Dan Dan Mian Spicy Sichuan Noodles Recipes

DAN DAN MIAN (SICHUAN NOODLES W/SPICY PORK SAUCE)

Steps:

• Heat peanut oil in a 14 inch wok or large skillet over high heat.
• Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
• Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
• While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.

DAN DAN MEIN (SPICY SZECHUAN NOODLES)

Steps:

• Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
• Peel the ginger, then dice finely.
• Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
• Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
• Chop the green onions very finely, then measure – you will need 4 tablespoons in total.
• In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well.
• Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes – don’t overcook).
• Drain, and divide the steaming hot noodles between four plates.
• Each person individually mixes his sauce ingredients together with his noodles.
• For the chili oil: Heat the oil until it is just beginning to smoke.
• Remove from heat, add the hot red pepper flakes, and stir.
• The mixture will foam, and will smell very strong!
• It can be kept for months under refrigeration.

DAN DAN MIAN - SICHUAN SPICY NOODLES

Steps:

• Combine pork and soy sauce in a small bowl and mix well.
• Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
• Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
• Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
• Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
• Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
• To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.

SPICY SZECHUAN NOODLES (DAN DAN MIAN)

Steps:

• Combine meat mixture ingredients in small bowl.
• Work together well and let rest while preparing other ingredients.
• Whisk together sauce ingredients except broth until smooth.
• Add broth and whisk well.
• Boil 4 quarts of water.
• Heat 12 inch skillet over high heat until hot, about 2 minutes.
• Add peanut oil and swirl.
• Add meat mixture and cook, breaking up into small pieces until pork is well browned, about 5 minutes.
• Stir in ginger, garlic and red pepper flakes, cook until fragrant, about 1 minute.
• Add sauce mixture; whisk to combine and bring to a boil.
• Reduce heat to medium low and simmer while noodles are cooking.
• Just before serving stir in sesame oil.
• Drain noodles; divide into individual bowls, top with sauce.
• Sprinkle with scallions and bean sprouts as desired while eating.