Simple Way to Prepare Super Quick Homemade Kimchi Soy Dan Dan Noodles

Hey everyone, it's Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Ultimate Kimchi Soy Dan Dan Noodles. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Kimchi Soy Dan Dan Noodles, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kimchi Soy Dan Dan Noodles delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kimchi Soy Dan Dan Noodles is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Kimchi Soy Dan Dan Noodles using 13 ingredients and 5 steps. Here is how you cook it.

I added some kimchi to the soy milk based Dan Dan noodles, and it made the soup creamy and rich.

The soy milk will separate if you boil it for too long. It also reacts to the acid from the kimchi, makes the soup very thick, so I usually add the kimchi at the end. Work fast from Step 4 to the end! Recipe by moritaya

Ingredients and spices that need to be Take to make Kimchi Soy Dan Dan Noodles:

1. 30 grams should be enough Ground pork
2. 1 dash Ginger
3. 1 clove Garlic
4. 10 cm Green onion or scallion
5. 100 ml Chicken stock
6. 150 ml Soy milk
7. 1 as much (to taste) Kimchi
8. 1 serving Chinese noodles (or somen noodles)
9. 1 Green onions or scallions
10. 1 tsp Doubanjiang
11. 1 tsp Oyster sauce
12. 1 tsp Soy sauce
13. 1 Ra-yu

Instructions to make Kimchi Soy Dan Dan Noodles

1. Heat the oil in a pot and sauté the ginger, garlic, and minced green onions until fragrant.
2. Boil the noodles in a separate pot.
3. Add the ground pork in the pot and sauté. Add the doubanjiang, oyster sauce, and soy sauce, and stir-fry.
4. Pour in the chicken stock. Once it comes to a boil, pour in the soy milk. Do not boil it too long as the soy milk will separate.
5. Add the kimchi and turn off the heat. Pour it over the cooked and drained noodles in a bowl. Sprinkle some green onions, drizzle on some ra-yu, and it is done.

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