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main-meals

Dan Dan Noodles

These spicy Asian noodles will put a pep in your step.

30 4
Dan Dan Noodles | DonalSkehan.com, These spicy Asian noodles will put a pep in your step.

main-meals

Dan Dan Noodles

These spicy Asian noodles will put a pep in your step.

Wednesday, July 27, 2016

For the mince:

1 tbsp sunflower oil

250g pork mince

2 tbsp hoisin sauce

2 tbsp soy sauce

½ tsp five spice powder

2 tsp curry powder

For the sauce:

1 tbsp chilli oil

4 tbsp soy sauce

4 tbsp peanut butter

2 tbsp tahini

2 tsp chilli paste

½ tsp Sichuan peppercorns, ground

4 garlic cloves, finely minced

500ml chicken stock

To serve:

250g udon noodles

4 baby bok choi, halved lengthways

4 Spring onions, thinly sliced

50g peanuts, roughly chopped

Large pot

Large wok

 

30 mins
Serves 4

A recipe with as many variations as an Irish stew, dan dan noodles are a classic element of Chinese Sichuan cuisine. The core of the recipe consists of a noodles, a spicy peanut sauce and minced pork. You can find udon noodles vacuum packed in most Asian stores.

 

In a large pot of boiling water cook the noodles for 5-6 minutes. Drain the noodles and set aside.
Heat a large wok over a medium high heat. Add the oil and fry the pork mince for 5-6 minutes or until browned. Add the hoisin, soy sauce, five spice powder and curry powder, cook for a further 2 minutes. Remove from the pan and set aside.
With the wok over a medium high heat, add the chilli oil, soy sauce, peanut butter, tahini, Sichuan peppercorns and garlic cloves to the pan along with the chicken stock and stir until combined.
Blanch the bok choi in boiling water for 1-2 minutes until tender.
Divide the sauce between four bowls followed by the noodles, bok choi, minced pork, spring onions and chopped peanuts. Serve straight away.
30 mins
Serves 4

Ingredients

For the mince:

1 tbsp sunflower oil

250g pork mince

2 tbsp hoisin sauce

2 tbsp soy sauce

½ tsp five spice powder

2 tsp curry powder

For the sauce:

1 tbsp chilli oil

4 tbsp soy sauce

4 tbsp peanut butter

2 tbsp tahini

2 tsp chilli paste

½ tsp Sichuan peppercorns, ground

4 garlic cloves, finely minced

500ml chicken stock

To serve:

250g udon noodles

4 baby bok choi, halved lengthways

4 Spring onions, thinly sliced

50g peanuts, roughly chopped

You'll Need

Large pot

Large wok

 

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