Spicy Sichuan Noodles (Dan Dan Mian)

Spicy Sichuan Noodles (Dan Dan Mian)

2 reviews, 5 star(s). 100% would make again

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1 ts Salt
5 tb scallions; Finely chopped
2 ts Salt
1/2 lb Ground pork
2 tb Dark soy sauce
2 tb ginger; Finely chopped
2 tb Chili oil
3 tb garlic; Finely chopped
1 tb Dark soy sauce
3/4 lb Chinese thin egg noodles
2 tb Sesame paste
1 c Chicken Stock
1 c Peanut oil
1 tb Sichuan peppercorns

Original recipe makes 4



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.

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arosboro 3y ago

So very good. Propably too spicy for a lot of people I know, but I loved it.
pdaddyj 6y ago

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