Dan Dan Mian

By CheeseDiva

Ingredients

• 1 pound ground pork
• 1 tablespoon shaoxing rice wine or dry sherry
• 1 tablespoon oil
• 2 tablespoons garlic, chopped
• 2 tablespoons ginger, grated
• 3 tablespoons sesame paste (or tahini or peanut butter)
• 3 tablespoons soy sauce
• 2 tablespoon Chinkiang black rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1-3 tablespoon chili oil or chili sauce
• 1 teaspoon Sichuan peppercorns, toasted and ground
• 4 tablespoons tianjin preserved vegetables (optional)
• 1/2 + cup chicken broth or chicken stock
• 3/4 pound noodles, cooked
• 2 green onions, sliced
• julienned cucumber to taste (optional)

Details

Servings 4
Adapted from sites.google.com

Preparation

Step 1

Servings: makes 4 servings

Directions

Cook the pork in a large pan over medium heat hitting it with a splash of rice wine, about 10 minutes and set aside.

Heat the oil in the pan over medium heat, add the garlic and ginger and saute until fragrant, about a minute.

Add the sesame paste, soy sauce, black rice vinegar, sesame oil, sugar, chili oil and Sichuan peppercorns and mix until smooth, about a minute.

Add the pork, preserved vegetables and broth and simmer for 3 minutes.

Divide the noodles between 4 bowls, top with the sauce, garnish with green onions and a side of cucumber and enjoy!