Spicy Sichuan Noodles—Dan Dan Mian

Name: Spicy Sichuan Noodles—Dan Dan Mian
Total time: 45 min
Ingredients: 8 ounces ground pork; 3 tablespoons soy sauce; 2 tablespoons Shaoxing wine or dry sherry; ground white pepper; 2 tablespoons oyster sauce; 4 tablespoons Asian sesame paste or peanut butter; 1 tablespoon rice vinegar; 1 - 1 1/4 cups chicken stock or canned low-sodium chicken broth (see note); 1 tablespoon peanut oil; 1 inch piece fresh ginger, minced (about 1 tablespoon); 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons); 3/4 teaspoon red pepper flakes; 1 tablespoon toasted sesame oil; 12 ounces dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 ounces linguine; 3 medium scallions, sliced thin (about 1/3 cup); 2 cups bean sprouts (about 6 ounces) (optional); 1 tablespoon Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (optional)

www.americastestkitchen.com

Spicy Sichuan Noodles are a popular favorite, and our foolproof recipe comes together quickly with a flavorful sauce based on pantry staples.

Keywords

Main Courses
Chinese
Asia
Pasta
Pork
Meat
Grains
Rice & Beans

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Ingredients

8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons Shaoxing wine or dry sherry
ground white pepper
2 tablespoons oyster sauce
4 tablespoons Asian sesame paste or peanut butter
1 tablespoon rice vinegar
1 - 1 1/4 cups chicken stock or canned low-sodium chicken broth (see note)
1 tablespoon peanut oil
1 inch piece fresh ginger, minced (about 1 tablespoon)
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
3/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
12 ounces dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 ounces linguine
3 medium scallions, sliced thin (about 1/3 cup)
2 cups bean sprouts (about 6 ounces) (optional)
1 tablespoon Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (optional)