Dan-Dan noodles with pineapple

Ingredients for 1 servings:

• 20 g leek(s), only the white part
• 2 medium-sized garlic cloves
• 10 g ginger root, fresh or frozen
• 40 g pineapple pieces (from the pineapple above)
• 1 pepper, red, long, medium hot
• ½ tsp chicken bouillon granules
• 2 tsp sugar, fine
• ½ tsp, sautéed Szechuan pepper, freshly ground
• 200 g water
• 6 g bouillon (mushroom bouillon granules)
• 40 g Chinese egg noodles, dried in bars
• 1 tsp tomato juice
• 1 tsp rice vinegar, dark, mild
• 1 tsp rice wine, dark, spicy-mild
• 1 tbsp pasta water
• 3 tbsp pineapple juice
• 2 tbsp sunflower oil for frying
• 1 tbsp sesame oil, dark, for drizzling
• n. B. flowers and leaves
• 1 pineapple, whole fruit with leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes

A festive way to serve and enjoy.

Prepare the pineapple: Rinse and brush the pineapple. Trim the leaves on one side so that the fruit lies horizontally on a plate. To do this, slightly level the surface. On the opposite side, cut a lid so that the cut surface is flush with the leaf stem (see image). Hollow out the lid and fruit using a ball cutter. Use the appropriate amount of pulp for the vegetables. Close the pineapple with the lid and set aside. Prepare the vegetables: Halve a leek leaf lengthwise and cut crosswise into thin strips. Peel and press the garlic cloves. Cut the washed and peeled ginger into thin slices across the grain and chop them finely. Cut the pineapple pieces from the hollowing process into small pieces. Keep one half for garnishing. Halve the chili peppers lengthwise, remove seeds and membranes, and cut the chili peppers crosswise into thin strands. The dry spice mix: Place the chicken bouillon granules, sugar, and Sichuan peppercorn in a small bowl and mix in the finely chopped vegetables. Cook the noodles: Dissolve the mushroom bouillon granules in boiling water and cook the noodles for 2 minutes until al dente. Strain the noodles and drain well. Reserve the appropriate amount of the noodle broth for the liquid seasoning. The liquid seasoning mix: Mix the ingredients in a small bowl and set aside. Add the sunflower oil to the wok and heat moderately. Add the chopped vegetables and seasonings and stir-fry for 1 minute. Mix in the noodles and stir-fry for 1 minute. Then mix in the liquid seasonings and cook until all the liquid is absorbed. To serve, drizzle with dark sesame oil. Place a light heap of dan-dan noodles into the pineapple. Garnish the noodles with the pineapple ball and cover with the lid. Garnish the dish with flowers and leaves, if desired, serve warm and enjoy. Enjoy!