Spicy Sichuan Noodles (dan Dan Mian)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Sichuan | Oriental, Pasta | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Ground pork |
| 1 | T | Dark soy sauce |
| 1 | t | Salt |
| 1 | c | Peanut oil |
| 3/4 | lb | Chinese thin egg noodles |
| fresh or dry | ||
| 3 | T | Finely chopped garlic |
| 2 | T | Finely chopped ginger |
| 5 | T | Finely chopped scallions |
| 2 | T | Sesame paste |
| =OR=- peanut butter | ||
| 2 | T | Dark soy sauce |
| 2 | T | Chili oil |
| 2 | t | Salt |
| 1 | c | Chicken stock |
| 1 | T | Sichuan peppercorns |
| roasted and ground |
INSTRUCTIONS
COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 819
Calories From Fat: 740
Total Fat: 83.5g
Cholesterol: 38.9mg
Sodium: 2688.3mg
Potassium: 310.6mg
Carbohydrates: 9.1g
Fiber: <1g
Sugar: 1.5g
Protein: 10.6g