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.
- 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
Prep time: 5 mins
Cooking time: 20 mins
1. 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.
2. 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.
3. 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.
4. 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.
Credit: Linley Valley Pork