Hot and Spicy Szechuan Noodles (Dan Dan Mian)

Recipe by currybunny
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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