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Dan dan noodles
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
"China's delicious answer to spaghetti bolognese - savory noodles in a lighter, flavor-packed, spicy meat sauce." - Marion Grasby
Ingredients:
  • 60ml (1/4 cup) vegetable oil
  • 2 tsp dried chilli flakes, plus extra, to serve (see tips)
  • 1 tsp ground Sichuan peppercorns or 1/2 tsp ground black peppercorns
  • 2 star anise
  • 4 garlic cloves, finely chopped
  • 500g pork mince
  • 250ml (1 cup) chicken style liquid stock
  • 60ml (1/4 cup) light soy sauce
  • 31.20 gm smooth peanut butter
  • 20.00 ml white vinegar
  • 3 tsp sesame oil
  • 270g packet dried udon noodles
  • 5 green shallots, thinly sliced lengthways, curled (see tips)
Instructions:
  • In a wok or large frying pan set over medium heat, warm the vegetable oil. Add the chili flakes, pepper, and star anise, stir-frying until fragrant, about 1 minute. Next, add the garlic and ginger, continuing to stir-fry for an additional 30 seconds.
  • Stir-fry the pork mince until cooked through, breaking up any lumps with a wooden spoon. Add stock, soy sauce, peanut butter, and vinegar. Simmer until slightly reduced, then stir in sesame oil. Remove and discard the star anise using tongs.
  • While you wait, boil the noodles in a saucepan of boiling water according to the instructions on the packet. Once cooked, drain the noodles and distribute evenly among serving bowls.
  • Pour the savory pork sauce generously over the noodles. Garnish with shallots and cucumbers, then add a sprinkle of extra chili flakes for a kick, if desired.

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