Dan-Dan Mien - Spicy Sichuan Noodles

Adapted from Ken Hom's A Taste of China

Serves 4 to 6 as part of a multi-course meal, or 2 to 4 as a single dish

Ingredients:

8 oz (225 g) pork, minced

1 tablespoon dark soy sauce

1 teaspoon salt

6 oz peanut oil

3 tablespoons garlic, finely chopped 

2 tablespoons ginger, peeled and finely chopped

4 tablespoons onion, finely chopped

2 tablespoons peanut butter

2 tablespoons dark soy sauce

2 tablespoons chilli oil

1 teaspoon sesame oil

1 tablespoon Sichuan peppercorn, ground

2 teaspoons salt

8 ounces chicken stock

12 ounces dry thin) Chinese egg noodles

1 handful roasted peanuts, finedly chopped

Method:

Combine pork, soy sauce, and salt in a small bowl and mix well. Heat a wok or large skillet until hot. Add 4 ounces of the oil and stir-fry the pork, 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. (This will be for the noodles.) While the water is heating, go to the next step.

Reheat the wok (add the remaining 2 ounces of oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute. Then add the 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 for 2 minutes if they're fresh or 5 minutes if they're dry. 

Drain the noodles well. Divide 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.