Ingredients
- Serves 4
- For the mince:
- 1 tbsp sunflower oil
- 250g pork mince
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1/2 tsp five spice powder
- 2 tsp curry powder
- For the sauce:
- 1 tbsp chilli oil
- 4 tbsp soy sauce
- 4 tbsp peanut butter
- 2 tbsp tahini
- 2 tsp chilli paste
- 1/2 tsp Sichuan peppercorns, ground
- 4 garlic cloves, finely minced
- 500ml chicken stock
- To serve: 250g udon noodles
- 4 baby bok choi, halved lengthways
- 4 Spring onions, thinly sliced
- 50g peanuts, roughly chopped
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 a noodles, a spicy peanut sauce and minced pork. You can find udon noodles in most Asian stores. In a large pot of boiling water cook the noodles for 5-6 minutes. Drain the noodles and set aside.
Heat a large wok over a 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.
With the wok over a medium-high heat, add the chilli oil, soy sauce, peanut butter, tahini, chilli paste, 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.
