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Spicy Sichuan Noodles (dan Mian)

This Spicy Sichuan Noodles (dan Dan Mian) recipe uses Ground Pork, Dark Soy Sauce, T Salt, Peanut Oil, and Chinese Thin Egg Noodles. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/2 lb
• 1 tbsp
• 1
• 1 cup
• 3/4 lb
• 3 tbsp
• 2 tbsp
• 5 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well.

2. 2

   Heat a wok or saute pan until it is hot.

3. 3

   Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces.

4. 4

   When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels.

5. 5

   Pour off the oil, leaving 2 tablespoons in the wok.

6. 6

   Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds.

7. 7

   Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes.

8. 8

   Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried.

9. 9

   Drain the noodles well in a colander.

10. 10

    Divide them into individual bowls or put in large soup tureen.

11. 11

    Ladle on the sauce.