Ingredients with Measurements:
- 8 oz. dried Chinese egg noodles
- 1/2 lb. ground pork
- 2 tbsp. vegetable oil
- 2 tbsp. Sichuan peppercorns
- 2 tbsp. chili oil
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 2 tbsp. Chinese black vinegar
- 1 tbsp. sugar
- 4 cloves garlic, minced
- 2 green onions, thinly sliced
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Colander
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the dried egg noodles and cook for 5-6 minutes, or until tender. Drain the noodles in a colander and rinse with cold water. Set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the Sichuan peppercorns and stir-fry for 30 seconds, or until fragrant.
3. Add the ground pork to the wok and stir-fry for 5-6 minutes, or until browned and cooked through.
4. Add the chili oil, sesame oil, soy sauce, Chinese black vinegar, sugar, garlic, and half of the green onions to the wok. Stir-fry for 1-2 minutes, or until the sauce is well combined and heated through.
5. Add the cooked egg noodles to the wok and toss to coat with the sauce.
6. Divide the noodles among four serving bowls. Top each bowl with the remaining green onions, chopped peanuts, and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 37g
Protein: 22g
Sodium: 700mg
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for ground pork.
- Rice noodles or udon noodles can be substituted for egg noodles.
- Rice vinegar can be substituted for Chinese black vinegar.
Variations:
- Add sliced mushrooms or bok choy to the wok for added vegetables.
- Use shrimp or tofu instead of ground pork for a vegetarian option.
- Add a splash of chicken broth or water to the wok to create a saucier dish.
Tips and tricks:
- Use a non-stick wok or skillet to prevent sticking.
- Adjust the amount of chili oil to your desired level of spiciness.
- Toast the Sichuan peppercorns in a dry skillet before using for added flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Chopped peanuts and cilantro.
Pairings:
Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or cucumber salad.
Troubleshooting advice:
- If the noodles are too dry, add a splash of chicken broth or water to the wok.
- If the dish is too spicy, reduce the amount of chili oil used.
Food safety advice:
- Cook the ground pork to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Dan Dan noodles originated in Sichuan province in China and are known for their spicy and savory flavor.
Flavor profiles:
Spicy, savory, and nutty.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese