Description
These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at south beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from susanna foo.
Ingredients
- Soy Sauce
- Brandy
- Hoisin Sauce
- Cornstarch
- Ground Pork
- Sesame Paste
- Balsamic Vinegar
- Chili Oil
- Sesame Oil
- Garlic Clove
- Chicken Stock
- Vegetable Oil
- Baby Bok Choy
- Asian Noodles
- Pickled Mustard Greens
- Scallions
Instructions
- Bring a large saucepan of water to a boil
- In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch
- Blend the mixture into the ground pork
- In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth
- In a small saucepan, heat the chili and sesame oils
- Add the garlic and cook over high heat for 30 seconds
- Add the sesame paste mixture and simmer for 1 minute
- Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes
- In a small skillet, heat the vegetable oil
- Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes
- Cover the skillet and remove from the heat
- Add the bok choy to the boiling water and cook until bright green, about 10 seconds
- Using a slotted spoon, transfer the bok choy to 4 small bowls
- Cook the noodles in the boiling water until al dente, about 3 minutes
- Drain well and transfer to the bowls
- Pour the sauce over the noodles and spoon the ground pork on top
- Garnish with the pickled mustard greens and scallions and serve