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The ingredients needed to cook Cold Hiyamugi Dan Dan Noodles:
- Get 1 portion per serving Hiyamugi or somen noodles
- Prepare 1/2 tsp ☆ Grated garlic
- Get 1/2 tsp ☆ Grated ginger
- You need 1 tbsp ☆ Chicken soup stock granules
- Use 2 tsp ☆ Oyster sauce
- Prepare 2 tsp ☆ Doubanjiang
- Use 2 tbsp ☆ Miso
- You need 1 tbsp ☆ Sesame oil
- Take 1/2 stalk ☆ Green onions (finely chopped)
- You need 1 ☆ Ra-yu
- Prepare 2 1/2 cup ☆ Bottled water
- Take 2 tbsp ☆ Ground sesame seeds (white)
- Provide 200 grams Ground meat
- Provide 1/2 stalk Green onion (finely chopped)
- Take 1 tsp Doubanjiang
- Use 1 tsp Oyster sauce
- Take 1 dash Salt
- Prepare 1 tbsp Sesame oil
- Prepare 1/2 tsp Finely chopped garlic
- Get 1/2 tsp Finely chopped ginger
- You need 1 tbsp White sesame seeds
- Provide 1 as much (to taste) Daikon radish
- Provide 1 as much (to taste) Cucumber
Steps to make Cold Hiyamugi Dan Dan Noodles:
- Put 1 cup (200 ml) of water in a pan, and add all the ☆ ingredients except for the ground sesame seeds and green onion. Bring to a boil.
- Add the green onion and ground sesame seeds when it comes to a boil, and simmer briefly.
- Pour the contents of the pan from Step 2 and 2 cups (400 ml) of water in a bowl. Chill in the refrigerator until very cold.
- Heat some sesame oil in a frying pan and stir fry the garlic and ginger. When it starts to smell nice add the green onion, then the ground meat.
- When the meat is cooked, add the oyster sauce and doubanjiang. Stir and taste; if it needs more salt, add a little bit.
- Finely julienne the daikon radish and cucumber. Use additional vegetables of your choice. I recommend bean sprouts and bok coy.
- Cook the hiyamugi noodles following package instructions. Drain and rinse well in water to remove any stickiness as well as cool the noodles. Drain well.
- Put the hiyamugi noodles on a serving plate, pour the soup over it, then add the vegetables and meat. Top with some sesame seeds and drizzle on some ra-yu oil before eating.
- If you'd like the hot version of this dish, warm up the soup at Step 3, and add some ra-yu just before eating.
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