A few years ago, Lao Gan Ma spicy chili crisp came into my life and it has been a dream addition my condiment collection ever since. It elevates any dish and a little goes a long way. My favorite is dipping dumplings into it. This divine umami laden sauce is the perfect concoction of Sichuan chili pepper, crispy caramelized onion, garlic, soybeans and spices. There are a number of variations in the Lao Gan Ma range, but this one is by far the best in my opinion. There are some fresh ramen noodles that needed to be used before the sell by date in my refrigerator. So today I decided to do my take on Dan Dan Noodles with ramen noodles and turkey mince.
Historically the dish was borne from humble beginnings. The name refers to a type of carrying pole (dan dan or tan tan) that was used by walking street vendors who sold the dish. The pole was balanced on the street vendors shoulders, with two baskets on each side. One with the noodles and the other with the sauce. This was a more efficient way to sell the noodles compared to the heavier noodle soup variety.
Serves – 2
- 2 portions ramen noodles (or noodle of choice)
- ½ Lb Turkey mince
- 2 minced garlic
- 1/2 onion (diced)
- 1 tbsp Hoisin Sauce
- 1 tbsp Light Soy Sauce
- 1 tbsp Shaoxing Wine
- 1/2 tsp Five Spice
- 2 tbsp La Gao Ma chilli crisp (or to taste)
- Sesame oil to drizzle
- Sesame seeds to garnish
- Green Onion
- Heat some oil in a large pan. Then add in garlic and onion cook halfway translucent.
- Mix in the Turkey mince.
- Add hoisin sauce, Shaoxing wine, 5 spice and La Ga Ma chili crisp (15 mins or until fully cooked through).
- While you are waiting cook and drain your noodles.
- Put noodles in a large bowl and add cooked turkey on top.
- Garnish with green onions, sprinkle some sesame seeds on top and a small drizzle of sesame oil (optional)