Dan dan mian (Sichuan noodles)
Author: 
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 8 ounces dried Chinese egg or wheat noodles
  • ¼ lb ground pork
  • ½ tbsp peanut or canola oil
  • 3 cloves garlic, minced
  • 1" piece ginger, minced
  • 2 scallions, white and green parts diced separately
  • 2 tbsp Sichuan preserved vegetable (known as ya cai - 芽菜 - see my previous post)
  • 1 tbsp Shaoxing rice wine
  • Salt to taste
Sauce:
  • ¼ cup low sodium chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp Chinkiang vinegar (Chinese black rice vinegar) or balsamic vinegar
  • 2 tbsp chili oil (see ingredient note)
  • 1 tsp sesame oil
  • ½ tsp sugar
  • 1 tsp (plus, optionally, more for garnish) Sichuan peppercorns, ground
Instructions
  1. Cook noodles according to package instructions. Drain and divide between two serving bowls.
  2. In a small bowl, mix together all the sauce ingredients. Adjust flavors (you might want more or less heat) and pour over the noodles.
  3. Heat oil over medium-high heat in a skillet. Stir in the ginger, garlic, white parts of scallions, and ya cai. Cook for about 30 seconds or so and then stir in the pork. Cook until done, using a wooden spoon to break up the meat. Add the rice wine and mix well.
  4. Sprinkle the meat over the noodles and garnish with the remaining scallions and (optionally, if you want more mala) Sichuan peppercorns before serving.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/dan-dan-mian-sichuan-noodles/