Spicy Sichuan (dan dan) noodles
A traditional Chinese noodle favourite that combines sweet, salty and spicy flavours for a power-house of a meal.
Ingredients
- 225g/8oz pork mince
- 1 tbsp soy sauce
- 1 tsp salt
- 225ml/8fl oz groundnut or vegetable oil
- 3 tbsp finely chopped garlic
- 2 tbsp finely chopped root ginger
- 5 tbsp finely chopped spring onions
- 2 tbsp sesame paste, tahini or peanut butter
- 2 tbsp soy sauce
- 2 tbsp chilli oil
- 225ml/8fl oz chicken stock
- 350g/12oz fresh Chinese thin egg noodles (or dry Chinese thin egg noodles)
- 1 tbsp Sichuan peppercorns, roasted and ground
- 1 red hot chilli, seeds removed, finely chopped, for garnish (optional)
- roughly chopped coriander
Method
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 (Caution: hot oil can be dangerous. Do not leave unattended). When the pork is crispy and dry, after about 5-6 minutes, remove it with a slotted spoon and drain on a plate lined with kitchen paper. Carefully strain and reserve the oil. You can also roast the pork mince in the oven at 200C/180C Fan/Gas 6 for 20 minutes or until browned, if preferred.
Pour two tablespoons of the pork oil back in the wok over a medium-high heat. Stir-fry the garlic, ginger and spring onions for 30 seconds. Add the sesame paste (tahini or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes.
Cook the noodles in a large pan of salted boiling water for 2 minutes if they are fresh, or 5 minutes if they are dried. Drain the noodles well in a colander. Divide the noodles into individual bowls. Ladle over the sauce, garnish with the fried pork, Sichuan peppercorns, chopped chilli (if using) and coriander, and serve at once.