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Spicy sichuan noodles (dan dan mian)

Yield: 4 Servings

Ingredients:

• 1/2 lb Ground pork
• 1 tb Dark soy sauce
• 1 ts Salt
• 1 c Peanut oil
• 3/4 lb Chinese thin egg noodles -(fresh or dry)
• 3 tb Finely chopped garlic
• 2 tb Finely chopped ginger
• 5 tb Finely chopped scallions
• 2 tb Sesame paste -=OR=- peanut butter
• 2 tb Dark soy sauce
• 2 tb Chili oil
• 2 ts Salt
• 1 c Chicken stock
• 1 tb Sichuan peppercorns

Instructions:

-(roasted and ground) COMBINE THE PORK SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork stirring with a spatula to break it into small pieces. When the pork is crispy and dry about 4 minutes remove it with a slotted spoon and drain on paper towels. Pour off the oil leaving 2 tablespoons in the wok. Reheat the wok and add the garlic ginger and scallions and stir-fry for 30 seconds. Then add the sesame paste soy sauce chili oil salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce.

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