Dan Dan Noodles
These Szechuan-style of noodles are a version of a popular kind served at a well-known Asian bistro. They happen to be my favorite thing on the menu and these are a wonderful alternative for eating in. Serve them up with some spring rolls and sauteed spinach or baby bok choy and a nice glass of white wine for a perfect meal.
- 1 pound ground pork (not lean)
- 5 tablespoons soy sauce
- 2 tablespoons canola or vegetable oil
- 2 tablespoons hot chile oil
- 2 tablespoons sesame oil
- 4 garlic cloves, minced
- 4 tablespoons peeled and minced gingerroot
- 1 bunch green onions, sliced thin (white and green)
- 1 1/2 cups chicken stock
- 2 teaspoons sugar
- 3-4 tablespoons Sriacha (Red chile paste)
- 1 tablespoon cornstarch
- 1 pound Chinese thin egg noodles (or spaghetti)
- 1 whole seedless cucumber, matchstick-cut, for garnish
1.) Bring a large pot full of lightly salted water to a boil. In the meantime, combine pork and 2 tablespoons soy sauce in a bowl and stir to combine. Set aside.
2.) In a large saute pan, heat the oils over medium high heat. Add the pork and cook, breaking it up into pieces with the side of a cooking spoon or a spatula. When the pork is cooked through, about 5 minutes, remove it to a paper towel-lined plate with a slotted spoon. Remove the pan from heat and add the garlic, ginger, and scallions to the pan. Place pan back over heat and cook for 30 seconds. Add remaining 3 tablespoons of soy sauce, sugar, chili paste, and chicken stock and simmer for 4 minutes. Lightly sprinkle cornstarch over sauce and whisk to thicken the mixture. Continue to simmer for 2 more minutes.
4.) Top with matchstick cucumbers and serve.