Magic Mince Dan Dan Noodles with Big Has

Order from Twisted London now!


    1. (For the Noodles) Put your flour and a pinch of salt in a bowl and slowly add your water stirring with a chopstick (you can do this with a spoon but let’s pay homage to the ancient flat strands of sauce carrying goodness)  your flour and water won’t come together straight away like a bread. It will look like quite dry strands of bed crumb. Tip your dry crumbly mixture onto a bench. You’re going to need to work this into a dough. It will happen. Once you’ve turned your dough out onto the bench stick on Wu-Tang - Triumph and listen to some real old school. I find that kneading should be done with 2 hands one stretching and one pushing. The hand closest to your stomach is pulling towards your body and the other hand pushing the dough away from you. This is helping to build the gluten and give us a nice uniform dough. By the time Raekwon’s verse starts you should have a smooth silky dough that’s come together. When the song is done so are you. Bring your dough into a ball, cover it with the bowl you started with and let it chill for 30mins. Once it’s chilled cut it into pizza with 6 slices. Flatten each pizza slice with your hand, brush both sides with oil and leave in the fridge for 2 hours. You can stack them up and the oil will make sure they won’t stick. Right, forget about those. Let’s move onto dressing and cooking our meat. 
    2. (For the Mince) Heat your frying pan until it’s smoking, add a little splash of veg oil and let the oil come up to heat. Magic mince in first, it has to sizzle as it hits the pan. Fry your mince off for 3-4 minutes, then add the minced garlic, ginger, and 4 cut spring onions. Fry these off for about 3-4 mins, we don’t want colour on these. Once your kitchen starts to perfume with garlic and ginger add your rice wine and soy. Cook the liquid off completely and turn off the heat. 
    3. (For the Dan Dan Sauce) In no particular order still all of this stuff in a bowl and mix. Thank me later.
    4. (Pulling the Noodles)Take one of your flattened oily dough balls. Roll it into a rectangular shape working vertically. Roll it to about 6 inches long, press a chopstick vertically in the middle of said rectangle. pick it up giving it a little bounce to get gravity to help us out a little. Hold both ends in either hand pinched between your thumb and index finger. Now listen you’re not playing the accordion, we want to be gentle. While the dough is still 6 inches long and tight we need to bounce it off the worktop rapid to help it loosen. The more you stretch it the less you have to bounce it. Pull until you’ve stretched it to about a metre long. The indentation you’ve made with the chopstick is now where we are going to pull our noodles apart to make 2 pieces which is half a portion worth. ONCE YOU’VE PULLED THEM THEY NEED TO GO STRAIGHT INTO BOILING WATER. Cook the noodles for about 3 minutes like you’re cooking pasta.
    5. (Assembly) Take your favourite bowl, add a heaped tablespoon of sauce to the bottom. Add your sliced cucumbers, a handful of coriander, juice of a lime and a tablespoon of sesame seeds. Put half of your cooked mince on top. Add your cooked noodles and a tablespoon of the cooking water. Mix all your ingredients, make sure you’re scraping all the good stuff off the bottom of the bowl.


Enjoy! Big Has x