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Sichuan Dan-Dan Noodles

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Ingredients

Dan-Dan Sauce
Chilli Oil
1/2 Cup Oil
1 Spring Onion
1 Knob Ginger
2 Cloves Garlic
2 Star Anise
3 tsp Sichuan crushed
2 tsp Chilli Flakes
1/4 tsp Ground Coriander
1/4 tsp Ground Cumin
Sichuan Noodles
150g Pork Mince
1 tsp Soy Sauce
1 tsp Sesame Oil
4 Cloves Garlic
1 Knob Ginger
1 Red Chilli
3 tsp Peanut Butter
2 tsp Chilli Paste
1 tsp Sugar
1/2 tsp Sichuan Pepper Corns crushed
2 tsp Chinese Cooking Wine
2 Cups Chicken Stock
1 Pack Egg Noodles
2 Bock Choy
Spring Onions To Garnish
Coriander To Garnish

Sichuan Dan-Dan Noodles

Features:
  • Spicy
Cuisine:
    • Medium

    Ingredients

    • Dan-Dan Sauce

    • Sichuan Noodles

    Directions

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    Steps

    1
    Done

    Dan-Dan Sauce

    Combine vegetable oil, scallion, ginger, garlic, star anise, cinnamon, green peppercorn and red peppercorn in a small sauce pot. Set over medium heat and let the ingredients fry in the oil until the garlic and scallion are faintly browned. Add the chilli flakes, ground coriander, and cumin.

    2
    Done

    Evenly stir and keep frying for another minute until the chilli flakes slightly darken in colour. Turn off the heat and set it aside (the longer it sits, the better the flavour)

    3
    Done

    Sichuan Noodles

    Make the dan-dan sauce, mix the pork evenly with soy sauce and sesame oil. Set aside. Mix together the garlic, ginger, chilli & paste, and peanut butter in a food processor until smooth. In a wok, nicely brown the pork in 1 Tsp of oil. Add the ground Sichuan peppercorn, paste and sauté until fragrant, Add the wine and deglaze the wok, then add the chicken stock. Bring to a simmer then sugar to balance out. Keep simmering for another 5 minutes

    4
    Done

    Meanwhile, bring another big pot of water to boil and cook the noodles according to package instructions.

    5
    Done

    Drain the noodles once cooked, toss with sauce, and divide them into 2 bowls. Divide the sauce into the same bowls and add a few sprigs of coriander and spring onion Add some of the chilli oil and some blanched bok choy.

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