Dan Dan Noodles
Sichuan Spicy Noodles
Ingredients
- 10 oz 300 gr Minced Pork (or minced beef or chicken). For vegetarian version, use diced tofu or mushrooms
- 1 tbsp Chinese cooking rice wine
- 1 tbsp light soy sauce
- 1 tbsp vegetable oil
- 3 tbsp roasted peanuts or toasted sesame seeds
- 2 tbsp minced ginger
- 2 tspn chili flakes
- 3 tbsp minced preserved mustard green
Sauce
- 3 tbsp Chinese sesame paste
- 3 tbsp Water
- 4 cloves Garlic, minced
- 4 tbsp Light soy sauce
- 2 tbsp Black Rice Vinegar
- 1 tspn ground Sichuan peppercorn
- 3 tbsp Chinese chili oil
- 1/2 tspn Sugar
Garnish
- 14 oz 400 gr Wheat Noodles
- 2 cups green vegetables (bok choy, Chinese broccoli etc)
- 1/2 cup Minced green onions
Instructions
- Marinate the minced meat with the soy sauce and cooking wine. Stir to loosen the meat.
- Put the roasted peanuts in the toaster oven to crisp them. Crush when cool.
- Heat oil in a large frying pan, add the ginger, meat with the marinade and mustard green, chili flakes. Stir fry till dry and crisp.
- Meanwhile, make the sauce. In a bowl, mix the sesame paste and water till smooth. Add all the other sauce ingredients. Mix well. Scoop the sauce into 4 bowls.
- Boil water and blanch the noodles according to the package instructions, in the last 10 seconds, add the green vegetables to blanch. Drain the noodles, rinse under cold running water. Divide the noodles and vegetable into the 4 bowls with the sauce.
- Scoop the meat topping over the noodles, sprinkle the toasted peanuts (or sesame seeds) and minced green onion on top. Serve warm.