Spicy Szechuan Noodles Dan Dan Mian Recipes

Steps:

• Combine meat mixture ingredients in small bowl.
• Work together well and let rest while preparing other ingredients.
• Whisk together sauce ingredients except broth until smooth.
• Add broth and whisk well.
• Boil 4 quarts of water.
• Heat 12 inch skillet over high heat until hot, about 2 minutes.
• Add peanut oil and swirl.
• Add meat mixture and cook, breaking up into small pieces until pork is well browned, about 5 minutes.
• Stir in ginger, garlic and red pepper flakes, cook until fragrant, about 1 minute.
• Add sauce mixture; whisk to combine and bring to a boil.
• Reduce heat to medium low and simmer while noodles are cooking.
• Just before serving stir in sesame oil.
• Drain noodles; divide into individual bowls, top with sauce.
• Sprinkle with scallions and bean sprouts as desired while eating.

Steps:

• Combine pork and soy sauce in a small bowl and mix well.
• Heat a wok or large skillet until hot. Stir-fry, 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 oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
• Add 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 according to package directions. Drain well.
• To serve, divide noodles 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.

Steps:

• Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
• Peel the ginger, then dice finely.
• Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
• Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
• Chop the green onions very finely, then measure – you will need 4 tablespoons in total.
• In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well.
• Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes – don’t overcook).
• Drain, and divide the steaming hot noodles between four plates.
• Each person individually mixes his sauce ingredients together with his noodles.
• For the chili oil: Heat the oil until it is just beginning to smoke.
• Remove from heat, add the hot red pepper flakes, and stir.
• The mixture will foam, and will smell very strong!
• It can be kept for months under refrigeration.

Steps:

• Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.
• Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.
• Cool, then strain the oil into a saucepan, discarding the peppercorns.
• Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.
• Keep warm over medium heat.
• Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.
• Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.
• Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.
• Eat, slurp and make appreciative noises at will!

Steps:

• Heat a large wok over high heat until a bead of water dances on the surface and then evaporates. Add the peanut oil and swirl to coat the pan. Add the ginger, garlic, and green onions and cook, stirring, just until fragrant. Add the pork and the preserved vegetable and stir until the meat loses its raw color, about 1 minute. Add the wine and cook for a few seconds to evaporate the alcohol and then add ½ cup of the chicken broth, soy sauce, chile oil, and vinegar. Bring the liquid to a boil and remove from heat.
• Bring a large saucepan of water to a boil. Remove the noodles from their packaging and fluff the strands to separate. Add the noodles to the boiling water. Let the pot come back up to a boil, then add the 2 cups cold water. Bring to a boil again and immediately drain the noodles. Shake the colander to drain the noodles well and then divide the noodles between the individual serving bowls.
• Top each serving of noodles with some spicy pork mixture and ladle over a bit of the remaining hot chicken broth. Place some of the blanched spinach on one side of the noodles and sprinkle with the chopped nuts and a little ground Sichuan peppercorns. Serve immediately.

Steps:

• Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
• Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
• Toss with the noodles and garnish with green onion and cilantro.
• This is traditionally served cold or at room temperature.