Well a good day to you! Two days ago, I attempted a bread made solely from ground instant noodles that came out horribly. This on the other hand came out very well. I can’t really give you a recipe to speak of since so much of it was improvised in the moment, but here’s a rough idea of what I did.
Mom’s Dry Noodle Dan Dan Noodle Bread Experiment
Here’s a quick video – from beginning to end!
- 1 4 pack Mom’s Dry Noodle Dan Dan Noodles
- 3tsp sugar
- active dry yeast
Cook and drain one pack of noodles. Add 2/3cup water to your bread machine (if you don’t have one, I don’t know how it would be done – but just go to a few thrift stores – you’ll find a bread machine for under $20). So where was I – yeah add in the water, sachets from 3 of the 4 packs in the bag, sugar then one cup flour, the noodles you cooked and drained (I used kitchen scissors to make it fold into the dough ball easier), another cup of flour, then your yeast on top – 1 1/4 tsp. I set my machine to BASIC and DARK CRUST. That’s it – didn’t need scraped at the beep and did just fine setting up.
A low-profile 1lb loaf came out pretty well!
A little hole where the paddle was . Crust had a nice crunch and cake was nice and moist.
Finished (click to enlarge). Topped with homemade chashu, fried egg, and scallions with a little Huy Fong Chili Garlic sauce on the side. Yeah – the bread came out quite nicely – had a good flavor to it – I was afraid the amount of Sichuan peppercorn oil would overwhelm, but just like the way it tastes when prepared with the noodle, the flavor is even tempered. This one was really good. I think it did a little better than the others because it wasn’t a fried noodle too. Anyways, happy with this one for sure!