Dan Dan Noodles – Creamy Chinese Noodles with Pork

How to prepare dan dan noodles – creamy chinese noodles with pork

1. Drizzle the pork with soy sauce and rice vinegar and mix by hand, trying to separate the meat into small pieces and spread it out on a plate rather than kneading it into a dense mass. Leave to sit for at least 15 minutes, up to 30 minutes.
2. While the meat marinates, prepare the sauce: mix all the ingredients together in a bowl with a spoon, adding the water last, gradually, until the sauce is smooth and has the consistency of soured cream.
3. Finely slice the spring onions into rounds, keeping the white and green parts separate. Crush the peanuts in a mortar until you get small pieces.
4. Cook the noodles in plenty of salted water according to the package time. Use thicker wheat noodles — mine cooked in 4 minutes.
5. Heat a medium wok (or a non-stick pan of about 22 cm diameter) well and add a little oil, just enough to coat the surface.
7. Add the ground pork and the white parts of the spring onion and stir-fry over high heat until the meat changes colour all over. Add the ginger and stir-fry for another 30 seconds. Turn off the heat and add the chili sediment. Mix well.
8. Drain the noodles and return them to the pot they cooked in, then add the sauce together with the crushed peanuts. Toss until evenly coated and creamy.
9. Divide the noodles into 2 bowls. Top each bowl with half the meat. Garnish with spring onion. Serve warm.
   
   ✨ You can use store-bought chili oil or make it at home following this recipe (more intense) or this one (lighter)

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