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Dan dan mein

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Ingredients

Sauce
  • 1 tablespoon peanut oil
  • 4 tablespoon sichuanese ya cai (preserved vegetables. look for preserved mustard leaves)
  • 3 tablespoon scallions, green parts only
  • 1/2 tablespoon dark soy sauce
  • 2 tablespoon - 3 tablespoon chili oil or to taste
  • 1 1/2 tablespoon chinkiang vinegar (or black chinese vinegar)
  • 1/2 tablespoon - 1 tablespoon sichuan peppercorns
Pork topping
  • 1 tablespoon peanut oil
  • 4 tablespoon sichuanese ya cai (preserved vegetables. look for preserved mustard leaves)
  • 3 tablespoon scallions, green parts only
  • 1/2 tablespoon dark soy sauce
  • 2 tablespoon - 3 tablespoon chili oil or to taste
  • 1 1/2 tablespoon chinkiang vinegar (or black chinese vinegar)
  • 1/2 tablespoon - 1 tablespoon sichuan peppercorns
  • 4 ounce ground pork
  • 1 teaspoon shaoxing rice wine (or medium dry sherry)
  • 2 teaspoon teaspooon light soy sauce

Preparation

Baking Directions:

Heat 1 tablespoon of peanut oil in wok over high flame.

Add the ya cai and stir-fry for about 20 seconds, until it is fragrant.

Set aside.

Add another tablespoon of oil to wok and reheat, then add the pork and stir-fry.

As the meat separates, splash in the wine.

Add the soy sauce and salt to taste, and continue to stir-fry until the meat is well-cooked but not too dry.

Remove from the wok and set aside.

Finely slice the scallions.

Put stir-fried yacai and other sauce ingredients into a serving bowl and mix.

Cook noodles according to the instructions on the package.

Then drain and add them to the sauce.

Sprinkle with the pork and serve immediately.

Serving Directions:

If serving from a big bowl, mix sauce and noodles and meat until evenly distributed.

Otherwise, assemble each portion in individual serving bowls and allow people to mix their own

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