SPICY SZECHUAN NOODLES (DAN DAN MIAN)

Spicy Szechuan Noodles (Dan Dan Mian) image

Provided by kathiejacgmail.com

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 18

8 ounces ground pork
1 tablespoon soy sauce
2 tablespoons dry sherry
1 dash white pepper
2 tablespoons oyster sauce
2 tablespoons soy sauce
4 tablespoons peanut butter
1 tablespoon rice vinegar
1 dash white pepper
1 1/4 cups chicken broth
1 tablespoon peanut oil
1 tablespoon minced fresh ginger
6 garlic cloves (put through press or mince finely)
3/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
12 ounces dried Asian noodles (wide works best)
3 medium scallions, sliced thin
2 cups bean sprouts

Steps:

Combine meat mixture ingredients in small bowl.
Work together well and let rest while preparing other ingredients.
Whisk together sauce ingredients except broth until smooth.
Add broth and whisk well.
Boil 4 quarts of water.
Heat 12 inch skillet over high heat until hot, about 2 minutes.
Add peanut oil and swirl.
Add meat mixture and cook, breaking up into small pieces until pork is well browned, about 5 minutes.
Stir in ginger, garlic and red pepper flakes, cook until fragrant, about 1 minute.
Add sauce mixture; whisk to combine and bring to a boil.
Reduce heat to medium low and simmer while noodles are cooking.
Just before serving stir in sesame oil.
Drain noodles; divide into individual bowls, top with sauce.
Sprinkle with scallions and bean sprouts as desired while eating.