Spicy Sichuan Noodles (Dan Dan Mian)

25 minutes Prep: 5 minutes Cook: 15 minutes

1017 calories per serving view nutrition facts

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1/2	pound	ground pork
1	tablespoon	soy sauce, dark
1	teaspoon	salt
1	cup	peanut oil
3/4	pound	egg noodles	thin, fresh or dry
3	tablespoons	garlic	finely chopped
2	tablespoons	ginger	finely chopped
5	tablespoons	scallions, spring or green onions	finely chopped
2	tablespoons	sesame paste	or, peanut butter
2	tablespoons	soy sauce, dark
2	tablespoons	red chili oil
2	teaspoons	salt
1	cup	chicken broth
1	tablespoon	peppercorns	roasted and ground, szechuan

Combine the pork, soy sauce and salt in a small bowl and mix well.

Heat a wok or sauté pan until it is hot.

Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces.

When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels.

Pour off the oil, leaving 2 tablespoons in the wok.

Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds.

Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes.

Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried.

Drain the noodles well in a colander.

Divide them into individual bowls or put in large soup tureen.

Ladle on the sauce.

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Serving Size 290g

Amount per Serving

Calories 1017 62% of calories from fat