Spicy Sichuan Noodles (dan Dan Mian) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground pork,
1 tbsp: Dark soy sauce,
1 tsp: Salt,
1 cup: Peanut oil,
3/4 lbs: Chinese thin egg noodles, fresh or dry
3 tbsp: Finely chopped garlic,
2 tbsp: Finely chopped ginger,
5 tbsp: Finely chopped scallions,
2 tbsp: Sesame paste =OR=- peanut butter,
2 tbsp: Dark soy sauce,
2 tbsp: Chili oil,
2 tsp: Salt,
1 cup: Chicken stock,
1 tbsp: Sichuan peppercorns, roasted and ground
Directions:
COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well.
Heat a wok or saute 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.
Source from luhu.jp
Heat a wok or saute 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.
Source from luhu.jp