Hot and Spicy Szechuan Noodles (Dan Dan Mian)

Ingredients

• 1/2 tablespoon szechuan peppercorns
• 1 1/2 tablespoons peanut oil
• 1 teaspoon peanut oil, extra
• 8 ounces ground pork (250gm)
• 2 cups chicken stock (500ml)
• 1/2 cup japanese pickled radishes, diced
• 4 tablespoons soy sauce
• 1 1/2 tablespoons black vinegar
• 1 tablespoon minced garlic
• 2 teaspoons sesame oil
• 1 teaspoon chili oil
• 1/4 teaspoon white pepper
• 1 lb udon noodles or fresh wheat noodles (500gm)
• 4 spring onions, finely sliced, for garnish

Directions

1. 1

   Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.

2. 2

   Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.

3. 3

   Cool, then strain the oil into a saucepan, discarding the peppercorns.

4. 4

   Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.

5. 5

   Keep warm over medium heat.

6. 6

   Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.

7. 7

   Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.

8. 8

   Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion.

9. 9

   Eat, slurp and make appreciative noises at will!