One of the most popular noodle treats of all, this dish originated in China and was a streetfood – ‘Dan Dan’ refers to the name of the pole hawkers would carry around, the cooking equipment on one end, the ingredients on the other. It’s a really simple dish, brought to life by the use of Facing Heaven chilli from Szechuan, and also Szechuan peppercorns. Traditionally it is made with minced pork or occasionally beef, but veggies can substitute those with mushrooms, aubergine or tofu. There are three stages to the recipe – the chilli oil, the minced pork and the sauce – all of which can be done in advance if you like, before putting together the finished dish when required.

01.

Ingredients

1/2 cup vegetable/sunflower/groundnut oil
1tbs Szechuan peppercorns
1in stick of cinnamon
2 star anise
10 Facing Heaven chillies, bashed up in a pestle and mortar
250g minced pork
2tsp hoisin sauce
2tsp Chinese rice wine
1tsp dark soy sauce
1tsp Five Spice powder
2tbs sui mi ya cai (Chinese preserved vegetables- these are available canned or in the chill cabinet at Chinese supermarkets)
1tbs sesame oil
2tbs soy sauce
2tsp sugar
1/2 tsp Chinese Five Spice powder
1tsp Szechuan peppercorns, bashed up in a mortar and pestle
3 cloves garlic, minced
1/4 cup of the prepared chilli oil
1/4 cup hot water

02.

Method

  • Make the chilli oil; place all the ingredients for this in a small pan, then over a medium to low flame heat the oil until it reaches 160 degrees. Be careful not to overheat the oil.
  • Turn off the heat and leave to infuse for 10 minutes or so, then remove the peppercorns, cinnamon and star anise with a slotted spoon. You will have more chilli oil than you need, but it is handy stuff to have around.
  • Now for the pork; heat a little oil in a wok, and stir fry the minced pork until browned.
  • Add the other ingredients and stir fry until all the liquid is evaporated.
  • Set aside. (If you are doing a veggie version, the method for cooking is the same – dice your aubergine or tofu before cooking.)
  • Next make the sauce; simply mix all the ingredients together. If the sauce needs loosening a bit, just add a little more hot water, and check for seasoning – if you want it super hot, now is the time to adjust.
  • Finally put the dish together; cook your noodles and place in serving bowls, then pour over the sauce.
  • Top with the minced pork and the preserved vegetables, and garnish with chopped peanuts and spring onions, and serve.