As requested by Rev. Dr. Mom. This is originally from the May/June 2001 issue of Cook's Illustrated, but I've made a few minor modifications/simplifications. Once you've made this a few times, the whole shebang goes together in about 30 minutes from start to finish.
This is actually a double recipe of what's printed in Cook's. Theoretically their original makes four servings, but I like leftovers and I found their servings to be slightly stingy.
SPICY SICHUAN NOODLES (DAN DIN MIAN)
1 lb. or so "Asian-style" noodles. At my supermarket, I can find these in the section with tofu, etc. They are packaged in 9 oz. packages, so I use two. You can also just use a pound of dried linguine.
1 lb. ground pork
6 T. soy sauce, divided
1/4 c. sherry
1/4 c. oyster sauce
1/2 c. natural-style peanut butter, crunchy or smooth
2 T. rice vinegar
2 c. chicken stock
2 T. minced fresh ginger
10 garlic cloves, minced
1 1/2 t. red pepper flakes
2 T. sesame oil
For serving: bean sprouts and minced scallions
1. Combine pork, 2 T. soy, sherry, and a bit of fresh-ground black pepper in a bowl. Mix well with fork. Set aside.
2. Whisk together oyster sauce, remaining soy (4 T.), peanut butter, vinegar, chicken stock, and a bit more pepper in medium bowl. Set aside.
3. Combine ginger, garlic, and red pepper in a small bowl. Set aside.
4. Set water to boil for noodles.
5. Heat a bit of peanut or vegetable oil in large skillet until very hot. Add pork. Brown pork well, breaking up large chunks with spatula. Stir in ginger/garlic/red pepper mix and cook until fragrant (about 1 minute). Add chicken stock mixture and stir well to combine. Bring to a boil, then reduce heat and simmer until thickened.
6. Stir in sesame oil.
7. Drain noodles and serve topped with a generous sprinkle of bean sprouts and minced scallion.
This meal goes very well with a cold beer.
I've been wanting to try making this with tofu. If anyone does, let me know how it is.
Moi
- Snickollet
- I'm a mother and a widow, and a whole lot of other things. Here, though, I tend to write about parenting, grief, and their intersection.
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7 comments:
Oh my, thank you, thank you, thank you, I'm making it this weekend:) Can't wait to tell you about it, yum.
I'm foreseeing some noodles in my very near future!
Thanks for posting this! I'm going to have to try it if I can get my act together. Until then, I'll drool thinking about it.
Sounds terrific. I'm going to try it. Hey, email me sometime-I dumped my blog and I'd love to keep in touch.
ok, I made them on Saturday, SO GOOD!!! My kids loved them, even the baby, and my husband loved them, thanks so much!
okay, I know this post is really old, but I want you to know that I have made this 3-4 times and my husband and I love it!! Thank you!!
Hi Snick! I actually have the huge cookbook this was also published in, The New Best Recipe-2004 edition. Because I cant tolerate much fat, I made the following tweaks : only 1 TBSP sesame paste, (or peanut butter), omitted peanut oil, only 1 teaspoon sesame oil ( I actually did that not just for fat, but flavor. Sesame oil has an overpoweringly strong taste!) Added 1 TBSP cornstarch so the sauce would still thicken up, added 1/2 c. water to make up for volume of missing oil and paste. Believe me the sodium level is still way up there! I took a trick from PF Chang and added 2 TBSP brown sugar (still much less than Chang's; their recipe would have added an incredible 1/2 cup!!) And since I had my own hot peppers I grow, I added one whole jalapeno (this Biker Billy hybrid is nice and hot!) I minced the garlic, ginger, and jalapeno in my little 2 cup chopper and scraped it into the container I put the sauce in. Tasted it and found it perfect, by the time I cook it 6 hours from now those flavors should be well married! Final tweak : ultra lean ground turkey. Now I gotta run out and get that sherry and those noodles. Happy Chewing!
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