Dan dan noodles

Prepared 0 of 6 steps

1. 01

   Prepare the seasonings

   Finely chop the ya cai, mince the garlic and ginger, and slice the spring onions into rings. Briefly toast the Sichuan peppercorns in a dry frying pan and grind them. Put the noodle water on before frying the pork.

2. 02

   Mix the sesame sauce

   Gradually stir 160 ml warm water into the sesame paste until smooth. Add 30 ml soy sauce, the black vinegar, chilli oil, sugar and half the garlic. Divide between 4 deep bowls.

3. 03

   Sauté the meat

   Fry the pork mince in vegetable oil for 6–8 minutes, breaking it up into small crumbles. The meat should be lightly browned and not remain grey and moist; the temperature of the pork mince should reach 71 °C.

4. 04

   Season the meat crumbles

   Add the ginger, remaining garlic, ya cai and remaining 15 ml soy sauce to the pork. Cook for another 2 minutes, stirring. Add the ground Sichuan peppercorns, take off the heat and keep the pork hot.

5. 05

   Cook the noodles

   Boil wheat noodles according to package time until al dente, not overcooked. Drain on a colander and let sit for a few seconds to allow excess water to drain off. Do not leave the cooked noodles in the colander for long: they will stick together.

6. 06

   Divide between bowls

   Place hot noodles over the sauce in bowls, add meat crumbles and green onions. Serve immediately. Stir vigorously from bottom to top before eating to ensure the sesame sauce coats all the noodles evenly.