DAN DAN NOODLES
Dan Dan Noodles are quite possibly in my top 5 noodle dishes - this is my crack at the classic Dan Dan Noodles (topped with some of my homemade chili sauce of course!)
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CHILI OIL
1L Rice Bran Oil
1 cinnamon stick
2 tsp fennel seeds
4 star anise
4 bay leaf
150g dried chili flakes
150g crispy fried shallot
50g peanuts
2 tbs sesame seeds
1 tbs sea salt
1. Heat oil in small saucepan over high heat. Add cinnamon, fennel, star anise and bay leaves to oil. Cook until spices are aromatic and the bay leaf changes colour slightly to a more deen browny green.
2. While oil is flavouring, mix together the chili, shallot, peanuts, sesame and salt in a large heat proof bowl. Mix well so everything is combined.
3. Once oil is to temperature (approx 180-200C) pour over chili mix through a wire strainer to catch all the large spices (be very very careful here!!!).
4. Mix really really well to combine and then allow to cool completely (this could take a few hours) and then spoon into your jars and enjoy!
ASIAN STYLE BEEF NACHOS
RECIPE DEVELOPED FOR KIKKOMAN
Serves: 4
Prep time: 10 minutes
Cooking time: 15 minutes
Ingredients
2 teaspoons rice bran oil
500g beef mince
2 cloves garlic, minced
2cm ginger, minced
Pinch dried chilli flakes
⅓ cup Kikkoman Teriyaki Marinade
1 x 200g packet plain corn chips
2 cups (440g) shredded Cheddar cheese
1 small carrot, shredded
1 cup coriander, leaves picked and roughly chopped
1 small Lebanese cucumber, finely sliced
1 long red chilli, finely sliced
6 spring onions, finely sliced
Chilli Soy Guacamole
1 large avocado
¼ cup full-fat yoghurt
2 teaspoons Kikkoman Soy Sauce
2 teaspoons sesame oil
Pinch dried chilli flakes
Method
1. Heat the oil in a large frying pan over medium-heat high. Add in the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, until nicely browned and cooked through. Add in the garlic, ginger and chilli flakes and stir through for 1 minute, or until fragrant. Add the Kikkoman Teriyaki Marinade and stir through until well coated. Remove from the heat.
2. Preheat the oven grill to high. Spread the corn chips across a large baking tray (or two smaller baking trays). Spoon over the soy beef mince and sprinkle over the cheese. Place under the grill for 5 minutes until cheese is melted and corn chips are golden.
3. While the nachos are under the grill, make the Chilli Soy Guacamole. Add the avocado to a bowl and mash with the back of a fork. Add the remaining ingredients and mix together until well combined and creamy.
4. Remove nachos from the grill. Top with the shredded carrot, coriander, cucumber, chilli and spring onions. Dollop over the Chilli Soy Guacamole to serve.
Tips / Notes:
If you’d like your Chilli Soy Guacamole a little thinner for a drizzle consistency, add 1-2 tablespoons of water and whisk through.
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Featured
SOY POACHED CHICKEN
RECIPE DEVELOPED FOR KIKKOMAN
Serves: 6
Prep time: 5 minutes
Cooking time: 45 minutes
Ingredients
1 whole free-range chicken (about 1.4kg), at room temperature
2 teaspoons rice bran oil
3cm ginger, finely sliced
3 cloves garlic, finely sliced
3 spring onions, chopped into 4cm pieces
4 star anise
3 cinnamon sticks
1 ½ cups (375ml) shaoxing wine
1 bottle (250ml) Kikkoman’s Soy Sauce
⅓ cup white sugar
2 teaspoons salt
4-6 cups of chicken stock (depending how much you need to cover your chicken)
To serve:
Steamed Asian greens (like bok choy, pak choy, gai lan)
Cooked white rice
1 long red chilli, finely sliced
Radish pickles
Method
1. Heat the oil in a 4 litre saucepan, which is only just big enough to hold the chicken. Add in the rice bran oil, garlic, ginger, star anise and cinnamon sticks. Cook, tossing for 2-3 minutes until the garlic and ginger are golden and fragrant. Add in the spring onion, shaoxing wine, chicken stock, white sugar, salt, and the Kikkoman Soy Sauce. Bring to the boil, then reduce to a simmer for 20 minutes.
2. Add the chicken to the stock, breast side up and bring to the boil again and cook for 20 minutes. Remove from the stove top, place on the lid, and allow the chicken finish cooking and cool slightly in the stock for 1 hr.
3. Remove the chicken from the stock and slice into pieces. Strain the stock, discarding the solids, and drizzle over the chicken. Serve alongside steamed Asian greens, rice, chilli slices and pickles.
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MORE CHICKEN RECIPES HERE
Featured
MAPLE GLAZED SALMON & GREENS
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1 tbs maple syrup
1 tbs wholegrain mustard
1 tbs tamari sauce
400g piece skinless salmon, pin-boned
½ tsp each black & white sesame seeds, mixed, plus extra to serve
1 bunch asparagus, trimmed
1 bunch broccolini, trimmed, thicker stems cut in half lengthways
2 tbs avocado oil (or extra virgin olive oil)
Juice of ½ lemon, remaining cut into wedges, to serve
1½ cups coriander & mint leaves
Mixed salad leaves & sauerkraut (optional), to serve
PUTTING IT ALL TOGETHER:
Combine maple syrup, half the mustard and half the tamari sauce in a wide shallow bowl. Add salmon and turn to coat. Set aside to marinate for 15 minutes.
Preheat oven grill to high. Place salmon on a lightly greased baking tray and scatter with half the sesame seeds. Place asparagus, broccolini, ½ tbs oil and remaining sesame seeds in a bowl, season and toss to coat. Place on tray around salmon and grill for 6-8 minutes on highest shelf, turning vegetables once, until fish is lightly glazed and medium rare and vegetables are just tender. Set aside to rest for 5 minutes, then roughly flake salmon.
To make a dressing, shake remaining mustard, tamari and oil with the lemon juice in a small screw-top jar and season.
Place the coriander, mint, salad leaves, broccolini, asparagus and herbs on a serving platter, top with salmon and drizzle with dressing. Serve with sauerkraut (if using).
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
HERE FISHY FISHY FISHY….
SPICED PORK TACOS W/ PINEAPPLE SALSA
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
2 sweetcorn cobs, husk and silk removed
¼ red cabbage, thinly sliced
Juice of 1 lime, plus wedges to serve
1 tsp ground cumin
1 tsp Mexican chilli powder
1 tsp dried oregano
1/2 cup (80ml) olive oil
2 pork fillets (about 800g), trimmed
1 small pineapple, skin removed, cored, cut into 12 long wedges
12 tortillas, warmed
1 cup coriander leaves
TO SERVE
Sour cream
Pickled jalapeños
Hot sauce
PUTTING IT ALL TOGETHER:
Blanch the corn for 5 minutes in a large saucepan of boiling salted water, then drain.
Combine cabbage and lime juice in a bowl with 1 tsp salt flakes. Set aside.
Heat the barbecue or grill pan to high. Combine spices, oregano, ½ tsp salt flakes and 2 tbs oil in a dish, add pork fillets and turn to coat well. Grill, turning regularly, for 8 minutes or until cooked through. Transfer to a plate, loosely cover with foil and set aside to rest.
Meanwhile, lightly brush corn and pineapple with 1 tbs oil. Grill pineapple for 5 minutes, turning halfway, until charred. Grill corn, turning regularly, for 8 minutes or until lightly charred all over. Cool briefly, then slice off kernels with a sharp knife.
Slice the pork. Spread tortillas with sour cream, top with cabbage, pork, pineapple, corn, jalapeños and coriander and serve with lime wedges and hot sauce.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MORE MEXICAN FLAVOURS
CHICKEN AND APRICOT TAGINE
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
5 green cardamom pods, bruised
1 tbs ground coriander
1 tbs cumin
2 tsp ginger
2 tsp ground cinnamon
6 chicken thigh cutlets, skin on
2 tbs olive oil, plus extra for drizzling
½ cup (115g) dried apricots, halved
Juice of 2 lemons
Pared zest of 1 lemon
1½ cups Israeli couscous
2 red onions, finely chopped
3 carrots, diced
½ cup (60g) pitted green olives
2 tomatoes, chopped
1 cup (250ml) chicken stock
TO SERVE
Coriander leaves
Chopped toasted almonds
Harissa
PUTTING IT ALL TOGETHER:
Mix all the spices in a bowl with 2 tsp salt flakes and 1 tsp ground black pepper. Place chicken in a bowl with 1 tbs oil and add half the spice mix, tossing to coat.
Bring apricots and lemon juice to the boil in a small saucepan, then set aside.
Bring a large saucepan of salted water to the boil and cook couscous according to packet instructions. Drain and cool under cold running water. Drizzle with a little extra oil and stir to coat. Set aside.
Heat remaining 1 tbs oil in a wide saucepan over medium-high heat and cook chicken in batches, turning once, for 8-10 minutes until well browned. Transfer to a plate. Add onion and carrot to same pan and cook over medium heat, stirring, for 5 minutes until softened. Add reserved spices and cook for 2 minutes or until fragrant. Add olives, tomato and apricot and lemon mixture and nestle chicken among the mix. Increase heat to medium, add stock, bring to a simmer, cover and cook for 20-30 minutes until chicken is cooked through. Rest for 10 minutes.
Add cooked couscous and stir to combine. Scatter with lemon zest, coriander and almonds. Serve with harissa.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
MORE EPIC CHICKEN DINNERS
SPEEDY CHICKEN & COCONUT NOODLE BROTH
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
1 tbs coconut oil
¼ cup (60ml) yellow curry paste
400ml can coconut milk
4 cups (1 litre) chicken stock
2 small (about 400g) chicken breasts
150g snow peas, halved diagonally
¼ cup (55g) brown sugar
¼ cup (60ml) fish sauce
Juice of 1 lime
1 packet dried rice noodles, cooked according to packet instructions
TO SERVE
Thai basil
Coriander
Chopped roasted peanuts
Crisp shallots
Thinly sliced green chilli
PUTTING IT ALL TOGETHER:
Heat oil in a saucepan over medium heat, add curry paste and stir for 2 minutes until aromatic. Add coconut milk and stock, bring to a simmer and cook for 2 minutes. Add chicken and cover surface directly with a round of baking paper and simmer for 5 minutes, then remove from heat and stand for 10 minutes. Remove chicken from saucepan and cool briefly, then slice.
Bring stock to a simmer and blanch snow peas for 1 minute, then set aside. Stir in sugar, fish sauce and lime juice, and check seasoning. Return chicken to pan to warm through. Divide noodles among serving bowls and spoon in soup and chicken. Top with snow peas, herbs, peanuts, crisp shallots and chilli.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SATAY PORK NOODLES
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
375g fresh wheat noodles
2 tsp sesame oil
1½ cups (375ml) chicken stock
1/3 cup (80ml) soy sauce
¼ cup Chinese black vinegar (or cider vinegar)
2 tbs crunchy peanut butter
1 tsp sambal oelek (optional)
2 tbs peanut oil
1 tbs finely grated ginger
3 garlic cloves, crushed
700g pork mince1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground
2 tbs hoisin sauce
2 tbs Chinese rice wine (Shaoxing)
Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve
PUTTING IT ALL TOGETHER:
1. Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.
2. Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Sichuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes. Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.
