Sichuan Dan Dan Noodles | Marion's Kitchen
Sichuan Dan Dan Noodles | Marion's Kitchen
Ingredients
Ingredients
- 2 tsp whole Sichuan peppercorns
- 2 tbsp vegetable oil
- 200g (7 oz) pork mince
- 2 tbsp Tianjin pickled mustard greens (ya chai) or cabbage (tong chai)*
- 1 tbsp soy sauce
- 1 tbsp Chinese Shaoxing cooking wine
- 200g (7 oz) thin dried Chinese wheat noodles
- finely sliced spring onion (scallions) to serve
Spicy sauce
- ¼ cup soy sauce
- 3 tbsp chilli oil
- 1 tbsp white vinegar or use Chinese black vinegar if you can get your hands on it
- 2 tsp sweet dark soy sauce
- ¼ tsp sugar
Instructions
- 1
Toast the Sichuan peppercorns in a dry frying pan over medium high heat for 2-3 minutes or until fragrant.
3 min - 2
Use a mortar and pestle to grind to a fine powder.
- 3
Set aside for later.
- 4
To make the spicy sauce, in a large bowl mix the soy sauce, chilli oil vinegar, sweet dark soy sauce and sugar.
- 5
Set aside for later.
- 6
Heat the vegetable oil in a large wok or frying pan over high heat.
- 7
Add the pork and spread it out in the pan.
- 8
Leave to cook for 4-5 minutes or until you get some nice golden brown colour.
5 min - 9
Then stir-fry and break up the mince.
- 10
Sprinkle over the ground Sichuan pepper and toss to combine.
- 11
Add the Tianjin pickled vegetables, soy sauce and Shaoxing wine.
- 12
Stir-fry for another minute to allow the pork to soak up all the sauce.
1 min - 13
Set aside and keep warm while you cook your noodles.
- 14
Heat a large pot of water until boiling.
- 15
Add the noodles and cook according to packet instructions.
- 16
While the noodles are cooking, scoop out 1 cup of the noodle cooking water and mix it into the spicy sauce.
- 17
Divide the spicy sauce among serving bowls.
- 18
Drain the cooked noodles and divide among the serving bowls.
- 19
Top the noodles with the pork mixture and sprinkle with spring onions.
