Dan dan noodles
Named after the pole (dan) Chinese street vendors typically used to carry their stove and ingredients. Preparation 10 minutes Cooking 15 minutes Serves 4 as a starter
600g pork mince 500g thin wheat noodles 3 tbsp vegetable or peanut oil 2 garlic cloves minced 2 tbsp ginger, minced 2 tbsp dark soy sauce 2 tbsp chilli oil 600ml chicken stock 4 sliced spring onions (green tops included) 2 tbsp Chinese preserved vegetables* *Available at Chinese supermarkets
Cook the noodles according to the packet directions, then drain and rinse. Keep warm. Mix the soy sauce, 1 tbsp of chilli oil,
1⁄2 the green onions and 1⁄4 of the stock together. Reserve. Heat the oil in a wok on a high heat until it shimmers and add the garlic and ginger. Stir-fry until fragrant but not coloured,for about 20 seconds, then add the minced pork. Stir-fry until just browned (30 seconds) then add reserved soy sauce mixture. Stir-fry over a high heat for 1 minute, then simmer for 3 minutes. Pour in the remaining stock and bring to the boil. Divide the noodles among serving bowls, pour over sauce and garnish with remaining green onions. Serve accompanied with the remaining chilli oil and preserved vegetables.