Dan Dan Mian - Sichuan Spicy Noodles

By tulawdog

Ingredients

• 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

Preparation

Step 1

1.
1
Combine pork and soy sauce in a small bowl and mix well.
2.
2
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.
3.
3
Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
4.
4
Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
5.
5
Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
6.
6
Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
7.
7
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.