Spicy Sichuan noodles, also known as dandan noodles, is traditional Chinese  street food made with noodles, spices, vegetables and minced pork.

INGREDIENTS:

For the stir-fry:

• 4 tbsp groundnut oil
• 1 tbsp Sichuan  peppercorns
• 200 g minced pork
• 1 cm fresh ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 4 tbsp Sichuan preserved vegetables, available in Asian supermarkets, chopped
• 1 tbsp Chinese rice wine, or dry sherry
• 1 tbsp Chinese black vinegar
• 1 tsp chilli bean sauce
• 1 tsp caster sugar
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce

For the noodles:

• 200 g fresh Shanghai noodles, or you can substitute 125g dried standard wheat noodles or medium egg noodles
• 1 tsp groundnut oil

To serve:

• chilli oil, to taste
• 2 spring onions, green and white parts, shredded

METHOD: 

For the stir-fry:

• Heat the oil in a wok or large frying pan on a high heat. Add the Sichuan peppercorns and fry for 1–2 minutes until fragrant. Scoop out the peppercorns with a slotted spoon and discard.
• With the heat still on high, add the minced pork, ginger, garlic and preserved vegetables and stir-fry for 3–4 minutes until the meat is no longer pink. Add the wine, vinegar, chilli bean sauce, sugar and soy sauces and mix thoroughly, then stir-fry for 2–3 minutes, breaking up the meat into small pieces.
• Add 50ml water and bring the sauce to the boil. Turn the heat down to medium-low and simmer for 15 minutes.

For the noodles:

Meanwhile, if using Shanghai noodles, blanch them by pouring just-boiled water over them in a bowl and leaving them for 5 minutes. If using dried noodles, cook according to the packet instructions. Drain, then toss the noodles with the oil to prevent them from sticking together.

To serve:

Divide the noodles between 2 noodle bowls and top with the pork sauce, chilli oil and spring onions. Tell diners to stir the noodles before eating to make sure the sauce is evenly distributed.