Dan dan mian

Name: Dan dan mian
Cook time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 tbsp Sichuan peppercorns; 200g minced pork; 50g preserved turnip, rinsed and finely chopped; 2 tbsp light soy sauce; 2 tbsp oil; 2 garlic cloves, crushed; 2 tablespoons grated ginger; 4 spring onions (scallions), finely chopped; 2 tbsp sesame paste or smooth peanut butter; 2 tbsp light soy sauce; 2 tsp chilli oil; 185ml (3/4 cup) chicken stock; 400g thin wheat flour noodles

October 27, 2016

Chinese street snack: Dan dan mian.Supplied

Time:30 mins - 1 hourServes:4

A common street food snack in Sichuan, this dish is now popular all over the north of China and the recipe varies from stall to stall.

Ingredients

1 tbsp Sichuan peppercorns
200g minced pork
50g preserved turnip, rinsed and finely chopped
2 tbsp light soy sauce
2 tbsp oil
2 garlic cloves, crushed
2 tablespoons grated ginger
4 spring onions (scallions), finely chopped
2 tbsp sesame paste or smooth peanut butter
2 tbsp light soy sauce
2 tsp chilli oil
185ml (3/4 cup) chicken stock
400g thin wheat flour noodles

Method

Step 1
Dry-fry the Sichuan peppercorns in a wok or pan until brown and aromatic, then crush lightly. Combine the pork with the preserved turnip and soy sauce and leave to marinate for a few minutes. Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the pork until crisp and browned. Remove and drain well.
Step 2
Add the garlic, ginger and spring onion to the wok and stir-fry for 30 seconds, then add the sesame paste, soy sauce, chilli oil and stock and simmer for 2 minutes.
Step 3
Cook the noodles in a pan of salted boiling water for 4-8 minutes, then drain well. Divide among four bowls, ladle the sauce over the noodles, then top with the crispy pork and Sichuan peppercorns.