Dan Dan Noodles: Authentic Sichuan

thewoksoflife.com

Edgar's Shelf

subheading: FOR THE CHILI OIL:

2 tablespoons Sichuan peppercorns

1 cinnamon stick

2 star anise

1 cup oil

¼ cup crushed red pepper flakes

subheading: FOR THE MEAT AND SUI MI YA CAI:

3 teaspoons oil

8 oz. ground pork (225g)

2 teaspoons sweet bean sauce or hoisin sauce

2 teaspoons shaoxing wine

1 teaspoon dark soy sauce

½ teaspoon five spice powder

⅓ cup sui mi ya cai

subheading: FOR THE SAUCE:

2 tablespoons sesame paste

tahini

3 tablespoons soy sauce

2 teaspoons sugar

¼ teaspoon five spice powder

½ teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

½ cup of your prepared chili oil (scary, but yes!)

2 cloves garlic (very finely minced)

¼ cup hot cooking water from the noodles

subheading: FOR THE NOODLES & VEG:

1 pound fresh or dried white noodles

(450g, medium thickness)

1 small bunch leafy greens (spinach, bok choy, or choy sum)

chopped peanuts

chopped scallion (optional)

Directions at thewoksoflife.com

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