We had dan dan mian for dinner tonight, it's also know as Dragon noodle in a very famous Japanese ramen kan in Sydney called Menya.
Dan Dan Mian - Spicy Sichuan Noodles
Adapted from Ken Hom, A Taste of China
8 ounces (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 Chinese sesame paste
1 Tablespoon dark soy sauce
1 Tablespoon spicy dou ban jiang
1 Tablespoon miso
2 Tablespoons chili oil
1 teaspoon sesame oil
1 Tablespoon Sichuan peppercorn, roasted and ground
2 teaspoons salt
8 ounces chicken stock
12 ounces (dry thin) Chinese noodles
Roasted sesame seeds for garnishing
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
spicy dou ban jiang, miso, soy sauce, chilli oil, sesame oil, Sichuan pepper, Chinese sesame paste,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 bring the water back to a boil and add a cup of cold water to the boiling noodle. Bring the water back to a boil again and 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.
Serves 4 to 6 as part of a multi-course meal, or 2 to 4 as a single dish
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