Famous Dan Dan Noodles from Every Grain of Rice Cookbook
- 1 Teaspoon Sichuan peppercorns
- 1 Tablespoon groundnut oil
- 100 Grams minced pork
- 1 Tablespoon preserved Sichuan ya cai (Tianjin preserved vegetables), finely chopped
- 2 Spring onions, sliced diagonally, whites and greens separated
- 1 Teaspoon ground black pepper
- 1 Teaspoon Shaoxing rice wine
- 1 Teaspoon light soy sauce
- 175 Grams fresh or dried ramen noodles
- For the sauce:
- 4 Tablespoons light soy sauce
- 2-4 Tablespoons Sichuan roasted chilli oil, with sediment (to taste)
- 2 Teaspoons Chianking black rice vinegar
- Sichuan peppercorns
- Groundnut oil
- Minced pork
- Sichuan ya cai (Tianjin preserved vegetables)
- Spring onions
- Shaoxing rice wine
- Light soy sauce
- Ramen noodles
- Sichuan roasted chilli oil, with sediment (to taste)
- Chianking black rice vinegar
- Black pepper
- Toast the peppercorns in a dry, hot wok or frying pan until fragrant, then grind and set aside. Heat the oil in a frying pan or wok over a high heat until shimmering, then add the pork and stir-fry until brown and beginning to crisp. Add the preserved vegetables, the whites of the spring onions and the ground pepper, and stir-fry for a couple of minutes. Add the wine and soy sauce and continue to cook until dryish and crunchy.
- Whisk together the ingredients for the sauce in a heatproof bowl, adding two tablespoons of chili oil at this point.
- Cook the noodles in just enough boiling water to cover until springy, then scoop out a cupful of cooking water and set aside. Drain the noodles.
- Whisk four tablespoons of cooking water into the sauce, then taste and add more chili oil, if you think it needs it. Divide between bowls, add the noodles and sprinkle over the pork and spring onion greens. Serve immediately, with extra chili oil on the side.