You are here:

Sichuanese dan dan noodles (dan dan mian)

Fuchsia Dunlop from Good Food Bites
Authentic Chinese flavourings, including fragrant Suchuan pepper, combine to tasty effect in Fuchsia Dunlop's homely noodle dish

Sichuanese dan dan noodles (dan dan mian)

Method

1. Rinse the Tianjin vegetable in a sieve under the tap to get rid of excess salt, and shake dry. Heat the groundnut oil in a wok over a high flame, and then stir-fry the Tianjin vegetable until it is dry and fragrant. Set aside.

2. To prepare the pork topping, add the groundnut oil to the wok and heat through. Add the minced pork and stir-fry, splashing in the Shaoxing wine. Add the soy sauce and fry until the meat is cooked but not too dry. Set aside.

3. Divide the stir-fried preserved vegetable, the spring onions and the light and dark soy sauce, chilli oil, vinegar, Sichuan pepper and stock among four serving bowls.

4. Bring a large saucepan of water to the boil. Add the pak choy and blanch until just cooked. Place a couple of leaves in each serving bowl. Meanwhile, add the noodles to the boiling water and boil until cooked to taste. Drain the noodles and divide among the prepared bowls. Top each serving with a spoonful of the cooked pork.

5. Serve immediately. The noodles should be mixed into the sauce at the table, using chopsticks.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients

For the noodles

250g egg noodles
8 Bok choy, leaves only

For the sauce

4 tbsp Tianjin preserved vegetable, or pickled Chinese cabbage, available from specialist shops
1 tbsp groundnut oil
3 Spring onions, green parts only, finely chopped
3 tsp light Soy sauce
2 tsp dark Soy sauce
1 tbsp chilli oil, to taste
2 tsp Chinkiang vinegar, premium black rice vinegar, available from specialist shops
1 tsp ground roasted Sichuan peppercorns
120ml hot chicken stock, optional