Pork dandan noodles
Persons
5
Prep Time
30 hours
Cook Time
30 hours
Total Time
60 hours
Ingredients
- 600g ground pork
- 3 garlic cloves - finely chopped
- a thumb-size piece of ginger - finely chopped
- 1 tbsp doubanjiang
- 40g cashew nut - roughly crashed
- 1 tsp szechuan peppercorns - roughly crashed
- 1 leek - half chopped to fry, half stripe to garnish
Ingredient A
- 3 tbsp tianmian jiang (sweet bean sauce)
- 1 tbsp dark soy sauce
- 2 tbsp chinese cooking wine
- 1 tsp chinese black vinegar
- 1/2 tbsp sichuan peppercorn oil
- 1 tsp brown sugar
- dash of kosher salt
For the soup
- 1600ml water
- 3 tbsp chinese chicken powder
- 2 tbsp garlic cloves - finely chopped
- 1 tbsp sesame
- 20g cashew nut - finely chopped
- 2 tbsp sesame paste
- 1/2 tbsp soy sauce
- 1/2 tbsp chinese black vinegar
- 1/2 tbsp sichuan peppercorn oil
- dash of salt
- ramen noodles or thick egg noddles for 5 persons
Instructions
- 1. In a frying pan, heat 1 tbsp vegetable oil and cook garlic and ginger until fragrant. Add doubanjian and cook.
- 2. Add cashew nut and szechuan peppercorns and cook.
- 3. Add ground pork and cook until no longer pink. Add chopped leek and cook lightly.
- 4. Season with ingredient A. Cook for a few minutes and turn off the heat. Set aside.
- 5. For the soup In a large saucepan, heat 1 tbsp oil, and cook garlic until fragrant. Add sesame, cashew nut and sesame paste and cook. Then add soy sauce and black vinegar. Set aside.
- 6. In the prepared water (1600ml), add chicken powder to melt.
- 7. In a large saucepan, add the soup from #6 gently. Bring to a boil. Then add sichuan peppercorn oil.
- 8. Add dash of salt to your taste.
- 9. All together now Cook noodles according to the package instructions and divide them between serving dishes and top with pork and leek/striped.
- 10. Pour the soup over the noodles with some chili oil, if desired.
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