Dan dan noodles
Recipe by Tony Tan.
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Serves
4
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2 tsp
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Shaoxing rice wine
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2 tsp
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light soy sauce
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200 gm
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fatty minced pork
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500 gm
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fresh wheat noodles (udon or Cantonese, see note)
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4
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green onions, finely chopped
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To serve:
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Thinly sliced fresh long red chillies, optional
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| Sauce |
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2 tbsp
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vegetable oil, plus extra, for noodles
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45 gm (1/3 cup)
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Tianjin preserved vegetable, rinsed and squeezed dry
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1 tbsp
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Shaoxing rice wine
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2 tbsp
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light soy sauce
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1 tsp
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dark soy sauce
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2-3 tbsp
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chilli oil, or to taste
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2 tsp
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Chinese black vinegar (available from Asian food stores)
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1 tbsp
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Sichuan pepper, dry-roasted, ground to a powder using a pestle and mortar
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1 cup
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chicken stock
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1
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Place Shaoxing wine and soy sauce in a bowl, season to taste with sea salt and freshly ground white pepper and combine well. Add pork and stir to coat in mixture, then cover and refrigerate for 15 minutes.
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2
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Cook noodles in boiling salted water until just tender, drain, then refresh under running water and drain again. Place noodles in a bowl, sprinkle with a little extra oil to prevent sticking and toss to coat.
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3
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For sauce, heat oil in a wok, add preserved vegetables and stir-fry over medium-high heat for 1-2 minutes or until fragrant. Add pork mixture and stir-fry over medium-heat, using a wok charn to crumble meat. Add wine and stir-fry for another 2-3 minutes or until meat is brown and crisp. Add remaining ingredients and bring to the boil. Divide room temperature noodles among bowls, spoon sauce over and serve immediately scattered with green onions and chillies, if using.
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Note Precooked noodles may be used but these only need brief reheating in boiling water.
RECIPE Tony Tan
PHOTOGRAPHY Con Poulos
STYLING Sophia Young