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.
Story Behind this Recipe
I tried many times before coming to this recipe, trying to recall the taste of dan dan noodles... We got a lot of hiyamugi noodles as a gift, and I thought it might be interesting to make them into a cold version of dan dan noodles. The result was delicious so I uploaded the recipe.
Use whatever vegetables you like. I recommend using bean sprouts and bok choy after blanching them and cooling them in cold water. Add some sesame seeds and ra-yu spicy chili sesame oil just before serving. Adjust the spiciness by adding more doubanjiang or ra-yu, and the saltiness by varying the amount of miso used.