Spicy Szechwan Noodles (Dan Dan Mian)

Recipe Ingredients

1/2 lb	227g / 8oz	Ground pork
1 tablespoon	15ml	Dark soy sauce
1 teaspoon	5ml	Salt
1 cup	237ml	Peanut oil
3/4 lb	340g / 11oz	Chinese thin egg noodles - (fresh or dry)
3 tablespoons	45ml	Garlic - finely chopped
2 tablespoons	30ml	Ginger - finely chopped
5 tablespoons	75ml	Scallions - finely chopped
2 tablespoons	30ml	Sesame paste or peanut butter
2 tablespoons	30ml	Dark soy sauce
2 tablespoons	30ml	Chili oil
2 teaspoons	10ml	Salt
1 cup	237ml	Chicken stock
1 tablespoon	15ml	Sichuan peppercorns (roasted and ground)

Recipe Instructions

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:
Jeff Smith

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