Dan Dan Noodles

Main CourseAmerican ChineseNon-VegetarianSpicyMedium15 min4

Submitted by Sanjay Patel

Ingredients

4 servings

2 tbsp Chinese sesame paste (sub tahini, Note 1)
1.5 tbsp Chinese chilli paste in oil (, adjust spiciness (Note 2))
4 tbsp light soy sauce (Note 3)
2 garlic cloves (, minced)
3 tsp white sugar
1/2 tsp Chinese five spice powder (Note 4)
1 tsp Sichuan pepper powder (, preferably freshly ground (Note 5))
3 tbsp (or more!) chilli oil (, preferably Chinese (Note 6))
3/4 cup (185ml) chicken broth/stock (, hot, low sodium)
2 tsp Hoisin sauce
1 tsp dark soy sauce (Note 7)
1 tbsp Chinese cooking wine (sub 2 tbsp extra chicken stock)
1/2 tsp Chinese five spice powder (Note 4)
1 tbsp vegetable oil
250g/ 8oz pork mince (ground pork)
1 tsp vegetable oil
1 oz (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) (, finely chopped (Note 8))
500g/1lb white fresh noodles (, medium thickness (Note 9))
16 choy sum stems (, cut into 15cm pieces)
2 green onions (, finely sliced)
1 tbsp peanuts (, finely chopped (optional))

1.
Mix all ingredients except oil and chicken stock.
2.
Then gently stir in oil and stock - oil should be sitting on surface.
3.
Set aside.
4.
Mix together hoisin, soy, Chinese wine and five spice ("Sauce").
5.
Heat oil in a skillet or wok over high heat.
6.
Add pork and cook, breaking it up as you, until it changes from pink to white.
7.
Add Sauce and cook for 1 minute, then transfer into a bowl.
8.
Return skillet to stove, reduce to medium heat.
9.
Add oil into middle of skillet.
10.
Add Sui mi ya cai and stir for 30 seconds, just to warm through.
11.
Set aside.
12.
Bring a large pot of water to the boil.
13.
Cook noodles per packet directions.
14.
Add choi sum for last 1 minute of cooking.
15.
Drain.
16.
Ladle 1/4 of Dan Dan Sauce into a bowl.
17.
Pile in noodles, top with pork and Sui mi ya cai.
18.
Place choi sum on side.
19.
Sprinkle with peanuts and green onions and serve.
20.
To eat, mix it all up to coat the noodles well with Sauce, then devour!