[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.

SICHUAN CHILLI OIL

Recipe from : http://www.chinasichuanfood.com/how-to-make-chinese-red-oil/

INGREDIENTS

Star anise	1
Chilli Powder	0.5 cup
Sichuan Peppercorn	1.5 tsp
Five spice powder	1.5 tsp
Ginger	4 slices
Sesame seeds	1 tbsp
*Corn oil	1 cup

* Any vegetable oil will do

STEPS

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.

DAN DAN NOODLES

Recipe from : http://www.chinasichuanfood.com/dan-dan-noodles/

INGREDIENTS

For Pork Slices

Pork Slices	200g
Sichuan Preserved Vege	70g

For Sauce

Sichuan Chili Oil	1 tbsp
Soy sauce	1 tbsp
Sesame Oil	0.25 tbsp
Sugar	0.5 tsp
Minced garlic	1 tsp
Chicken stock	0.25 cup

STEPS

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.