Recipe - Inferno Dan Dan Lo Mien 食譜- 地獄級擔擔撈麵
食譜：地獄級擔擔撈麵 （3至4人份量）
辣度： 🌶️🌶️🌶️🌶️🌶️
我哋呢個擔擔麵食譜冇湯，係一碗勁重口味嘅撈麵。
我哋保留咗擔擔麵最精髓嘅嘢：煎到香口嘅肉燥、加上芝麻香、醋嘅酸味，同埋四川花椒嗰種麻痺感。跟住最緊要，就係加咗我哋隻 勁正辣脆（牛油果油 - 辣到黐筋），唔係講笑，真係辣到黐筋㗎。
勁正辣脆（牛油果油 - 辣到黐筋）加咗印度鬼椒，係最辣版，專為食得好辣嘅人而設。呢隻辣後勁凌厲，但唔會死辣，因為有好多香料同鮮味，層次感豐富。
食落口會 feel 到個醬汁好杰身，啲蒜片又脆卜卜，跟住嗰種麻辣嘅感覺會喺個口度慢慢湧現，越食越㷫，越食越過癮。
新手千祈唔好亂試。但如果你係高階級別食辣人士，一定會食上癮。
材料：
- 白麵條／陽春麵 400克
- 勁正辣脆（牛油果油 - 辣到黐筋）7-8湯匙
- 鎮江醋 3湯匙
- 生抽 2湯匙
- 芝麻醬 2湯匙
- 免治豬肉 200克
- 阿洛酮糖 1 湯匙
- 蒜頭 4粒 (剁成蒜蓉)
- 紅／綠花椒 2湯匙 (用白鑊炒香，再磨成粉)
- 蔥花、芫荽 (唔鍾意可以唔落，用嚟裝飾)
- 花生碎 (唔鍾意可以唔落)
做法：
- 首先，開火燒熱隻鑊，唔使落油，倒啲免治豬肉落去，炒到啲豬肉變金黃色、有啲脆邊咁，跟住落埋蒜蓉再兜兩分鐘左右，搞掂就係肉燥。
- 跟返包裝上面嘅指示煮熟啲麵，然後撈起瀝乾水，擺埋一邊先。
- 另外搵個大碗，將芝麻醬、鎮江醋、生抽、阿洛酮糖，同埋4湯匙勁正辣脆（牛油果油 - 辣到黐筋）撈勻佢，做個「碗底」。
- 跟住將煮好、仲熱辣辣嘅麵放入去個碗度，同個醬汁瘋狂撈勻，撈到每條麵都痴到醬汁為止。
- 將啲麵分好落碗，上面鋪返啲炒好嘅肉燥，然後每碗再落1湯匙勁正辣脆（牛油果油 - 辣到黐筋）上去。
- 最後喺面頭灑啲花椒粉、蔥花、芫荽同花生碎。
- 食之前記得撈勻佢呀！
Inferno Dan Dan Lo Mien (serves 3-4)
Heat Level: 🌶️🌶️🌶️🌶️🌶️
This is Dan Dan Noodles, minus the soup, reimagined as a bold, intensely flavourful lo mein.
Lo mein is made with wheat noodles that are cooked, drained, and tossed straight into a sauce rather than served in broth. That means every strand gets coated in flavour, soaking it up until each bite is rich, glossy, and full-on.
Our version stays true to classic Dan Dan, savoury pork, nutty sesame, tangy black vinegar, and numbing Sichuan peppercorns, but we crank up the intensity with our Divine Chilli Crisps (Stupid Hot). This is our most extreme blend, made only for serious heat seekers. The burn is deep, lingering, and relentless, backed by aromatic spices and big umami.
Expect a thick, glossy sauce, an aggressive garlic crunch, and a mouth-tingling, slow-building heat that keeps climbing as you eat.
Not for beginners. Completely addictive if you can handle it.
Ingredients:
- 400g fresh wheat noodles
- 4 tablespoons Divine Chilli Crisps (Stupid Hot)
- 3 tablespoons Chinese black vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame paste (tahini)
- 200g minced pork
- 1 tablespoon Allulose
- 4 cloves garlic, minced
- 2 tablespoons red/green Sichuan peppercorns, toasted and ground
- Fresh scallions and cilantro for garnish (optional)
- Crushed peanuts (optional)
Instructions:
- In a wok, brown the minced pork with garlic until crispy. Add minced garlic and cook for 2 minutes.
- Cook noodles according to package directions. Drain and set aside.
- In serving bowls, combine sesame paste, black vinegar, soy sauce, allulose and 4 tablespoons of Divine Chilli Crisps (Stupid Hot).
- Add hot noodles to the bowls and toss with the sauce.
- Top generously with the pork mixture, then add 1 tablespoon of Divine Chilli Crisps (Stupid Hot) per bowl.
- Sprinkle with ground Sichuan peppercorns, scallions, cilantro, and crushed peanuts.
- Mix well before eating and prepare for the burn!