Dan dan mian is a Sichuanese noodle dish. Rather than preparing it with wheat noodles, I like to eat it with rice noodles, either khao poun or fresh rice noodles. In this recipe, I propose the version with fresh noodles. These are the same noodles we use for khao piek sen.
For 4 persons
Ingredients
Noodles
200 g rice flour
200 g tapioca starch
Meat
300g of ground pork
1 tablespoon of soy sauce
1 tablespoon of chopped garlic
1 tablespoon of Chinese cooking wine
1 tablespoon of vegetable oil
2 tablespoons of minced green onions
Dressing
2 tablespoons of sesame paste
1 tablespoon of soy sauce
1 tablespoon of sugar
1 teaspoon of ground toasted Sichuan pepper
3 tablespoons of chili oil
4 tablespoons of water
Method
In a bowl, mix the ground pork, 1 tablespoon of soy sauce, the garlic and the cooking wine. Set aside.
In a large bowl, mix the rice flour with the tapioca starch. Add 400 ml of boiling water while mixing with a fork. Once the dough has cooled a little, knead it for 3 minutes.
Flour with tapioca starch and roll out the dough, cut into thin strips (0,2 cm x 0,5 cm x 10 cm). Reserve.
In a wok, stir fry the pork over high heat with oil for about 5 minutes or until fully cooked. Set aside.
In a small bowl, combine all the ingredients of the dressing. Divide it into 4 large serving bowls.
In a large pan, bring 2 liter of water to a boil. Blanch the noodles for 2 minutes. Drain and divide in the serving bowls with the dressing.
Add the meat and green onions.
