A recipe for Spicy Sichuan Noodles (Dan Dan Mian). Follow the simple recipe instructions for Spicy Sichuan Noodles (Dan Dan Mian) shared by other home cooking experts.
Ingredients
1/2 lb. Ground pork1 Tbs. Dark soy sauce
1 Tsp. Salt
1 c. Peanut oil
3/4 lb. Chinese thin egg noodles -(fresh or dry)
3 Tbs. Finely chopped garlic
2 Tbs. Finely chopped ginger
5 Tbs. Finely chopped scallions
2 Tbs. Sesame paste -OR- peanut butter
2 Tbs. Dark soy sauce
2 Tbs. Chili oil
2 Tsp. Salt
1 c. Chicken stock
1 Tbs. Sichuan peppercorns -(roasted and ground)
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 Tbs. 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.
