Sichuan Dan Dan Noodles. Noodles smothered in a mala spicy chili oil, accompanied with hoisin flavoured pork and tangy preserved mustard greens. A delicious dish for dinner or lunch that will truly hit the spot. Ready in 30 minutes with prepared chili oil.
In a pan or wok set over medium high heat, add cooking oil. Then add in your ground pork. Break it apart until it is finely broken up and then season with: minced garlic, Chinese five spice, hoisin sauce, soy sauce, dry sherry wine, and sesame oil. Cook until the meat is no longer pink, remove and set aside.
In the same pan set over low heat, add cooking oil followed by mustard greens. Cook until they are warm, about 2-3 minutes. Remove and set aside.
Then in a pot filled with water, boil your wheat noodles for 3-4 minutes and no longer. Strain and divide the noodles into two bowls.
In another bowl, whisk together your noodle sauce.
To assemble the bowl, add the chili noodle sauce over your noodles followed by pork and mustard greens. Give it a thorough mix and enjoy my easy Sichuan noodles hot or cold!
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