Spicy Szechwan Noodles (Dan Dan Mian)

Course : Chinese
Serves: 4
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1/2 pound ground pork
1 tablespoon dark soy sauce
1 teaspoon salt
1 cup peanut oil
3/4 pound Chinese thin egg noodles -- (fresh or dry)
3 tablespoons garlic -- finely chopped
2 tablespoons ginger -- finely chopped
5 tablespoons scallions -- finely chopped
2 tablespoons sesame paste or peanut butter
2 tablespoons dark soy sauce
2 tablespoons chili oil
2 teaspoons salt
1 cup chicken stock
1 tablespoon Sichuan peppercorns -- (roasted and ground)

Preparation / Directions:

Combine the pork, soy sauce and salt in a small bowl and mix well. Heat a wok or sauté pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.

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