Dan Dan Mian - Sichuan Spicy Noodles
- 8 * 8 ounces pork, minced
- 1 * 1 tablespoon dark soy sauce
- 3 * 3 tablespoons garlic, finely chopped
- 2 * 2 tablespoons ginger, peeled and finely chopped
- 4 * 4 tablespoons onions, finely chopped
- 2 * 2 tablespoons peanut butter
- 2 * 2 tablespoons dark soy sauce
- 2 * 2 tablespoons chili oil
- 1 * 1 teaspoon sesame oil
- 1 * 1 tablespoon szechuan peppercorns, ground
- 1/2 * 1/2 teaspoon salt
- 8 * 8 ounces chicken stock
- 12 * 12 ounces udon noodles (I used rice noodles)
- 1/2 * 1/2 cup peanuts, roasted, finedly chopped
Combine pork and soy sauce in a small bowl and mix well.
Heat a wok or large skillet until hot. Stir-fry, 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 oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
Add 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 according to package directions. Drain well.
To serve, divide noodles 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.