These glossy, spicy noodles are easier to whip up than a mid-week bolognese and even more delicious!
Packed full of tasty Linley Valley Pork Mince, fiery spices and creamy peanut butter, Dan Dan Noodles are a classic Sichuan dish that’s loved all over the world. Made using mostly pantry staples, these noodles offer great bang for buck on the ‘flavour vs effort’ scale and are just as delicious made without the chilli for a new family friendly favourite.
500g Linley Valley Pork Mince
¼ cup peanut oil
2 tsp dried chilli flakes, plus extra, to serve
1 tsp ground Sichuan peppercorns or 1/2 tsp ground black peppercorns
2 star anise
4 garlic cloves, finely chopped
1 tbsp finely grated fresh ginger
250ml chicken stock
¼ cup light soy sauce
1 ½ tbsp smooth peanut butter
1 tbsp white vinegar
3 tsp sesame oil
500g Chinese egg noodles
3 green shallots
1 Lebanese cucumber
Slice shallots into thin, 5cm strips. Use a vegetable peeler to cut long cucumber ribbons. Add both to a bowl of cold water and leave in the fridge until you’re ready to serve.
Heat the oil in a wok or large frying pan over medium heat. Add the chilli flakes, pepper and star anise. Stir-fry for 1 minute, until aromatic. Add the garlic and ginger. Stir-fry for a further 30 seconds.
Add the pork mince and stir-fry, breaking up any lumps with a wooden spoon, for 3-5 minutes or until just cooked through. Add the stock, soy sauce, peanut butter and vinegar to the pan and simmer for 2-3 minutes until slightly reduced. Remove from heat and stir in the sesame oil. Use tongs to remove and discard the star anise.
Meanwhile, cook the noodles in a saucepan of boiling water following packet instructions. Drain and divide among serving bowls. Drain the cucumber and shallots and pat dry with a paper towel.
Ladle the pork and plenty of soupy sauce over the noodles. Top with cucumber and shallots, plus extra chilli flakes if desired.