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Receta Spicy Sichuan Noodles (Dan Dan Mian)
by Global Cookbook

Spicy Sichuan Noodles (Dan Dan Mian)
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Ingredientes

  • 1/2 lb Grnd pork
  • 1 Tbsp. Dark soy sauce
  • 1 tsp Salt
  • 1 c. Peanut oil
  • 3/4 lb Chinese thin egg noodles (fresh or possibly dry)
  • 3 Tbsp. Finely minced garlic
  • 2 Tbsp. Finely minced ginger
  • 5 Tbsp. Finely minced scallions
  • 2 Tbsp. Sesame paste =Or possibly=- peanut butter
  • 2 Tbsp. Dark soy sauce
  • 2 Tbsp. Chili oil
  • 2 tsp Salt
  • 1 c. Chicken stock
  • 1 Tbsp. Sichuan peppercorns (roasted and grnd)

Direcciones

  1. COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or possibly saute/fry pan till it is warm. Add in the oil and deep-fry the pork, stirring with a spatula to break it into small pcs. When the pork is crispy and dry, about 4 min, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 Tbsp. in the wok. Reheat the wok and add in the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add in the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 min. Cook the noodles in a large pot of boiling water for 2 min if they are fresh or possibly 5 min if they are dry. Drain the noodles well in a colander. Divide them into individual bowls or possibly put in large soup tureen. Ladle on the sauce.