Spicy Szechuan Noodles: Dan Dan Mian
- 1 pound ground pork
- 4 tablespoons soy sauce
- 1/2 cup peanut oil
- 2 tablespoons minced garlic
- 2 tablespoons finely chopped ginger
- 2/3 cup finely chopped green onions (scallions)
- 1 tablespoon Chinese sesame paste
- 3 tablespoons chili oil
- 1 cup chicken stock
- 1 tablespoon dried Szechuan peppercorns (roasted and ground) or 3 tablespoons Szechuan chile paste
- 3/4 pound Chinese thin egg noodles
- 1 cup matchstick-cut radish, for garnish
In a large saucepan heat 2 quarts of lightly salted water to a boil.
While waiting for the water to come to a boil, combine the pork and 2 tablespoons of the soy sauce in a small bowl and mix well. Add the oil to a wok or saute pan and heat over medium high heat until very hot. Add the pork and stir-fry, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 5 minutes, remove it with a slotted spoon and transfer to a paper-lined plate to drain. Pour off most of the oil, leaving 2 tablespoons in the wok. Reheat the wok, add the garlic, ginger, and scallions, and stir-fry for 30 seconds. Add the sesame paste, remaining 2 tablespoons of soy sauce, chili oil, chicken stock, and ground peppercorns or chile paste and simmer for 4 minutes.
When the water has come to a boil, cook the noodles until al dente, for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles and add to the reduced sauce in the wok, along with the reserved pork, and toss until thoroughly combined and coated with the sauce.
Top with the matchstick radishes and serve immediately.
Recipe courtesy Emeril Lagasse, 2002