This version of the Szechuan Dan Dan Noodles is speedy and incredibly delicious! Just 30 minutes of your time will get you a dish that is better and healthier than takeout!
350g/2/3 lbsmedium Chinese egg noodles or spaghettidry
2tbspsesame oil, divided
1tbspvegetable oil
500g/ 1 lbsground pork
2clovesgarlic
1tbspgrated ginger or ginger paste
4green onions/spring onions
1tspSichuan peppercorns or black peppercornsground or crushed
375ml/1.5 cupschicken stock
1tbspChinese chilli oil
2tbsprice vinegar
3tbspdark soy sauce
2tbsphoisin sauce
2bok choychopped
30g/1 cupspinach
4tbsproasted peanuts
Instructions
Cook the noodles according to the package instructions. Drain the noodles and rinse them under cold water, add sesame oil and toss to coat, set aside until needed.
In a wok or a large deep pan, heat the vegetable oil, then add the pork and brown until no longer pink, add the white parts of the onion, ginger, the crushed peppercorns and garlic, cook for 1-2 minutes.
Then add in the stock, chilli oil, vinegar, dark soy sauce and the hoisin sauce, bring to a boil and let the liquid reduce, then add chopped bok choy and spinach, cook for 2-3 minutes over medium heat. Now it’s time to bring the noodles to the pan. Stir them in and let them heat through. Finish off with a drizzle of sesame oil.
Serve topped with sliced green onions, roasted peanuts and Chinese chilli oil on a side.