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12 July, 2011

Dan-Dan Mien - Spicy Sichuan Noodles

Adapted from Ken Hom's A Taste of China

Serves 4 to 6 as part of a multi-course meal, or 2 to 4 as a single dish


8 oz (225 g) pork, minced
1 tablespoon dark soy sauce
1 teaspoon salt
6 oz peanut oil
3 tablespoons garlic, finely chopped 
2 tablespoons ginger, peeled and finely chopped
4 tablespoons onion, finely chopped
2 tablespoons peanut butter
2 tablespoons dark soy sauce
2 tablespoons chilli oil
1 teaspoon sesame oil
1 tablespoon Sichuan peppercorn, ground
2 teaspoons salt
8 ounces chicken stock
12 ounces dry thin) Chinese egg noodles
1 handful roasted peanuts, finedly chopped


Combine pork, soy sauce, and salt in a small bowl and mix well. Heat a wok or large skillet until hot. Add 4 ounces of the oil and stir-fry the pork, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.

Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.

Reheat the wok (add the remaining 2 ounces of oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute. Then add the peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.

Meanwhile, when the pot of water has come to boil, toss in noodles and cook for 2 minutes if they're fresh or 5 minutes if they're dry. 

Drain the noodles well. Divide into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.

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