*  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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