Dan Dan Noodles - A Spicy Sichuan Noodle Dish

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Ingredients

For the Chili Oil:

• 2 tablespoons Sichuan peppercorns
• 1 inch-long piece of cinnamon
• 2 star anise
• 1 cup oil
• ¼ cup crushed red pepper flakes

For the Meat and Sui Mi Ya Cai:

• 3 teaspoons oil
• 8 oz. ground pork
• 2 teaspoons sweet bean sauce or hoisin sauce
• 2 teaspoons shaoxing wine
• 1 teaspoon dark soy sauce
• ½ teaspoon five spice powder
• ⅓ cup sui mi ya cai

For the sauce:

• 2 tablespoons sesame paste (tahini)
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• ¼ teaspoon five spice powder
• ½ teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)
• ½ cup of your prepared chili oil (scary, but yes!)
• 2 cloves garlic, very finely minced
• ¼ cup hot cooking water from the noodles

For the Noodles & Veg:

• 1 lb fresh or dried white

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noodles, medium thickness

1 small bunch leafy greens (spinach, bok choy, or choy sum)

chopped peanuts (optional)

chopped scallion (optional)

Instructions

• to form the chili oil: in an exceedingly little pot, add the Szechuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, so put off the warmth. Wait half-dozen - seven minutes, then take away the peppercorns, cinnamon stick, and star anise with a slotted spoon.

• Add the crushed red pepper flakes and permit them to steep within the hot oil. It ought to begin smelling sweet-smelling, virtually like popcorn. permit the oil to chill. This makes a lot of chili oil than you’ll want, however you’ll be glad to own it existing to be used in different dishes. Store in an exceedingly glass jar and keep cold.

• Tip: the crushed red pepper flakes square measure quite spicy, thus if you would like a milder chili oil, obtain whole dried red chilies from any Asian market, de-seed them, so use a kitchen appliance to cut them into flakes to form the oil.

• to form the meat mixture: in an exceedingly pan, heat a teaspoon of oil over medium heat, and brown the bottom pork. Add the sweet bean sauce, shaoxing wine, dark soy, and 5 spice powder. Cook till all the liquid is gaseous. Set aside.

• Heat the opposite two teaspoons of oil within the pan over medium heat, and sautee the sui mi ya ci (pickled vegetables) for some minutes. Set aside.

• to form the sauce: combine along all the ingredients. style and modify seasoning if you wish. you'll be able to loosen it with a lot of quandary, add a lot of Szechuan pepper powder, etc.

• to arrange the noodles and veggies & assemble: Cook the noodles in step with package directions and drain. Blanch the greens within the noodle water, and drain.

• Divide the sauce among four bowls, followed by the noodles and therefore the ivy-covered greens. Add the steamed pork and sui mi ya cai over the highest. Sprinkle with sliced peanuts and scallions (totally optional!) if you wish, and blend everything along. Enjoy!

source http://recipetocooking.blogspot.com/2019/01/dan-dan-noodles-spicy-sichuan-noodle.html

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