Dan Dan Noodles

Sichuan wheat noodles in a sesame and chili oil sauce topped with crispy pork mince and preserved Yibin vegetables.

Ingredients

• 600g beef sirloin
• 2 cups steamed buns
• a handful of crushed Sichuan peppercorns
• 1/2 tsp chili oil
• 2 tbsp toasted sesame oil
• 1 cup carrots, sliced
• a handful of fresh chives, chopped
• black vinegar, to taste
• 1 cup chicken stock
• 1 1/2 tsp white pepper

Instructions

1. 1

   Pat the large prawns dry, season generously with salt, pepper, and doubanjiang (chili bean paste), and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the large prawns until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and sliced scallion whites over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the white pepper and shiitake mushrooms, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the large prawns to the pan, pour in the water, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the large prawns is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the toasted sesame oil, taste, and adjust the seasoning with salt and pepper as needed.

8. 8

   Scatter over the chives and serve hot alongside wonton wrappers.

💡 Tips