This fiercely spicy and addictive noodle will burn and numb your face off at the same time.
Dan dan Noodles is one of the most famous of Sichuan street foods. The freshly boiled egg noodles are served in a savory, spicy broth topped with crispy pork and peanut flakes. Simply stir everything together with a pair of chopsticks to coat the noodles with a bit of everything and slurp! The numbing, smoky, spicy sauce will shock your taste buds, leaving you craving for more.
1 tbsp Sichuan peppercorns
60 g (½ cup) pickled mustard greens finely chopped
2 tbsp peanut or vegetable oil
4 dried chillies, seeded, halved lengthwise
3 spring onions, finely chopped, plus extra, to serve
2 garlic cloves, finely chopped
2 tbsp sesame paste or tahini
Toast peppercorns in a small frying pan over low heat for 1 minute or until fragrant; take care not to let them burn. Using a mortar and pestle, grind until crushed. Using your hands, mix pork with crushed peppercorns, mustard greens and 1 tbsp light soy until combined.
Heat 1 tbsp oil in a wok over high heat. Add chillies and cook, stirring, for 30 seconds or until fragrant. Add pork mixture and brown, breaking up lumps, for 4 minutes or until slightly crisp. Transfer to a bowl. Keep warm.
Wipe wok clean. Heat remaining 1 tbsp oil over medium heat. Add onions and garlic, and cook for 1 minute or until fragrant. Add sesame paste, remaining 1 tbsp light soy, dark soy, chilli oil and 250 ml water. Cook, stirring, for a further 2 minutes or until sauce thickens.
Meanwhile, cook noodles according to the packet instructions and drain. Divide among bowls, and spoon over sauce and pork mixture. Scatter with extra spring onions to serve.
