Spicy Szechuan Noodles - {Dan Dan Mian}

Recipe Ingredients

1 lb	454g / 16oz	Ground pork
4 tablespoons	60ml	Soy sauce
1/2 cup	118ml	Peanut oil
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Finely-chopped ginger
2/3 cup	41g / 1.4oz	Finely-chopped green onions (scallions)
1 tablespoon	15ml	Chinese sesame paste
3 tablespoons	45ml	Chile oil
1 cup	237ml	Chicken stock
1 tablespoon	15ml	Dried Szechuan peppercorns - roasted and ground
		= (or 3 tbspns Szechuan chile paste)
3/4 lb	340g / 11oz	Chinese thin egg noodles
1 cup	237ml	Matchstick-cut radish - for garnish

Recipe Instructions

In a large saucepan heat 2 quarts of lightly salted water to a boil.

While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well. Add the oil to a wok or saute pan and heat over medium-high heat until very hot. Add the pork and stir-fry, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain.

Pour off most of the oil, leaving 2 tablespoons in the wok. Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds. Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, and chicken stock and simmer for 4 minutes.

When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.

Top with the matchstick radishes and serve immediately.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C18) - from the TV FOOD NETWORK

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