Dandan noodles part 1

Stay tuned for the soupy version .

This is as good as you can get without living leaving the comfort of your home .

According to my taste buds , that is ! 

I think I've said that before ?

A word of caution , go easy with ground Sichuan peppercorns , start by adding a teaspoon first then add more according to how much you can handle ( note that Sichuan peppercorns according to Wiki is not hot or pungent like black , white or chilli peppers . It has a slight lemony overtones that if you ingested it , you'll feel a tingly numbness inside your mouth and in my case , it also temporarily cleared up my stuffy nose ) . Add more broth or water if you prefer a saucy noodles . I should have used a shallow bowl so that you can see some of the delicious oily sauce tsk !  

Well , I keep this post short and sweet .

I really need to iron the clothes lol

Recipe adapted from Lonely Planet : Food Lover's Guide to the World 

Serves 4 

800 grams fresh Shanghai noodles or udon 
500 grams minced or ground pork
3 tablespoons peanut oil 
2 tablespoons minced garlic
3 tablespoons minced ginger
2 tablespoons Chinese rice wine 
300 ml chicken stock
3 tablespoons light soy sauce
3 tablespoons Chinese sesame seed paste or tahini
2 tablespoons ground Sichuan peppercorns
3 tablespoons chilli oil or how spicy you want it to be 
3 teaspoons sesame oil 
1 teaspoon sugar 
salt to taste 

For garnish :

1/2 cup roasted peanuts , chopped 
3 spring onions , sliced 

* Cook fresh noodles for 7 minutes , drain , rinse under cold water and  drain again ; set aside . 

*  Heat oil in a wok or large frying pan , add in pork , stir to break up any lumps of meat and cook until lightly browned . Add ginger and garlic , cook for 3 minutes or so . Stir in remaining ingredients ( except the salt , peanuts and spring onions ) , simmer until reduced to a thick meaty gravy . Add salt according to taste .   

* Refresh noodles under hot running water then put into each individual bowls , top with generous serving of pork sauce , garnish with peanuts and spring onions . Serve hot . 

This post is linked to the bloghop event Cook your Books hosted by Joyce of Kitchen Flavours