Dan Dan Mien

7 October 2014 - Dan Dan Mien

It's a noodle with "spicy" doubanjiang minced pork, chili oil and sesame-peanut paste broth [^(oo)^] yummy

The recipe is from Rice and Wheat

Dan Dan Mien

4 servings of noodles (either fresh or dried, with egg or without, store-bought or homemade)
4 handfuls of pea sprouts (or your favorite green leafy vegetable, like spinach)

For the meat topping:
2 Tbsp vegetable oil
6 Tbsp scallions, green and white parks chopped
6 Tbsp shallots, chopped
2 Tbsp ginger, peeled and minced
2 Tbsp garlic, minced
450 g lean ground pork
3-5 Tbsp of dou ban jiang (chili bean paste)
½ tsp Szechuan peppercorns

For the broth:
6 cups chicken stock
~3 tsp sesame oil
~3 Tbsp Chinese sesame paste (which is different from tahini)
~3 Tbsp peanut butter
~2 tsp sugar
~2 tsp black vinegar
salt

To garnish:
a big handful of peanuts, toasted in a dry pan and chopped
a handful of cilantro, chopped
chili oil
Szechuan peppercorns