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NOODLES - Dan Dan Noodles
Nb persons: 4
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| Dan Dan Noodles [WOK] Ingredients | |
| 12 ounces | Shanghai-style noodles or udon |
| 3 tablespoons | vegetable oil |
| 3/4 pound | ground pork |
| Kosher salt | |
| freshly ground black pepper | |
| 2 tablespoons | chopped peeled ginger |
| 3/4 cup | chicken stock |
| 2 tablespoons | chili oil, or to taste |
| 2 tablespoons | red wine vinegar |
| 2 tablespoons | soy sauce |
| 4 teaspoons | tahini, (sesame seed paste) |
| 1 teaspoons | Sichuan peppercorns, ground in a mortar and pestle |
| Pinch | sugar |
| 4 tablespoons | chopped roasted peanuts |
| 1 bunch | scallions, thinly sliced |
Procedures
1
Bring a large pot of water to boil and add the noodles. Cook until tender but still slightly firm to the bite, then drain and transfer to a bowl of ice water to quickly chill. Drain well.
2
In a large (12-inch) skillet or wok, heat oil over medium-high heat until smoking. Add pork and a pinch of salt and pepper and cook until partially cooked but still half pink. Add ginger and continue cooking until pork is cooked through and starting to brown.
3
Stir in chicken stock, chili oil, red wine vinegar, soy sauce, tahini, and sichuan peppercorns. Season with a little sugar, then bring to a boil and simmer until the sauce thickens, 7-10 minutes.
4
Add noodles to the skillet and toss well in the sauce. Once noodles are heated through, taste for salt and sugar. Transfer to bowls and top with peanuts and scallions. Serve immediately.
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