Dan Dan Noodles
Dan Dan Noodles

Ingredients

Method

  • 225g pork mince
  • 1 tbsp dark soy sauce
  • 1 tsp salt
  • 225ml veg oil
  • 3 tbsp chopped garlic
  • 2 tbsp chopped ginger
  • 5 tbsp chopped spring onion
  • 2 tbsp peanut butter
  • 2 tbsp light soy sauce
  • 2 tbsp chilli oil
  • 225ml chicken stock
  • 250g egg noodles
  • 1 tbsp Sichuan peppercorns, ground
  • 1 red chilli, chopped
  • Chopped coriander
  • Combine the pork, dark soy sauce, and salt in a bowl and mix. Add the oil to a hot wok, and deep fry the pork, stirring to break into small pieces. Once the meat is crisp and dry, drain on kitchen paper.
  • Remove all but 2 tbsp of the pork oil from the wok, and stir-fry the garlic, ginger, and spring onions for about 30 seconds. Add the peanut butter, light soy sauce, chilli oil, salt, and stock, and allow to simmer for 4 minutes. Meanwhile, cook the noodles in salted boiling water, and when ready, divide between two bowls. Ladle over the sauce, top with the crispy pork, and garnish with Sichuan peppercorns, chilli, and coriander.
30 mins
2 serving
This recipe pairs perfectly with the KT '5452' Dry Riesling 2020 from Clare Valley, Australia.

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