Spicy Sichuan Noodles (Dan Dan Mian)
A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.
Ingredients
| ½ | pound |
ground pork
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
peanut oil
reserved from 1 cup oil for frying |
|
| ¾ | 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 |
tahini (sesame paste)
or, peanut butter |
* |
| 2 | tablespoons |
soy sauce, dark
|
|
| 2 | tablespoons |
hot chili pepper oil
|
* |
| 2 | teaspoons |
salt
|
|
| 1 | cup |
chicken broth
|
|
| 1 | tablespoon |
peppercorns
roasted and ground, szechuan |
Directions
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 1 cup 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.
Nutrition Facts
Serving Size 243g (8.6 oz)
