Dan dan noodles
Noodles with Spicy Pork, Preserved Vegetable and Chilli Oil
Dan dan noodles are plain boiled noodles under a spicy sauce of fried preserved vegetable and pork, chilli oil, soy, black vinegar and ground Sichuan pepper.
The magazine's recipe fries preserved vegetable, then 115 g of pork mince, mixes in chilli oil, soy sauces, vinegar, wine, Sichuan pepper and spring onion, and spoons it over cooked noodles in 25 minutes.
Ingredients
For the sauce
- 2 tbsp peanut oil
- 3 tbsp finely chopped ya cai (Tianjin preserved vegetable), rinsed and drained
- 115 g pork mince
- 3 tbsp hong you (Sichuan red chilli oil)
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp Chinkiang black vinegar
- 1 tsp Shaoxing wine
- 1/2 tsp ground Sichuan peppercorns
- 2 spring onions, finely chopped
- Salt
For the noodles
- 340 g fresh wheat noodles, or 225 g dried
Method
- Fry the pork Heat a wok over high heat, add the peanut oil and heat until smoking. Add the preserved vegetable and stir for 30 seconds, then the pork mince, breaking it up, and cook for 2 to 3 minutes until browned and cooked through.
- Make the sauce Take the wok off the heat and mix in the chilli oil, both soy sauces, vinegar, wine, Sichuan pepper and spring onions.
- Cook the noodles Boil the noodles in salted water for 4 to 7 minutes until tender and drain.
- Serve Divide the noodles among four bowls, top each with the sauce and serve at once.
Food safety
Pork must be cooked through, with no pink and juices running clear. Hot oil spits: heat only until smoking and keep children back. Cool leftovers quickly and reheat until piping hot.
Toss the noodles through the sauce at the table.