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Dan Dan Noodles: Authentic Sichuan
Recipe 1 to replicate Li
  • 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:
  • 3 teaspoons oil
  • 16 oz. ground pork or beef (225g)
  • 3 to 4 teaspoons sweet bean sauce or hoisin sauce
  • 3 to 4 teaspoons shaoxing wine
  • 2.5 teaspoon dark soy sauce
  • 1 teaspoon five spice powder
  • 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)
Note: Ingredients may have been altered from the original.
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