Spicy sichuan noodles (dan dan mian)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground pork |
| 1 | tablespoon | Dark soy sauce |
| 1 | teaspoon | Salt |
| 1 | cup | Peanut oil |
| ¾ | pounds | Chinese thin egg noodles -- |
| (fresh or dry) | ||
| 3 | tablespoons | Finely chopped garlic |
| 2 | tablespoons | Finely chopped ginger |
| 5 | tablespoons | Finely chopped scallions |
| 2 | tablespoons | Sesame paste -- =OR=- peanut |
| Butter | ||
| 2 | tablespoons | Dark soy sauce |
| 2 | tablespoons | Chili oil |
| 2 | teaspoons | Salt |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Sichuan peppercorns -- |
| (roasted and ground) | ||
Directions
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. Rehea Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK Recipe By :