Thursday, March 31, 2016

[Cook] Dan Dan Noodles

The mention of Sichuan cooking often brings to mind the numbing peppercorns. I was never a big fan of the overly numbing sensation. Thankfully now that I am the one cooking, I am able to adjust the numbing properties accordingly. The result is a wonderful blend of aromatic Sichuan peppercorns and Chinese sauces to give a tasty, not overly numbing version of Sichuan Dan Dan noodles.
I have also taken liberties with the toppings and instead added my favourite Sichuan preserved mustard and pork slices. Really love this dish! Highly recommended!

There are 2 parts to this dish, first to make the Sichuan chilli oil, then secondly combining everything to make the Dan Dan noodles.


Recipe from :


Star anise1
Chilli Powder0.5 cup
Sichuan Peppercorn1.5 tsp
Five spice powder1.5 tsp
Ginger4 slices
Sesame seeds1 tbsp
*Corn oil1 cup
* Any vegetable oil will do


Crush Sichuan peppercorns into powder.
Combine everything in a small bowl.
Heat up oil and pour into bowl.
Let cool and leave for a day or two.



For Pork Slices
Pork Slices200g
Sichuan Preserved Vege70g
For Sauce
Sichuan Chili Oil1 tbsp
Soy sauce1 tbsp
Sesame Oil0.25 tbsp
Sugar0.5 tsp
Minced garlic1 tsp
Chicken stock0.25 cup


For Pork Slices
- Marinate pork slices with dash of soy sauce, sesame oil, corn flour and ginger.
- After about an hour, heat up 1 tbsp of oil in a wok and fry the Sichuan vege until fragrant. Put aside.
- Heat up another tbsp of oil on high heat and toss in marinated pork. Cook until done, and toss in Sichuan vege. Add a bit of water to get some sauce going. Season as needed. 

For Noodles
- Cook noodles according to packet instructions.
* I used Taiwan white egg noodles
- Mix ingredients in a bowl to make the sauce.
- When noodle is done, simple add sauce and mix well.
- Top with pork slices.

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