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Writer's picturedownstairsat127

Dan Dan Noodles

Updated: May 16, 2020



Serves 4

1.5 hours


Ingredients


Chilli oil

Sichuan peppercorns 2 tbsp

Star anise 2

Cinnamon stick 1

Vegetable oil 240ml

Chilli flakes 35g


Pork

Minced pork 300g

Garlic 2 cloves

Ginger 1 tsp

Hoisin sauce 1 tbsp

Mirin 1 tbsp

Soy sauce 1 tbsp

Five spice 1 tsp

Chinese mustard greens (sui mi ya cai) 50g


Sauce

Garlic 2 cloves

Tahini 2 tbsp

Soy sauce 3 tbsp

Sichuan peppercorns 2 tsp (toasted and ground)

Sugar 2 tsp

Five spice 1/2 tsp

Chilli oil prepared 115ml


Other

Dried white noodles 450g

Pak choi 4

Spring onion 2

Peanuts 25g


Ingredients


  1. Start by making the chilli oil. In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Slowly heat to 325 degrees, and then turn off the heat.

  2. Allow to infuse for 6 minutes, then remove all the spices. Add the crushed red pepper flakes and stir through. Allow the oil to cool then keep it in a glass jar.

  3. Next make the sauce. Start by toasting the Sichuan peppercorns then crush them into a powder with a pestle and mortar. Pour into a container then crush in the garlic cloves and pour in the rest of the ingredients. Mix well and set aside.

  4. In a wok brown the minced pork in some oil. Add the minced garlic and ginger, then pour in the hoisin, mirin, soy and five spice. Fry for 3 minutes then add the mustard greens, stir through for another 2 minutes. Set aside.

  5. Cook the noodles according to packet instructions and steam the pak choi. Add 40ml of the noodle water to the sauce on the side and stir through.

  6. To assemble, divide the sauce amongst 4 bowls and lie the noodles on top. Add in the pak choi and then top with the pork mixture.

  7. Garnish with the chopped spring onions and the crushed peanuts. Mix everything together well.

  8. Eat and enjoy!

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