Ingredients
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8
-
1
-
3
-
2
-
4
-
2
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Dan Dan Mian – Sichuan Spicy Noodles, I wouldn’t classify it as burning, but it was pretty tasty! The original recipe from here: calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I’ll only put in 1/2tsp. The recipe below reflects this., Delicious!!! used turkey sausage as that is what I had and the other reviewer suggested sausage for more flavor. Definately a keeper. I might add some red pepper and maybe some vegies but that is for me. Thank you for a wonderful dish. Made for SPRING PAC 2010., used a lb of bulk country pork sausage, rather than minced pork, and we found this to be delicious!
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Steps
|
1
Done
|
Combine Pork and Soy Sauce in a Small Bowl and Mix Well. |
|
2
Done
|
Heat a Wok or Large Skillet Until Hot. Stir-Fry, Stirring With a Spatula to Break It Into Small Pieces. When the Pork Is Lightly Browned, About 3 Minutes, Remove and Set Aside. |
|
3
Done
|
Bring a Large Pot of Water to Boil. (this Will Be For the Noodles.) While the Water Is Heating, Go to the Next Step. |
|
4
Done
|
Reheat the Wok (add Oil If Needed) and Stir-Fry the Garlic, Ginger, and Onions Until Aromatic, About 1 Minute. |
|
5
Done
|
Add Peanut Butter, Soy Sauce, Chilli Oil, Sesame Oil, Sichuan Pepper, Salt, and Chicken Stock and Simmer For 5 to 7 Minutes. |
|
6
Done
|
Meanwhile, When the Pot of Water Has Come to Boil, Toss in Noodles and Cook According to Package Directions. Drain Well. |
|
7
Done
|
to Serve, Divide Noodles Into Individual Bowls or Put Them All Into a Large Bowl For Sharing. Ladle the Sauce on Top, Top With Pork and Chopped Peanuts, and Serve While Hot. |
