Recipe of Any-night-of-the-week Healthy Dandan Noodles with Cellophane Noodles and Black Sesame

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, healthy dandan noodles with cellophane noodles and black sesame. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Healthy Dandan Noodles with Cellophane Noodles and Black Sesame is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Healthy Dandan Noodles with Cellophane Noodles and Black Sesame is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have healthy dandan noodles with cellophane noodles and black sesame using 15 ingredients and 8 steps. Here is how you can achieve it.

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

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