Sichuan Spicy Noodles
2 min readDan Dan Mian
2.25litres(4 pints) water
2teaspoons salt
250g fresh or driedegg noodles
2 tablespoons groundnut oil
3 tablespoons finely chopped garlic
2 tablespoons peeled and finely chopped fresh root ginger
4tablespoons finely chopped spring onions(white part)
375g minced pork
2 tablespoons sesame paste or peanut butter
2 tablespoons dark soy sauce
2 tablespoons chillioil
1tablespoon chilli bean sauce
1tablespoon sugar
2 teaspoons salt
175ml chicken stock
1tablespoon Sichuan peppercorns, roasted and ground
2teaspoons sesame oil, plus extra for tossing with the noodles(optional)
freshly ground black pepper
chopped spring onions, to garnish
This typical Sichuan dish is now popular throughout China, especially in the north. If you prefer it less oily, halve the chilli oil and exclude the sesame oil.
1. Put the water and salt into a large saucepan and bring to the boil. Add the noodles. If you are using fresh noodles, boil them for 112 minutes; if using dried noodles, boil them for 3 minutes. Separate the noodles, using chopsticks, while they are boiling. Put them in a colander under cold running water and leave untilthey are cold, to stop them overcooking. Let the noodles drain in the colander, turning them several times so that all the water can drain off them. If you are not using them immediately, toss them with sesame oil before setting aside.
2. Heat a wok until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry for 30 seconds. Then add the pork, stir well to break up all the pieces and continue to stir-fry for 2 minutes or until it loses its pink colour. Add the rest of the ingre-dients, except the sesame oil, with black pepper to taste and continue to cook for 5 minutes.
3. Return the noodles to the wok and heat for 2 minutes, mixing well. Stir in the sesame oil and mix. Turn onto a platter, garnish with chopped spring onions and serve at once.
