If you ever come over to my house and my TV is on (and it’s not football or something else the Husband watches) it is either on the Food Network, the Cooking channel or the Travel channel. I love cook and try out new recipes to add to my repertoire.
While watching one of my favorite cooking shows I saw a segment on Dan Dan Noodles. Since living in Thailand, I have been cooking a lot of Thai food, then moved to Korean food and now I thought I would give Chinese food a try. Dan Dan Noodles seemed simple enough, full of flavors and looked so delicious I just had to try it out. This recipe is my take on this popular Chinese dish.
What you will need:
1/2 lb ground pork
Oil for cooking
5 cloves garlic, minced
2 T ginger, grated
2 Thai chilies, seeded and minced
1 T rice vinegar
1 T balsamic vinegar
1 T sesame paste (or tahini)
1 T shaohsing rice wine (dry sherry can be substituted)
1 T light soy sauce
1 T ground Sichuan peppercorns *
1 tsp white pepper powder
~ 1-2 c HOT chicken stock per serving
flat noodles (I found dry noodles at the Asian market and they were called dan dan noodles)
2 T sesame oil
2 T hot chili oil
1 T ground Sichuan peppercorns
green onions, sliced
What you will do:
1. Bring a pot of water to the boil. Add a pinch of salt and cook dan dan noodles. Drain and set aside.
2. In a separate sauce pan, heat up chicken stock to a rolling boil.
3. In a wok, heat oil, add garlic, chilies, and ginger. Stir until an aroma develops. Add minced pork and stir-fry (browning meat). Add rice vinegar, balsamic vinegar, sesame paste, shaohsing, light soy sauce, Sichuan peppercorns, white pepper and continue to cook pork through.
4. Once pork is cooked, place noodles in a bowl, add the flavored pork and ladle in the chicken stock. Garnish with sesame oil, chili oil, green onions, Sichuan peppercorns and cilantro. Enjoy!
**Sichuan Peppercorns are a curious little spice. I think when most people think of Sichuan peppercorns they automatically think SPICY. This is not the case. This curious little spice possesses a very floral aroma with a tingling and numbing sensation in your mouth. It is similar to the way your mouth feels after eating spicy food but without the spice. It is also one of the ingredients in Chinese 5 spice.
Cheers and happy eating!