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Dan dan noodles are one of the most famous Sichuan street foods. The freshly boiled noodles are served in a savoury, spicy sauce, usually topped with crispy pork (this recipe uses turkey, however, you can also substitute for Quorn mince) and peanut flakes.
The name refers to a type of carrying pole (dan dan) that was used by walking street vendors who sold the dish to passers-by. The name translates directly as “noodles carried on a pole”, but may be better translated as “peddler’s noodles”.
Serves 4 people
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Sesame oil: | 1tbsp |
---|---|
Garlic clove, finely chopped: | 1 |
Ginger, peeled and finely chopped: | 2 1/2 cm |
Sichuan peppercorns, lightly crushed, plus extra to serve: | 1 tsp |
Turkey thigh mince (or Quorn mince): | 500g |
Dried udon or other wheat noodles: | 250g pack |
Baby pak choi or other Asian greens: | 2 x 90g packs |
Unsweetened crunchy peanut butter: | 2 tsbp |
Chilli bean sauce : | 2 tsbp |
Soy sauce: | 3 tsbp |
Shaohsing wine (Chinese rice wine ): | 3 tbsp |
Unsalted peanuts, roasted: | 50g |
Thinly sliced spring onions to serve: | 4-5 |
Coriander: | handful of |
Whet your appetite with some of these gorgeous recipes from around the world. From breakfast to dinner there is something to keep you filled up throughout the day.
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