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Name: Spicy Sichuan Noodles (Dan Dan Mian)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

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Spicy Sichuan Noodles (Dan Dan Mian)

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

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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NINERS

Nutrition

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Serving Size: 1 Serving (322g)
Recipe Makes: 4

Calories: 1116
Calories from Fat: 825 (74%)

Amt Per Serving		% DV

	Total Fat 91.6g	122 %
	Saturated Fat 16.1g	80 %
	Monounsaturated Fat 36.4g
	Polyunsanturated Fat 34.5g
Cholesterol 24mg		7 %
Sodium 939.3mg		32 %
Potassium 497.9mg		13 %
Total Carbohydrate 61.5g		18 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 55.7g
Protein 18.2g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1116

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