Dan Dan Noo­dles

Serves 2 to 3 EASY

Wine & Dine Cookbook - - ASIAN PANTRY -

A North­ern Chi­nese favourite that has re­cently be­come a pop­u­lar one-dish meal in Singapore.

360g Shang­hai-style noo­dles 350g minced pork

1 tsp corn flour

1 tsp soy sauce

3 tbsp cook­ing oil

2 tbsp chopped gin­ger

2 tbsp chopped spring onions Salt and sugar, to taste

For the sauce

240ml chicken stock

2 tbsp chilli oil

2 tbsp Chi­nese red wine vine­gar 2 tbsp soy sauce

4 tsp sesame seed paste

1 tsp Szechuan pep­per, ground 1/2 tsp sugar

1. Mix minced pork with corn flour and soy sauce. Set aside to mar­i­nate for 15 mins.

2. Com­bine the sauce in­gre­di­ents in a bowl, mix and set aside.

3. Cook noo­dles in a pot of boil­ing water un­til done. Rinse un­der tap water, drain and set aside.

4. Heat oil in a wok, then add pork and gin­ger. Stir-fry un­til it is be­gin­ning to turn brown. Stir in the sauce mix and bring to a boil. Re­duce heat to low and sim­mer un­til the sauce thick­ens, about 5 to 8 mins.

5. Add in the noo­dles and toss to coat well in the sauce and heat through. Ad­just sea­son­ing with salt and sugar. Trans­fer to bowls, top with chopped spring onions and serve hot.

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