Dan dan noo­dles

Pilbara News - - Recipes -

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.

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