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Purple Sweet Potato Dan Dan Mian

Let's bring one of the most famous Sichuan street foods to your home! This delicious, savory Purple Sweet Potato Dan Dan Mian will leave you craving for more. These gorgeous freshly boiled noodles are served in a flavorful, spicy sauce topped with pork and peanut flakes! Have some fun and add a splash of color to your day with Suncore Foods® Purple Sweet Potato Supercolor Powder to achieve this lovely, dreamy purple hue! Home-made food is better than anything else. Try this tasty, savory recipe and add some fun and plant-based color to your day with our Supercolor Powder! Don't eat light, eat tastily!

Ingredients

Noodle (serves 4):
350g high gluten flour
165 ml water
1 tbsp oil
1/2 tsp Suncore Foods® Rose Salt
1 tbsp Suncore Foods® Purple Sweet Potato Supercolor Powder

Toppings:
300g of pork or tofu
2 tbsp of peanut/ vegetable oil
1 tbsp of Shaoxing wine
11/2 tbsp of light soy sauce
3/4 tsp of five-spiced powder
4 cloves of garlic, minced
2 tsp of grated ginger
A pinch of sugar
3 tbsp of Su Mi Ya Cai (preserved mustard leaves)

Sauce:
3 tbsp Chinese toasted sesame paste
11/2 tbsp soy sauce
1 tsp sugar
3 tbsp hot water from noodle
11/4 tbsp black rice vinegar
1 tsp ground Sichuan pepper (can be added last to adjust)
1/2 cup or more of chili oil

Garnishes:
11/2 cup cucumber (julienne)
1/2 cup of chopped scallions
1/4 cup crushed peanuts


Directions

1. Noodle — Mix and combine Sweet Potato powder with water, oil and salt.
Pour the mixture into the flour and knead at low medium speed for 10-12 minutes in a stand-up mixer/ 15 minutes by hand until the dough can form a ball. Let the dough rest for at least an hour at room temperature before shaping, or overnight in the fridge. If leaving in the fridge let it warm to room temperature before handling. Roll the dough using a pastry roller/ pasta maker to your desired thickness. I normally stop at #5 thickness, as the noodle will expand when cooked. Cook in boiling water until the noodle floats to the surface and add another 15 seconds, then rinse it with cold water to stop the cooking process.

2. Toppings — Mix the pork with Shaoxing wine, soy sauce, five-spice powder. In a wok/ pan with medium heat, add oil, brown the pork for a few minutes, then add garlic, ginger, sugar, and Ya Cai. Cook and chop pork into smaller chunks until they are nicely browned and slightly crispy. Turn off the heat and set it aside.

3. Sauce — Mix all the ingredients above, and adjust for taste preference.

4. Assembling — Pour about 2 tbsp of sesame sauce and your desired amount of chili oil into a bowl. Top it with the cooked noodles, and all the toppings and mix well. Enjoy!

 

 


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