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| Spicy Sichuan Noodles (Dan Dan Mian) Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 4
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Ingredients
1/2 lb ground pork
1 tablespoon dark soy sauce
1 teaspoon salt
1 cup peanut oil
3/4 lb chinese thin egg noodles (fresh or; dry)
3 tablespoon finely chopped garlic
2 tablespoon finely chopped ginger
5 tablespoon finely chopped scallions
2 tablespoon sesame paste =or=- peanut butter
2 tablespoon dark soy sauce
2 tablespoon chili oil
2 teaspoon salt
1 cup chicken stock
1 tablespoon sichuan peppercorns (roasted and gr; ound)
Cooking 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.
pasta,oriental
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