Top-ranked recipe named "Spicy Sichuan Noodles (Dan Dan Mian)"
Try this Spicy Sichuan Noodles (Dan Dan Mian) recipe, or contribute your own. "Pasta" and "Oriental" are two tags used to describe Spicy Sichuan Noodles (Dan Dan Mian).
"So very good. Propably too spicy for a lot of people I know, but I loved it."
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.