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| Szechuan
Dan Dan Noodles |
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| 450 g (1 lb)
rice stick noodles 3 tablespoons vegetable oil 1 1/2 tablespoons dried shrimps, soaked for 20 minutes, drained and chopped 6 dried Chinese mushrooms, soaked for 20 minutes, drained, stemmed and shredded 50 g (2 oz) Szechuan pickle, chopped 2 garlic cloves, crushed 3 teaspoons minced root ginger 225 g (8 oz) minced pork 1 1/2 tablespoons soy sauce 1 tablespoon red chilli oil or chilli sauce 2 spring onions, finely chopped 600 ml (1 pint) chicken stock salt freshly ground black pepper 1. Blanch the noodles in boiling water for 2 minutes, then drain and rinse. Keep warm. 2. Heat the oil in a wok and add the shrimps, mushrooms, pickle, garlic and ginger. Stir-fry for 30 seconds and then add the minced pork. 3. Mix the pork with other ingredients over high heat for 4 minutes. Mix the soy sauce, red chilli oil, spring onions and 150 ml(1/4 pint) of the stock together and pour into the wok. Season with salt and pepper. 4. Slimmer for 5 minutes, then pour in the remaining stock and bring to the boil. Divide the noodles among the serving bowls and pour on some sauce. |
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