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The Hirshon Sichuan Dan Dan Noodles - 担担面

The Hirshon Sichuan Dan Dan Noodles – 担担面


  • Author: The Generalissimo

Ingredients

Scale
  • For the meat:
  • 2 Tbsp. peanut oil
  • 6 oz. ground fatty pork
  • 1 tsp. shaoxing rice wine or dry sherry
  • 1 tsp. dark soy sauce flavored with mushroom extract
  • 1 Tbsp. hoisin sauce
  • 1 tsp. five-spice powder
  • 3 Tbsp. finely-chopped garlic
  • 1 Tbsp. finely-chopped ginger or ginger paste
  • 2 Tbsp. Chinese fermented black beans
  • 2 oz. finely-chopped Sichuan preserved vegetable
  • 1 oz. finely-chopped preserved mustard stems
  • ***
  • For the sauce:
  • ⅓ cup soy sauce
  • ⅓ cup Chinese sesame paste
  • ¼ cup Baoning vinegar (strongly preferred) or Zhejiang black vinegar
  • 2 tsp. sugar
  • 1 tsp. freshly-ground red Sichuan peppercorn powder
  • 3 ½ Tbsp. Hirshon Sichuan chili oil (adjust the amount base on your spice level) or use your favorite Sichuan-style chili oil
  • 2 scallions, minced green and white part
  • 2 Tbsp. Shaoxing rice wine or dry Sherry
  • ¼ cup homemade chicken stock or low-salt canned
  • ***
  • For the noodles:
  • 200g / 7 oz. fresh or dried white Dan Dan noodles
  • ½ bunch fresh spinach leaves
  • ***
  • For the garnish:
  • 2 Tbsp. chopped peanuts
  • 1 Tbsp. chopped scallions
  • 1 Tbsp. smoking-hot green Sichuan peppercorn oil (optional but recommended)

Instructions

  1. To make the meat mixture: In a wok, heat the oil over medium heat, and brown the ground pork. Add all other ingredients, stir-fry briskly for 2 minutes, then set aside and reserve.
  2. To make the sauce: Mix together all the sauce ingredients in a bowl. Taste and adjust seasoning if you like. You can thin it with more stock, add more Sichuan peppercorn powder, etc. Remember that the meat is already seasoned as you make these flavor adjustments!
  3. To prepare the noodles, bring the water to a roiling boil, then add some oil and salt to the water to prevent the noodles from sticking.
  4. Add dry noodles. When the water reaches a boil again, add another cup of cool water to stop the boiling. Wait until the water reaches a boil again, turn off the heat, add the spinach greens and allow them to blanch in the hot water until just cooked and still bright green. Drian the noodles and spinach and reserve separately.
  5. Add the cooked noodles to the sauce bowl. Add the cooked pork mixture over the top. Mix everything well. Then top with the spinach greens. Sprinkle with chopped peanuts and green onions, sprinkle the optional hot Sichuan peppercorn oil and serve immediately.
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