Pasta
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
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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.
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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.
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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.
Spicy Sichuan (dan dan) noodles