Photo: Spicy Szechuan Noodles: Dan Dan Mian Recipe
Ingredients
- 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
Directions
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.
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By Brother Hungry
Cerritos, CA
on May 11, 2009
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I used chorizo and thinly sliced pork loin as my pork.Cooked both meats seperately in the same wok. Used chili garlic sauce instead of paste. My wife will not eat hot spicy..I crave it.Chili garlic sauce is not as aggressive as the paste. And since the chorizo set the overall tone did not use peppercorn or chili oil. I will use them when I make it just for me.I also used some of my own personal chicken stock which is flavored with smoked neckbone among other things.
Spread the chorizo in the middle of the noodles ,spread the sliced stir fried pork loin around the chorizo.Taste and presentation were winners .
By sanukul_548433
Chino Hills, CA
on June 08, 2008
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Overall flavor was good but I felt it needed a touch of sugar and a little bit of an acid - or perhaps some pickled cucumber relish.
By trisha_9959712
Missouri City, TX
on March 08, 2008
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I read the reviews before I made this, so I used 2T of the Chile paste and it was still pretty pretty hot. Our lips are still burning. I will make again but next time I'll start with 3/4 T Chile paste. I also could not find the sesame paste and used the peanut butter. Less peanut oil to fry the pork 1/3 cup would be pently.
Read all 6 reviews