Dan Dan Noodles
Can't find Chinese black vinegar in your local grocery store? No problem! Instead, use a mixture of 3 tbsp. water, 1 tbsp. balsamic vinegar, and 1 tbsp. rice wine vinegar. Whisk those three ingredients together, then measure out the amount called for in the recipe below.
Ingredients :
- 1/2 cup vegetable oil
- 1 Tbsp. Sichuan peppercorns
- 2 Tbsp. crushed red pepper flakes
- 1 Tbsp. sesame seeds
- 1/2 tsp. Chinese five-spice powder
- 1 Tbsp. vegetable oil
- 3/4 lb. ground pork
- 1 Tbsp. hoisin sauce
- 1 Tbsp. Chinese black vinegar
- 2 tsp. soy sauce
- 1/3 cup tahini
- 3 Tbsp. water
- 3 cloves garlic, minced
- 2 Tbsp. soy sauce
- 2 Tbsp. freshly grated ginger
- 2 Tbsp. prepared chili oil
- 1 Tbsp. honey
- 1 Tbsp. toasted sesame oil
- 1 Tbsp. Chinese black vinegar
- 1 lb. ramen noodles or thick egg noddles
- 1/4 cup loosely packed cilantro leaves
- 1/4 cup toasted peanuts, roughly chopped
- 2 green onions, thinly sliced
Directions :
- Make chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325°. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely.
- Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.
- Make sauce: In a large bowl, whisk to combine all ingredients.
- Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.
- Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired.
