Description
I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if i make it again, i'll only put in 1/2tsp. The recipe below reflects this.
Ingredients
- Pork
- Dark Soy Sauce
- Garlic
- Ginger
- Onions
- Peanut Butter
- Chili Oil
- Sesame Oil
- Szechuan Peppercorns
- Salt
- Chicken Stock
- Udon Noodles
- Peanuts
Instructions
- Combine pork and soy sauce in a small bowl and mix well
- Heat a wok or large skillet until hot
- Stir-fry, stirring with a spatula to break it into small pieces
- When the pork is lightly browned, about 3 minutes, remove and set aside
- Bring a large pot of water to boil
- While the water is heating, go to the next step
- Reheat the wok and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute
- Add peanut butter, soy sauce, chilli oil, sesame oil, sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes
- Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions
- Drain well
- To serve, divide noodles into individual bowls or put them all into a large bowl for sharing
- Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot