Dan Dan Mian
Ingredients:
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
Method:
- Grind the Sichuan peppercorns in a mortar and pestle then dry fry in a wok until fragrant.
- 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.
- 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.
- Cook the noodles in salted boiling water for 2-3 minutes, then drain and divide between four bowls.
- Ladle the peanut sauce over the noodles, garnish with fresh herbs and a sprinkle of crushed peanuts. Serve.
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2 comments:
the list of ingredients looks more intimidating than the instructions... looks yummy though!
With a well stocked Sichuan pantry, this recipe is a piece of cake!
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