Today’s recipe is requested by you! So I made it happen! It’s Sichuan Dan Dan noodles.
Sauce:
1 tablespoon of soy sauce
1 tablespoon of sesame paste
1 tablespoon of chili oil
1/2 of a tablespoon of black vinegar
1/2 of a tablespoon of sugar
A pinch of Sichuan pepper powder
1 clove of minced garlic
Ingredients
A handful of peanuts
4 ounces of minced pork
1 tablespoon of Shaoxing wine
1 tablespoon of soy sauce
A pinch of Sichuan pepper powder
2 tablespoons of sui mi yacai
2 ounces of shanghai bok choy
1/2 pound of medium thickness noodles
1 tablespoon of chopped scallion
To make the sauce, first in a bowl, 1 tablespoon of soy sauce, 1 tablespoon of sesame paste, 1 tablespoon of chili oil (I made this chili oil myself, click here if you are interested at the recipe), 1/2 of a tablespoon of black vinegar, 1/2 of a tablespoon of sugar, A pinch of Sichuan pepper powder, 1 clove of minced garlic, and mix well.
In a pan, add 4 tablespoons of oil and a handful of peanuts (the tip here is to add the peanuts in cold oil, so they won’t be burn), and cook this until they turn beautiful golden brown. And them out and put aside.
In the same pan and the same oil (this oil is going to be extra fragrant because we fried peanuts in it before, add 4 ounces of minced pork and try to separate them. Then season with 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, and a pinch of Sichuan pepper powder. Now add 2 tablespoons of sui mi yacai (it’s a type of Sichuan preserved vegetable, and you can find this in any Chinese supermarkets.) Stir fry until combined.
In a pot, blanch 2 ounces of Shanghai bok choy. Take them out and put aside.
In the same pot, cook 1/2 of a pound of noodles for 3 minutes or based on your package’s instruction. (We can also take 3 tablespoons of noodles water and add in the sauce here.) After 3 minutes, drain with cold water.
Now we can plate the Dan Dan noodles in the bowl, top with the Shanghai bok choy, the topping, peanuts, and scallions. Serve!
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