Dan Dan Mian
Course: Dinner, Main DishCuisine: ChineseDifficulty: EasyServings
4
servingsCooking time
15
minutesTotal time
25
minutesIngredients
- Sauce:
4 tablespoons (60 milliliters) Chinese sweet soy sauce
4 tablespoons (60 milliliters) Chinese light soy sauce
1 to 2 tablespoons (15 to 30 milliliters) sambal chile sauce
2 teaspoons (10 milliliters) Chinese black vinegar
1/2 teaspoon Sichuan peppercorn powder
1 tablespoon (15 milliliters) tahini
- Noodles:
2 tablespoons (30 milliliters) vegetable oil
2 tablespoons (30 grams) fresh ginger, thin sliced
2 tablespoons (30 grams) garlic, minced
1 pound (500 grams) ground pork
4 tablespoons (60 grams) Tianjin preserved vegetable, rinsed
3 tablespoons (45 milliliters) sherry
1 cup baby spinach
3 scallions, green parts only, thinly sliced
8 ounces (500 grams) Chinese dry wheat noodles
Directions
- For the sauce: Combine all sauce ingredients in a small bowl and reserve.
- Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.
- Heat the vegetable oil in a wok over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add baby spinach, cooking until wilted. Then add the reserved sauce. Stir-fry folding constantly for 1 more minute or until pork is fully cooked.
- Pour the meat sauce over the noodles and top with scallions and Sichuan peppercorn powder.
