HOT AND SPICY SZECHUAN NOODLES (DAN DAN MIAN)
This recipe, from "Authentic Recipes from China", is just sensational! While I wouldn't classify it as hot, just gently warm, we didn't add any extra chili oil just because the flavours as written were so perfect. You know you're onto a winner when DH eats a portion for 3 people!
Provided by currybunny
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.
- Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.
- Cool, then strain the oil into a saucepan, discarding the peppercorns.
- Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.
- Keep warm over medium heat.
- Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.
- Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.
- Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.
- Eat, slurp and make appreciative noises at will!
Nutrition Facts : Calories 692.2, Fat 22.9, SaturatedFat 6.4, Cholesterol 44.5, Sodium 3309.2, Carbohydrate 91.6, Fiber 5.5, Sugar 2.6, Protein 27.9
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