One of the most popular noodle treats of all, this dish originated in China and was a streetfood – ‘Dan Dan’ refers to the name of the pole hawkers would carry around, the cooking equipment on one end, the ingredients on the other. It’s a really simple dish, brought to life by the use of Facing Heaven chilli from Szechuan, and also Szechuan peppercorns. Traditionally it is made with minced pork or occasionally beef, but veggies can substitute those with mushrooms, aubergine or tofu. There are three stages to the recipe – the chilli oil, the minced pork and the sauce – all of which can be done in advance if you like, before putting together the finished dish when required.
Ingredients
1/2 cup vegetable/sunflower/groundnut oil1tbs Szechuan peppercorns
1in stick of cinnamon
2 star anise
10 Facing Heaven chillies, bashed up in a pestle and mortar
250g minced pork
2tsp hoisin sauce
2tsp Chinese rice wine
1tsp dark soy sauce
1tsp Five Spice powder
2tbs sui mi ya cai (Chinese preserved vegetables- these are available canned or in the chill cabinet at Chinese supermarkets)
1tbs sesame oil
2tbs soy sauce
2tsp sugar
1/2 tsp Chinese Five Spice powder
1tsp Szechuan peppercorns, bashed up in a mortar and pestle
3 cloves garlic, minced
1/4 cup of the prepared chilli oil
1/4 cup hot water
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