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A classic Sichuan dish, these spicy noodles will add some variety to your staple weeknight meals.
1 Tbsp oil
2 tsp hoisin sauce
2 tsp shaoxing wine (Chinese rice wine)
1 tsp dark soy sauce
½ tsp Chinese five spice powder
Dan Dan Noodle Sauce
2 Tbsp tahini
3 Tbsp soy sauce
2 tsp sugar
¼ tsp Chinese five spice powder
½ cup chilli oil*
2 cloves garlic, minced
¼ cup hot cooking water from the noodles
To serve
1 large packet of fresh or dried noodles
½ cucumber finely cut into matchstick size
½ cup chopped toasted peanuts
½ cup chopped spring onion
1 Tbsp oil
2 tsp hoisin sauce
2 tsp shaoxing wine (Chinese rice wine)
1 tsp dark soy sauce
½ tsp Chinese five spice powder
Dan Dan Noodle Sauce
2 Tbsp tahini
3 Tbsp soy sauce
2 tsp sugar
¼ tsp Chinese five spice powder
½ cup chilli oil*
2 cloves garlic, minced
¼ cup hot cooking water from the noodles
To serve
1 large packet of fresh or dried noodles
½ cucumber finely cut into matchstick size
½ cup chopped toasted peanuts
½ cup chopped spring onion
In a wok or fry pan heat a tsp of oil over medium heat. Add the pork mince and fry until brown.
Add the hoisin sauce, rice wine, dark soy sauce, and five spice powder. Cook until the liquid is evaporated. Set aside and keep warm.
Cook the noodles according to package directions and drain, reserving ¼ cup of cooking water for the sauce.
Mix together all the sauce ingredients and divide among four bowls or in one large bowl if serving together.
On top of the sauce, layer noodles, cooked pork and then cucumber.
Sprinkle with chopped peanuts and spring onions.
*use pre-made chilli oil or try our recipe below
2 Tbsp Sichuan peppercorns
1 cinnamon stick
1 star anise
1 cup oil
¼ cup crushed red pepper flakes
A classic Sichuan dish, these spicy noodles will add some variety to your staple weeknight meals.
250g New Zealand pork mince
1 Tbsp oil
2 tsp hoisin sauce
2 tsp shaoxing wine (Chinese rice wine)
1 tsp dark soy sauce
½ tsp Chinese five spice powder
Dan Dan Noodle Sauce
2 Tbsp tahini
3 Tbsp soy sauce
2 tsp sugar
¼ tsp Chinese five spice powder
½ cup chilli oil*
2 cloves garlic, minced
¼ cup hot cooking water from the noodles
To serve
1 large packet of fresh or dried noodles
½ cucumber finely cut into matchstick size
½ cup chopped toasted peanuts
½ cup chopped spring onion
In a wok or fry pan heat a tsp of oil over medium heat. Add the pork mince and fry until brown.
Add the hoisin sauce, rice wine, dark soy sauce, and five spice powder. Cook until the liquid is evaporated. Set aside and keep warm.
Cook the noodles according to package directions and drain, reserving ¼ cup of cooking water for the sauce.
Mix together all the sauce ingredients and divide among four bowls or in one large bowl if serving together.
On top of the sauce, layer noodles, cooked pork and then cucumber.
Sprinkle with chopped peanuts and spring onions.
*use pre-made chilli oil or try our recipe below
2 Tbsp Sichuan peppercorns
1 cinnamon stick
1 star anise
1 cup oil
¼ cup crushed red pepper flakes
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