Dan Dan Noodles
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Dan Dan Noodles
Recipe By Louis Tikaram
Ingredients
For The Dish
180 g portion of udon noodles
180 g diced pork neck
150 g dan dan paste*
15 g chili oil*
15 g black vinegar
50 g julienne Lebanese cucumber
30 g ginger shallot relish*
diced spring onion
coriander leaves, picked
Dan Dan Paste
50 g dried long red chili
8 g dried small red chili
5 g Sichuan peppercorn (ground)
250 g eshallots sliced
150 g minced garlic
500 ml cup oil
175 g oyster sauce
75 ml fish sauce
225 g soy bean paste
25 g caster sugar
Ginger & Scallion Relish
350 g ginger
150 g shallots
250 g oil
pinch of salt
Method
Rinse the dried chilies then dry roast in oven at 120 degrees for 15 min.
In a large wok or pot, sauté the eshallots in a cup of the oil until brown, but not quite caramelised.
Add the garlic and the rest of the oil then cook on low until garlic is completely cooked through.
Add Sichuan pepper and cook for another 5 minutes then turn off and let sit.
Pound the chilies to a flakey powder in a mortar & pestle (not too fine). Add to the pot along with the oyster sauce, yellow bean, fish sauce and sugar, then stir well and cool.
Strain off some of the chilli oil to drizzle over the top of the finished noodles.
Mix the ginger & shallots together in a metal bowl, heat the oil to 250 degrees (C) and pour over the mix. Once cooled, add salt and stir to combine.
To Complete the Dish
Bring a medium pot of water to the boil for the noodles.
Heat a hot wok with a 2 tablespoons of oil and stir fry the diced pork neck till fully cooked.
Add 2 heaped tablespoons of Dan Dan paste to the pork and a tablespoon of water and give it a good stir on high heat then turn off.
Cook the noodles as per directions on the packet, then strain and add to a large serving bowl. Spoon your finished pork sauce over the noodles.
Add a splash of black vinegar and chilli oil over the pork. Garnish with some spring onions and coriander leaves.
