Szechuan Dan Dan Noodles recipe

1 lb rice stick noodles
3 tablespoons grapeseed oil
carnivores could add:
1 1/2 tablespoons dried shrimps, soaked for 20 minutes, drained and chopped

6 dried Chinese black mushrooms, soaked for 20 minutes, drained, stemmed and shredded
2 oz Szechuan pickle, chopped
2 garlic cloves, crushed
3 teaspoons minced ginger
1 block of tofu cubed
carnivores could add:
8 oz minced pork

1 1/2 tablespoons shoyu (soy sauce)
1 tablespoon red chilli oil or chilli sauce
2 scallions, finely chopped
1 pint (600 ml) of vegetable or chicken stock
salt, freshly ground black pepper

What to do:
Blanch the noodles in boiling water for 2 minutes, then drain and rinse. Keep warm.
Heat the oil in a wok and add the, mushrooms, pickle, (shrimp if you are a carnivore or cooking for some)garlic and ginger. Stir-fry for 30 seconds and then add the cubed tofu (or minced pork).
Mix the tofu (or )pork with other the ingredients over high heat for around 4 minutes. Mix the shoyu, red chilli oil, scallions and 1/4 of the stock together and pour into the wok. Season with salt and pepper.
Simmer for 5 minutes, then pour in the remaining stock and bring to the boil. Divide the noodles among serving bowls and pour on some sauce. This makes lots of noodles. Yay!

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