These spicy Asian noodles will put a pep in your step. A recipe with as many variations as an Irish stew, dan dan noodles are a classic element of Chinese Sichuan cuisine. The core of the recipe consists of noodles, a spicy peanut sauce, and minced pork. You can find udon noodles vacuum packed in most Asian stores.
Ingredients
For the mince
- 1 tablespoon canola oil
- 8 ounces ground pork
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- ½ teaspoon five-spice powder
- 2 teaspoons curry powder
For the sauce
- 1 tablespoon chili oil
- ¼ cup soy sauce
- ¼ cup peanut butter
- 2 tablespoons tahini
- 2 teaspoons chili paste
- ½ teaspoon Sichuan peppercorns - ground
- 4 cloves garlic - finely minced
- 2 cups chicken stock
To serve
- 8 ounces udon noodles
- 4 baby bok choi - halved lengthways
- 4 scallions - thinly sliced
- 2 ounces peanuts - roughly chopped
Instructions
Cook the noodles
- In a large pot of boiling water cook the noodles for 5-6 minutes.
- Drain the noodles and set them aside.
Cook the pork
- Heat a large wok over medium-high heat.
- Add the oil and fry the pork mince for 5-6 minutes or until browned.
- Add the hoisin, soy sauce, five-spice powder, and curry powder, cook for a further 2 minutes.
- Remove from the pan and set aside.
Make the sauce, blanch the bok choy, and serve
- With the wok over medium-high heat, add the chili oil, soy sauce, peanut butter, tahini, Sichuan peppercorns, and garlic cloves to the pan along with the chicken stock and stir until combined.
- Blanch the bok choi in boiling water for 1-2 minutes until tender.
- Divide the sauce between four bowls followed by the noodles, bok choi, minced pork, spring onions, and chopped peanuts. Serve straight away.