Dan Dan Noodles
Dan Dan Noodles (Spicy Sichuan Noodles)
From the Megler Kitchen, modified from the Cook's Illustrated Cookbook
Ingredients:
- 16 ounces ground pork
- 6 tablespoons soy sauce
- 4 tablespoons Chinese rice cooking wine or dry sherry
- Ground white pepper
- 4 tablespoons oyster sauce
- 1/2 cup peanut butter or Asian sesame paste
- 2 tablespoons rice vinegar
- 1-1.25 cups chicken broth
- Vegetable oil
- 6 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1.5 teaspoons red pepper flakes
- 2 tablespoons sesame oil
- 6 ounces asian noodles
- 3 medium scallions
- 4 ounces bean sprouts
Combine:
- pork, 2 tablespoons soy sauce, wine, and a pinch of white pepper in a small bowl. Stir well and set aside. Whisk together oyster sauce, remaining 4 tablespoons soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken broth and set aside.
Combine:
- garlic, ginger, and red pepper flakes in a small bowl.
Heat:
- 12-inch skillet over high heat. Add vegetable oil and swirl to coat. Add pork and cook, breaking meat into small pieces, until well browned, about 5 minutes. Stir in garlic mixture and cook until fragrant, about 1 minute. Add peanut butter mixture and bring to boil, stirring to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
Cook:
- Asian noodles according to directions on the package. Drain and rinse with cold water. Add a bit of sesame oil to prevent clumping.
Chop:
- scallions. Rinse bean sprouts thoroughly and drain.
Distribute:
- noodles among bowls and spoon sauce and pork over the noodles. Sprinkle with scallions and bean sprouts. Serve immediately.
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