Szechuan- Style Dan-Dan Noodles
Dan-dan refers to the shoulder poles and baskets that the original street pedlers used to serve this authentic Szechuan street dish.
Preparation:
- Take the finely sliced Chinese Cabbage and toss with 2 tbsp Blue Dragon White Rice Vinegar. Heat the groundnut oil in a wok over a high flame, and then stir fry the cabbage until it is dry. Set aside.
- To prepare the pork topping, add the oil to the wok and heat through. Add the minced pork and stir fry, splashing in the Shaoxing wine. Add the Blue Dragon Light Soy Sauce and fry until the meat is cooked but not too dry and then set aside.
- Divide the stir fried cabbage, the spring onions, Blue Dragon Light Soy Sauce, Blue Dragon Dark Soy Sauce, chilli oil, remaining 2 tbsp Blue Dragon White Rice Vinegar, Sichuan pepper and stock amongst four serving bowls.
- Bring a large saucepan of water to the boil. Add the pak choi and blanch until just cooked. Place a couple of leaves in each serving bowl. Meanwhile, add the Blue Dragon Egg Noodles to the boiling water and boil until cooked. Drain the Noodles and divide amongst the prepared bowls. Top each serving with a spoonful of the cooked pork and some hot stock if desired.
- Serve immediately. The Noodles should be mixed into the sauce at the table, using chopsticks.
Useful tip:
Use groundnut (peanut) oil to stir fry as it has a high burning point... more