Recipe

Dan-dan Mian I Szechuan Recipe

Add Step-by-Step Photos	Bondc / All my dishes 2 years, 1 month ago This recipe is adapted from Dunlop's Land of Plenty. These are sold on the street in Szechuan, and there are two varieties: with and without sesame paste. These are without. Dunlop also has a recipe with, which I may post, if I try it and like the re... More Prep:15m Cook:5m Servings:4	Bondc
	chinese szechuan hot spicy noodles

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Ingredients

1 lb. fresh Chinese noodles

Sauce

1 T. peanut oil

4 T. Szechuan ya cai (see instructions below)

3 green onions

1/2 T. dark soy sauce

6 T. chili oil

1 1/2 T. black vinegar

1 t. Szechuan peppercorns, ground

Pork Topping

1 T. oil

4 oz ground pork

1 t. sherry

2 t. light soy sauce

Directions

Szechuan ya cai is one of the several things often labelled as Szechuan preserved vegetable. It's preserved turnip greens. You'll find it at any Asian grocery in a pouch. You can substitute Tsinjiang preserved vegetable (in a jar). Measure it out, then chop it. Or you could use fresh turnip greens, though they won't be the same, of course.

Heat 1 T. of oil in wok over high flame. Add the ya cai and stir-fry for about 20 seconds, until it is fragrant. Set aside.

Add another T. of oil to wok and reheat, then add the pork and stir-fry. As the meat separates, splash in the wine. Add the soy sauce and salt to taste, and continue to stir-fry until the meat is well-cooked but not too dry. Remove from the wok and set aside.

Slice the white part of the green onions very thinly. Chop the green parts into pieces about a half-inch long.

Put stir-fried ya cai, green onions, and other sauce ingredients into a serving bowl and mix.

Cook noodles according to the instructions on the package. Then drain and add them to the sauce. Sprinkle with the pork and serve immediately.

If serving from a big bowl, mix sauce and noodles and meat until evenly distributed. Otherwise, assemble each portion in individual serving bowls and allow people to mix their own.

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