Dan dan noodles are a slightly sweet, slight salty, slight spicy midweek dinner winner that can be ready on the table in just half an hour. Traditionally made by mixing a good quality, fatty ground pork or pork mince with peanut butter, we’ve made a minor swap by adding brown sugar instead, so that it’s a little more allergy friendly but just as delicious.
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Ingredients
Method
Combine 1 tablespoon Shaoxing wine and 1 tablespoon soy sauce and the white pepper in a medium bowl. Add pork and mix until well combined.
GREEN ONION SAUCE: Place the green onion in a small heatproof bowl. Heat the oil in a large wok over high heat; pour over onion then set aside to serve.
Heat oil in the wok over high heat; stir fry green onion, ginger, garlic, Sichuan pepper and sesame paste for 1 minute. Add pork mixture; stir-fry for 5 minutes or until well browned.
Add remaining Shaoxing wine, soy sauce, chilli oil, black vinegar, sugar, stock and gai lan to the wok. Bring to the boil; stir-fry for 2 minutes or until gai lan is just wilted.
Meanwhile, cook noodles in a large saucepan of boiling water for 1 minute, drain.
Divide noodles among heated bowls; top with pork mixture and serve with Green Onion Sauce and extra chilli oil.
Shaoxing wine is made from rice and is an essential ingredient in most Chinese savoury dishes. Chinese sesame paste is made from toasted sesame seeds, you can use a dark-roast peanut butter as an alternative. Chinese black vinegar has a malty taste so diluted balsamic vinegar can be used as a substitute. Ingredients are easily available from Asian grocery stores and some larger supermarkets.
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