How to Make the Perfect Dan Dan Noodles

theguardian.com

Colin Bakewell

Eating since 1958, cooking since 1974

1 tsp Sichuan peppercorns

1 tbsp groundnut oil

100g minced pork

1 tbsp preserved Sichuan ya cai (Tianjin preserved vegetables), finely chopped

2 spring onions, sliced diagonally, whites and greens separated

1 tsp Shaoxing rice wine

1 tsp light soy sauce

175g fresh flour and water noodles - fairly thin ones, ideally

subheading: For the sauce:

4 tbsp light soy sauce

2 to 4 tbsp Sichuan roasted chilli oil, with sediment (to taste)

2 tsp Chianking black rice vinegar

½ tsp white sugar (optional)

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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