Dan Dan Mian Recipes

Ingredients :

1 tbsp Sichuan peppercorns

200g minced pork

50g preserved turnip, rinsed and finely chopped

2 tbsp light soy sauce

2 tbsp oil

2 garlic cloves, crushed

2 tbsp grated ginger

4 spring onions (scallions), finely chopped

2 tbsp sesame paste or smooth peanut butter

2 tbsp light soy sauce

2 tsp chili oil

200ml chicken stock

400g thin wheat flour noodles

Method :

Dry fry the Sichuan peppercorns in a wok or pan until brown and aromatic, then crush lightly. Combine the pork with the preserved turnip and soy sauce and leave to marinate for a few minutes. Heat a wok over high heat, add the oil and heat until very hot. Stir fry the pork until crisp and browned. Remove and drain well.

Add the garlic, ginger and spring onions to the wok and stir fry for 30 seconds, then add the sesame paste, soy sauce, chili oil and stock and simmer for 2 minutes.

Cook the noodles in a pan of salted boiling water for 4-8 minutes, then drain well. Divide among four bowls, ladle the sauce over the noodles, then top with the crispy pork and Sichuan peppercorns.

Serves 6

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