoons marinated carrots
4 tablespoons fried shiitake mushrooms
4 cooked bok choyta
2 tablespoons salted nuts, crushed
2 tablespoons spring onions, chopped
1. Heat the noodles and chili sauce in a pan, add the noodles and heat them.
2. Divide the seasoned noodles into four bowls, add carrots, mushrooms, pok choy to each bowl. Garnish with salted peanut and spring onion.
Plan B Riesling 2020, Western Australia (€ 15.59)
With this Asian noodle bowl delicacy, the wine must be chosen carefully. This time, the chef relies on Australian know-how and pours a semi-dry and refined sour Plan B Riesling into a glass. Thanks to its residual sugar, this wine is a great partner with spicy and fiery Asian dishes.