Saturday, May 2, 2009

Dan Dan Mian

Dan Dan Mian

1/2 tablespoon Sichuan peppercorns
200g minced pork
2 tablespoons light soy sauce
2 tablespoons peanut oil (for frying)
3 garlic cloves
2 tablespoons grated ginger
4 spring onions finely chopped
2 tablespoons fine peanut butter
1 tablespoon finely chopped peanuts
2 tablespoons light soy sauce
1 teaspoon chili oil
2 tablespoons Chili Bean Sauce (Toban Djan)
1 dried Sichuan chili finely sliced
1 tablespoon rock sugar
Juice of half a lime
1 1/2 cups of fresh chicken stock
1 Catty (600 gm) Fresh Noodles

  1. Grind the Sichuan peppercorns in a mortar and pestle then dry fry in a wok until fragrant.
  2. Marinate the pork in 2 tablespoons of the soy sauce whilst you prepare the other ingredients then stir fry the pork in the peanut oil until brown and crispy. Remove from the wok and drain.
  3. Add the spring onion, ginger and garlic to the wok and stir-fry for approx. 30 seconds then add remaining ingredients. Simmer until the sauce is reduced and the sauce darkens in colour approx. 2 - 4 minutes.
  4. Cook the noodles in salted boiling water for 2-3 minutes, then drain and divide between four bowls.
  5. Ladle the peanut sauce over the noodles, garnish with fresh herbs and a sprinkle of crushed peanuts. Serve.
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Asian Guy said...

the list of ingredients looks more intimidating than the instructions... looks yummy though!

dumpingdesignz said...

With a well stocked Sichuan pantry, this recipe is a piece of cake!