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Dandan noodles

Dandan noodles
Anne Cusack / Los Angeles Times

Anyone who's ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I've gotten them where I want them ... Read more

Total time: 30 minutes | Serves 8
  • Oil
  • 1 pound ground pork
  • 1 tablespoon plus 1 teaspoon chopped garlic
  • 1 tablespoon plus 1 teaspoon chopped ginger
  • 2 to 4 cups Sichuan flavor base, to taste
  • Cornstarch slurry (2 tablespoons plus 2 teaspoons each cornstarch and water, mixed)
  • 1/4 cup prickly ash oil
  • 1/4 cup chile oil
  • 2 cups dan dan sesame sauce
  • 1 1/2 pounds wheat noodles, cooked
  • Black vinegar
  • Crushed peanuts for garnish

Step 1In a wok heated over high heat, add enough oil to lightly coat the base of the wok. Add the ground pork, chopped garlic and ginger, stirring until the pork is browned, 3 to 5 minutes.

Step 2Reduce the heat to low and stir in the Sichuan flavor base (add msore or less depending on desired texture and heat). Cook the base with the pork to marry the flavors, then add the cornstarch slurry. Return the heat to high, and cook until the liquid comes to a boil and thickens, stirring constantly.

Step 3Pour over the prickly ash oil and chile oil and remove from heat.

Step 4In each of 8 serving bowls, ladle one-fourth cup dandan sesame sauce. Divide the noodles evenly among the bowls. Spoon over the pork and drizzle over a little black vinegar to taste. Garnish with crushed peanuts and serve immediately.


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