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 tblspn vegetable or
peanut oil
2 garlic cloves minced
2 tblspn ginger, minced
2 tblspn dark soy sauce
2 tblspn chilli oil
600ml chicken stock
4 sliced spring onions
(green tops included)
2 tblspn Chinese preserved
vegetables*
*Available at Chinese
supermarkets
Cook
the noodles according to packet directions, then drain and rinse. Keep warm.
Mix
the soy sauce, 1 tablespoon 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, approximatley 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 remaining chilli oil and preserved
vegetables.