Spicy Sichuan Noodles (Dan Dan Mian)
1/2 lb Ground pork 1 tb Dark soy sauce 1 ts Salt 1 c Peanut oil 3/4 lb Chinese thin egg noodles -(fresh or dry) 3 tb Finely chopped garlic 2 tb Finely chopped ginger 5 tb Finely ch...
Ingredients
- 1/2lbground pork
- 1tb dark soy sauce
- 1ts salt
- 1c peanut oil
- 3/4lbchinese thin egg noodles
- 2tb finely chopped ginger
- 5tb finely chopped scallions
- 2tb sesame paste
Directions
- 1
1/2 lb Ground pork 1 tb Dark soy sauce 1 ts Salt 1 c Peanut oil 3/4 lb Chinese thin egg noodles -(fresh or dry) 3 tb Finely chopped garlic 2
- 2
Heat a wok or saute pan until it is hot
- 3
Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces
- 4
When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels
- 5
Pour off the oil, leaving 2 tablespoons in the wok
- 6
Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds
- 7
Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes
- 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