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Dandan noodles | Recipes transcribed by cooking researcher Ryuji's Buzz Recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Komatsuna : 50g
Chinese noodle : 120g
Minced pork : 80g
salt : Appropriate amount
pepper : Appropriate amount
Salad oil : 1 tsp
Doubanjiang : 1/2 tbsp
Tianmian sauce : 1/2 tbsp
(A) Water : 300㏄
(A) Somi Shantung : 2/3 teaspoon
(B) Sesame seeds : 2 tbsp and 1/2 tbsp
(B) Soy sauce : A little less than 1 tbsp
(B) Ajinomoto : 4 swings
(B) Vinegar : Half a teaspoon
(B) Chili oil : A little less than 1 tbsp
Japanese leek : 20g

Time required

30minutes

Procedure

1) Prepare 02:20
Finely chop the green onions.
Wash the Japanese mustard spinach and cut into 4 cm widths.
2) Make meat miso 03:18
Heat the frying pan over medium heat and grind the cooking oil.
Add minced pork, salt and pepper and fry until browned.
Add Doubanjiang and fry, add Tianmian sauce and fry on a plate.
3) Make soup 04:21
Put (A) in a one-handed pan, heat and boil.
4) Make soup sauce 04:42
Put (B) in a bowl, add chopped green onions, and mix the whole.
5) Boil Japanese mustard spinach and Chinese noodles 05:47
Boil water in a pan, add Chinese noodles and Japanese mustard spinach, and boil.
If it is boiled, I will give it to a colander.
6) Serve 06:11
Add the boiled soup to the bowl with the soup sauce and mix.
Add boiled Chinese noodles, top with meat miso, and add komatsuna.

Point

・ Komatsuna can be replaced with bok choy.
・ Minced pork is grilled to add aroma and make it delicious.
・ If you don't like spiciness, adjust the amount of chili oil. Sesame oil is used as a substitute for the reduced amount of chili oil.
・ Chinese noodles may be dried noodles, but raw noodles have a more shop-like finish.