Spicy Sichuan Noodles (dan Dan Mian)

---------- Recipe via Meal-Master (tm) v8.02

Title: SPICY SICHUAN NOODLES (DAN DAN MIAN)
Categories: Oriental, Pasta
Yield: 4 servings

1/2 lb Ground pork
1 tb Dark soy sauce
1 ts Salt
1 c Peanut oil
3/4 lb Chinese thin egg noodles
-(fresh or dry)
3 tb Finely chopped garlic
2 tb Finely chopped ginger
5 tb Finely chopped scallions
2 tb Sesame paste
-=OR=- peanut butter
2 tb Dark soy sauce
2 tb Chili oil
2 ts Salt
1 c Chicken stock
1 tb Sichuan peppercorns
-(roasted and ground)

COMBINE THE PORK, SOY SAUCE and salt in a small bowl
and mix well. Heat a wok or saute pan until it is hot.
Add the oil and deep-fry the pork, stirring with a
spatula to break it into small pieces. When the pork
is crispy and dry, about 4 minutes, remove it with a
slotted spoon and drain on paper towels. Pour off the
oil, leaving 2 tablespoons in the wok. Reheat the wok
and add the garlic, ginger and scallions, and stir-fry
for 30 seconds. Then add the sesame paste, soy sauce,
chili oil, salt and chicken stock and simmer for 4
minutes. Cook the noodles in a large pot of boiling
water for 2 minutes if they are fresh or 5 minutes if
they are dried. Drain the noodles well in a colander.
Divide them into individual bowls or put in large soup
tureen. Ladle on the sauce.

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