Dan Dan Noodles
A classic Szechuan dish, the name "Dan Dan" refers to the way in which street vendor originally carried two baskets on each side of a pole on his shoulders, selling a soup noodle to passers-by and residents of the street.
Ingredients (Serves 1-2)
- 100g white fresh wheat noodles
- 4 Chinese flowering cabbage
- 75g minced pork
- 20g green and red peppers
- 10g onion
- 100ml of water
- 1/4 teaspoon salt
- 1 teaspoon chilli sauce
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce
- 1/2 teaspoon cornflour
- 2 tablespoons water
- In a large saucepan, boil 1.5 litre of water, when the water is boilling, add the noodles and the flowering cabbage into the saucepan and boil for 2 minutes. Drain and keep warm.
- Dice the onion, green and red peppers, put to one side. Deseed the red chilli and cut into rings. Finely chop the spring onion and keep for garnish.
- Heat a wok to very high heat, pour oil in and swirl around to coat the wok. Fry the onion first, then add the minced pork and fry for about a minute. Add the diced green and red peppers to the wok and stir-fry for 2 minutes.
- Add all the seasoning ingredients to the wok and 100ml water and simmer. Mix the corn flour with 2 tablespoons of water, pour the liquid into the wok and cook for 2 minutes.
- Arrange the boiled noodle and flowering cabbage in a serving dish. Pour the meat and sauce over the noodles, garnish with chilli and spring onion and serve immediately.