dan dan noodles
This is Snoopy's favorite noodle dish so it was very important that I nailed this. This is a wonderful saucy noodle that is made with sesame paste, pickled veggie and ground meat. This is my take on the Szechuan version but with a slightly sweeter Taiwanese twist. l did write it a little less spicy than I normally make it but add chili oil to your liking.
serving size 2
2 bundles of fresh noodles
0.25 lbs of ground pork
1/2 Japanese cucumber julienne
1 tsp of Sichuan peppercorn powder
2 tsp of crushed peanuts
1/2 Tbsp soy sauce
1/2 Tbsp of 榨菜 zha cai (pickled mustard tubular) minced finely -traditionally you are suppose to use ya cai but I never can find it in my local supermarket
1/2 Tbsp of minced garlic
1/8 ground white pepper
1/2 stalk of green onion julienne at a bias (optional)
* I will have pictures of the ingredient in the ingredients tab in case you don't know what it looks like
1 Tbsp of sesame paste
1 Tbsp of peanut butter
1/2 Tbsp of chili oil ( or more to taste - I usually put 1 Tbsp but I eat fairly spicy)
1 Tbsp of soy sauce
1 tsp of black vinegar
1/4 tsp of sugar
1/2 cup of hot water
Dry toast the crushed peanuts and sichuan peppercorn powder - you do this by heating a skillet on medium heat and constantly toss the peppecorn and peanut until fragrant. Set aside. Mix together everything in the sauce: sesame paste, peanut butter, chili oil, soy sauce, vinegar, sugar and hot water. Set aside.
In a lightly oiled wok, heat on medium high heat quickly stir fry the garlic and zha cai. After about a minute add in the ground pork - brown and break apart. Once it about cooked through add in the soy sauce and white pepper. Dish out and set aside.
Last step is to cook the noodles - fresh noodles should not take any more than 2-3 minute tops. If fresh noodles are not available just cook dry noodles according to package. In a bowl add a little of bit of the sauce first on the bottom, then layer noodles, more sauce, meat, toasted spices and cucumber on top. Serve while hot. Add more chili oil to your liking - but wait until the end because the toasted Sichuan peppercorn can catch up to you =)