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Dandan noodles (raw onion dandan noodles)｜Makana Challenge!

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A challenge to sprinkle!

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Ingredients

water : 900cc
(A) Chinese soup base : 大さじ1
(A) Sugar : 大さじ1と1/2
(A) Soy sauce : 大さじ3
酢 : 少々
練りごま : 大さじ4
豆板醤 : 小さじ2
生姜 : 2 sheets
ニンニク : 1/2 piece
合い挽き肉 : 120g
白ごま : 適量
玉ねぎ : 1/2個
小松菜 : 1 bundle
ラー油 : 適量
中華麺 : 1玉
サラダ油 : 大さじ2

Time required

20minutes

Procedure

1) cut material 01:24
Coarsely chop the onion.
Cut off the base of the komatsuna and cut it into 6 pieces.
Peel the garlic clove and mince it.
Chop the ginger with the skin on.
2) stir fry 04:45
Heat a frying pan, add salad oil, ginger, garlic, and doubanjiang and stir-fry.
Add minced meat and fry.
When the fire goes through, add the sesame paste and stir-fry over low heat.
3) simmer 06:40
Add water little by little while mixing 2.
Add (A) and bring to a boil.
Remove the scum and add vinegar.
4) 仕上げる 10:00
Place 3 boiled Chinese noodles in a bowl.
Finished with onions, Japanese mustard spinach, all-purpose green onions, and chili oil.

Point

・Use pre-boiled Japanese mustard spinach. You can use your favorite vegetables such as bok choy.
・It is good to chop the onion into small pieces so that the texture remains.
・Crush the minced meat from step 2 with the back of the ladle while frying to make it easier to loosen.
・After removing the scum in step 3, taste and adjust the taste.
・If you don't like spicy food, reduce the bean sauce to 1 tsp.