Serves 2-3 people
4 oz. dry Dandan noodles
1 lb. Impossible beef
2-3 Tbsp. chili oil, plus more for the noodles
Splash black vinegar
Fried Shallots (optional)
2 Tbsp of a neutral flavored such as canola or grapeseed oil
Homemade chili oil (optional)
1 cup of a neutral flavored such as canola or grapeseed oil
5 whole star anise
1 cinnamon stick
1 Tbsp. coriander
6 black cardamom pods
1 Tbsp. Paprika
1 Tbsp. chipotle peppers
1 tsp. cayenne peppers
1 Tbsp. Sichuan pepper for spicy, numbing sensation
If making your own chili oil: Heat one cup of oil until it’s between 300 to 400 degrees. Remove the oil from the heat and add the spices. Cool and strain through a coffee strainer until the oil is clear.
If making your own fried shallots: Place the shallots in canola oil and cook over medium-low heat, stirring often with a fork to separate the rings. Cook until the shallots are golden brown, about 20–25 minutes. Drain the shallots then transfer them to paper towels. Season with salt and let cool. Set aside.
Cook the Impossible meat in chili oil (approximately 2-3 Tbsp. per pound), breaking it up as it cooks so it resembles ground meat. When done, set aside.
Bring a pot of water to a boil and add the fresh Dandan noodles. Cook for 2–3 minutes. While the water is coming to a boil, heat the chili oil in a pan. Drain the noodles and place them in the hot chili oil. Toss to combine.
Transfer the noodles to 2–3 bowls, add a splash of black vinegar and top them with a handful each of fried shallots, scallion, cilantro and peanuts.
This article was published in the November/December 2022 print edition of Katonah Connect.
Gia Miller is an award-winning journalist and the editor in chief/co-publisher of Katonah Connect. She says she’s living the dream she never knew she had. Gia enjoys telling people’s stories, laughing at her crazy dog and a good podcast. She thanks multiple alarms, fermented grapes and her husband for helping her get through each day. Her love languages are food and humor.