My Dan Dan Noodles

We're off to Chengdu (China) with this Sichuan favourite.

Gosh, this dish took years to get even vaguely close to the sichuan restaurant. Yes, it was worth the effort.  The 'not quite what I was aiming for' bowls of noodles were still tasty.

Then, I promptly added pan roasted mini munchkin squash.  That worked, adding a sweet element alongside the firey heat.

There are 3 elements to the dish, a meat topping, sauce and noodles.  There's a handy cheat though.

Serves 2

Meat topping:

2 red chillies, chopped

1/2 TBSP ginger, grated

2 garlic cloves, crushed

200g minced beef (or pork but I prefer beef)

Sprinkle of 5 spice (1/4 tsp)

1 tsp toasted whole sichuan pepper

1/2 TBSP shaoshing wine

10 cornichons in vinegar, drained and finely sliced (a swap for sichuan preserved vegetable)

1 tsp light soy

1/2 TBSP stir fry oil (mine is rice bran)

Method:

Stir fry garlic, ginger and chilli for 30 seconds.

Add beef, 5 spice and sichuan pepper.

When the beef starts to brown, pour the shaoshing around your wok/pan and shout "wok-hei."

Stir in the gherkins and turn off the heat once fragrant, after 1 or 2 minutes.

Taste and season with light soy.

 

Noodle sauce:

2 tsp tahini or peanut butter

1 TBSP + 1 tsp asian chilli oil (Laoganma)

1 TBSP + 2 tsp black rice vinegar (or inexpensive balsamic)

1 TBSP light soy

1 tsp sugar

1 tsp ground sichuan pepper

A shake of 5 spice no more than 1/4 tsp

1 tsp sesame oil

Method:

Add all the sauce ingredients to a 500ml or 1000ml measuring jug.

When draining the noodles pour 400ml of water into the measuring jug and stir.

Noodles:

120g white wheat noodles cooked in salted water according to the pack instructions.

Drain noodles, pouring 400ml of cooking water into your measuring jug containing the sauce ingredients.

Serve by dividing the noodles into 2 bowls, add meat topping and pour on the sauce.

Extra chilli oil can go on top as can sliced spring onion or a few coriander/cilantro leaves.

My final twist, a mini munchkin squash deseeded, chopped and pan roasted for 10 minutes in a little oil, medium heat, lid on.