I do have a love affair for Sichaun food. From the smoky sweet kung pao chicken, to the fiery hot morsels of fried chicken in chong qing lazi ji, Sichuan food is an epitaph in today's age for the overpoweringly strong flavors of garlic, salt and chilli.
My understanding of Dan Dan Mian or Spicy Sichuan Noodles is that the sauce can be almost souplike, where the noodles are swimming around; or, as in this case, the sauce clings to the noodles as like an Italian pasta. Either way, Dan Dan Mian is a mouth watering mix of creamy peanut, pungent garlic and ginger, and salty pork.
To cater to the tastes of my diners (my mum for one! haha) i toned down the heat a little in this recipe. Feel free to crank up the heat with dried chillis or more peppercorns.
Ingredients: (Serves 4)
- 200gm pork mince
- 400gm Chinese egg noodles
- 2 tbsp chunky peanut butter
- 1 tsp sesame oil
- 8 clove garlic, chopped
- 1 medium onion, chopped
- 2 tbsp ginger, chopped
- 1 tbsp Sichuan peppercorns
- 2 tbsp chili oil
- 1 tsp salt
- 2 tbsp soy sauce + 1tbsp soy sauce
- 1/2 cup roasted peanuts, chopped
- 1 cup salt reduced chicken stock
- 3 tbsp peanut or canola oil
Method:Grind the Sichuan peppercorns into a powder in a mortar and pestle
In a medium bowl, combine the pork mince, salt and 1 tbsp soy sauce.
Heat 1/2 the peanut or canola oil over high heat in a wok
Add the pork mixture and fry for 3 minutes or until lightly browned and most liquid has evaporated.
Pour into a bowl and set aside.
Meanwhile bring a pot of water to the boil for the noodles.
Return the wok to the heat with the remaining oil.
Add the onions, garlic and ginger and fry for 1-2 minutes
Add the remaining soy, peanut butter, chicken stock and sichuan pepper
Bring to the boil and reduce to a simmer
Simmer for 5-7 minutes or until a desired thickness
Cook noodles as per packet instructions.
Serve noodles into bowls.
Ladle sauce over noodles, followed by pork and then crushed peanuts.