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Name: Dan Dan Noodles
Total time: 40 min
Yield: Serves 4
Cuisine: Sichuan, China
Ingredients: 400 g fresh wheat noodles; 200 g ground pork; 40 g Sichuan preserved mustard greens (ya cai); 3 tbsp sesame paste; 2 tbsp light soy sauce; 1 tbsp Chinkiang black vinegar; 3 tbsp chili oil with sediment; 1 tsp Sichuan peppercorns; 3 cloves garlic; 1 tbsp ginger; 3 scallions; 2 tbsp peanut oil; 1 tsp sugar; 120 ml chicken stock

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Sichuan, China40 minServes 4cocinado antes

Dan Dan Noodles

担担面 · Dàndàn miàn

Ingredientes14

fresh wheat noodles400 g
ground pork200 g
Sichuan preserved mustard greens (ya cai)40 g
sesame paste3 tbsp
light soy sauce2 tbsp
Chinkiang black vinegar1 tbsp
chili oil with sediment3 tbsp
Sichuan peppercorns1 tsp
garlic3 cloves
ginger1 tbsp
scallions3
peanut oil2 tbsp
sugar1 tsp
chicken stock120 ml

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Preparación

Toast the Sichuan peppercorns until fragrant, then grind them finely.
Mince the garlic, ginger, and scallions, keeping the scallion whites and greens separate.
Heat the peanut oil and fry the pork with the scallion whites, garlic, and ginger until the meat browns.
Add the ya cai and half the ground Sichuan pepper; stir-fry until dry and fragrant, then set aside.
Whisk the sesame paste with soy sauce, vinegar, chili oil, sugar, remaining Sichuan pepper, and stock until smooth.
Cook the noodles in boiling water until just tender, then drain and divide among bowls.
Spoon the sauce over the noodles, top with the pork mixture and scallion greens, and serve immediately.