Side Pannel
Spicy Sichuan Noodles (Dan Dan Mian)
Spicy Sichuan Noodles (Dan Dan Mian)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 1/2 lb Ground pork
- 1 tb Dark soy sauce
- 1 ts Salt
- 1 c Peanut oil
- 3/4 lb Chinese thin egg noodles
- -(fresh or dry)
- 3 tb Finely chopped garlic
- 2 tb Finely chopped ginger
- 5 tb Finely chopped scallions
- 2 tb Sesame paste
- -=OR=- peanut butter
- 2 tb Dark soy sauce
- 2 tb Chili oil
- 2 ts Salt
- 1 c Chicken stock
- 1 tb 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. Reheat
the wok and add the garlic, ginger and scallions, and stir-fry for 30
seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken
stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling
water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain
the noodles well in a colander. Divide them into individual bowls or put in
large soup tureen. Ladle on the sauce.
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. Reheat
the wok and add the garlic, ginger and scallions, and stir-fry for 30
seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken
stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling
water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain
the noodles well in a colander. Divide them into individual bowls or put in
large soup tureen. Ladle on the sauce.
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