*  Exported from  MasterCook  *
 
                    SPICY SICHUAN NOODLES (Dan Dan Mian)
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Ground pork
    1      tablespoon    Dark soy sauce
    1      teaspoon      Salt
    1      cup           Peanut oil
      3/4  pound         Chinese thin egg noodles -- (fresh or dry)
    3      tablespoons   Finely chopped garlic
    2      tablespoons   Finely chopped ginger
    5      tablespoons   Finely chopped scallions
    2      tablespoons   Sesame paste -- =OR=- peanut butter
    2      tablespoons   Dark soy sauce
    2      tablespoons   Chili oil
    2      teaspoons     Salt
    1      cup           Chicken stock
    1      tablespoon    Sichuan peppercorns -- (roasted and ground)
 
 COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a
 wok or saute pan until it is hot.
 Add the oil and deep-fry the pork, stirring with a spatula to break it into
 small pieces. When the pork is crispy and dry, about 4 minutes, remove it
 with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2
 tablespoons in the wok. Reheat the wok and add the garlic, ginger and
 scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy
 sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the
 noodles in a large pot of boiling water for 2 minutes if they are fresh or
 5 minutes if they are dried. Drain the noodles well in a colander.
 Divide them into individual bowls or put in large soup tureen. Ladle on the
 sauce.
 
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
 
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