Spicy sichuan noodles (dan dan mian)

4 servings

Ingredients

Quantity Ingredient
½ pounds Ground pork
1 tablespoon Dark soy sauce
1 teaspoon Salt
1 cup Peanut oil
¾ pounds Chinese thin egg noodles --
(fresh or dry)
3 tablespoons Finely chopped garlic
2 tablespoons Finely chopped ginger
5 tablespoons Finely chopped scallions
2 tablespoons Sesame paste -- =OR=- peanut
Butter
2 tablespoons Dark soy sauce
2 tablespoons Chili oil
2 teaspoons Salt
1 cup Chicken stock
1 tablespoon 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 tablespoons in the wok. Rehea Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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