DAN DAN NOODLES (SPICY SICHUAN NOODLES)
4 servings
Cook in a large pot of boiling unsalted water until tender:
- 12 ounces dried Chinese egg noodles or spaghetti
Drain the noodles, rinse under cold water, and drain again. Set aside. Stir together in a small bowl:
- ¼ cup chicken stock or broth or water
- 2 tablespoons soy sauce
- 2 tablespoons chili oil
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon Chinese black vinegar or unseasoned rice vinegar
- 2 teaspoons sesame paste or tahini
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- ½ teaspoon ground Sichuan pepper
Set aside. Heat a wok or large skillet over medium heat. When hot, add:
- 2 tablespoons peanut or vegetable oil
Swirl the oil around in the pan until it shimmers. Add and stir-fry until the garlic browns slightly:
- 2-inch piece ginger, peeled and minced
- 2 garlic cloves, minced
Add and cook, breaking up the meat, until no longer pink but not browned:
- 1 pound ground pork
Drain any excess fat. Stir in the sauce and cook for 2 minutes. Transfer the noodles to a serving plate and pour the pork mixture over them. Garnish with:
- Chopped roasted peanuts
- Finely chopped green onions