Dan Dan Noodles: Authentic Sichuan

thewoksoflife.com

Alex Briles

Recipe 1 to replicate Li

subheading: FOR THE CHILI OIL:

2 tablespoons Sichuan peppercorns

1 cinnamon stick

2 star anise

1 cup oil

¼ cup crushed red pepper flakes

subheading: FOR THE MEAT:

3 teaspoons oil

16 oz. ground pork or beef (225g)

3 to 4 teaspoons sweet bean sauce or hoisin sauce

3 to 4 teaspoons shaoxing wine

2.5 teaspoon dark soy sauce

1 teaspoon five spice powder

subheading: FOR THE SAUCE:

2 tablespoons sesame paste tahini

3 tablespoons soy sauce

2 teaspoons sugar

¼ teaspoon five spice powder

½ teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

½ cup of your prepared chili oil (scary, but yes!)

2 cloves garlic (very finely minced)

¼ cup hot cooking water from the noodles

subheading: FOR THE NOODLES & VEG:

1 pound fresh or dried white noodles (450g, medium thickness)

1 small bunch leafy greens (spinach, bok choy, or choy sum)

chopped peanuts

chopped scallion (optional)

Note: Ingredients may have been altered from the original.

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