skip to main
|
skip to sidebar
Hot and Spicy Szechuan Noodles (Dan Dan Mian)
Time: 35 mins
Ingredients
- 1/2 tablespoon szechuan peppercorns
- 1 1/2 tablespoons peanut oil
- 1 teaspoon peanut oil, extra
- 8 ounces ground pork (250gm)
- 2 cups chicken stock (500ml)
- 1/2 cup japanese pickled radishes, diced
- 4 tablespoons soy sauce
- 1 1/2 tablespoons black vinegar
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
- 1 teaspoon chili oil
- 1/4 teaspoon white pepper
- 1 lb udon noodles (500gm) or 1 lb fresh wheat noodles (500gm)
- 4 spring onions, finely sliced, for garnish
Directions
- 1 Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.
- 2 Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.
- 3 Cool, then strain the oil into a saucepan, discarding the peppercorns.
- 4 Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.
- 5 Keep warm over medium heat.
- 6 Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.
- 7 Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.
- 8 Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.
- 9 Eat, slurp and make appreciative noises at will!
0 komentarze :
Prześlij komentarz