Dan dan (ish) noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6
Ingredients
- 400g pork mince
- 4 large cloves garlic, thinly sliced
- 1 heaped tbsp Chinese five-spice
- 1 tbsp sichuan peppercorns, finely grated
- 1 tbsp sesame oil
- 4 tbsp toban jiang chilli bean paste, (see notes below)
- 2 tbsp chiu chow chilli oil, (see notes below)
- 200g fine green beans, each cut into 3
- 300g dried egg noodles
- 2 tbsp tahini
- 4 spring onions, thinly sliced
- a handful toasted sesame seeds
Method
- STEP 1
Dry-fry the pork mince in a wok or deep frying pan over a high heat for 5 minutes, breaking it down with the side of a spoon. Before it’s fully cooked, add the garlic, five-spice, sichuan pepper and sesame oil, and stir well. Keep moving the mince around for 5 minutes so it begins to crisp up but doesn’t stick. Add the chilli bean paste and chilli oil, and mix well, before adding the green beans and stir-frying for a few minutes to soften.
- STEP 2
Cook the noodles following pack instructions, then drain, reserving the water, and set aside.
- STEP 3
Add 300ml of the noodle water to the pork mixture, stir well, add the tahini and stir well again. Simmer until the mixture forms a saucy consistency (add a splash of lukewarm water to loosen, if needed).
- STEP 4
To serve, plate the noodles and pour the pork mixture over them. Garnish with spring onions and toasted sesame seeds.
