Hot and Spicy Szechuan Noodles (Dan Dan Mian)

poniedziałek, 10 lutego 2014

Hot and Spicy Szechuan Noodles (Dan Dan Mian)

Time: 35 mins


  • 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


  • 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!

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