Dan Dan Noodles

Ingredients:

(Serves 4)

• 400g Minced Pork
• 3 cloves Garlic, finely chopped
• Thumbsized piece of Ginger, finely chopped
• 3 spring onions, white part finely chopped, green part in 2 cm slices
• 1 tablespoon Shaoxing Cooking Wine
• 2 tablespoons tahini
• 3 tablespoons soy sauce
• 2 tablespoons Chilli Oil-I loved smoked
• 250g Noodles
• 2 tablespoons Sesame Oil
• Green veg: I used pok choy but you can use green beans, broccoli, mage tout or sugar snaps
• Glug of sunflower, groundnut or rapeseed oil
• To garnish: handful toasted sesame seeds & fresh coriander leaves

Method:

Heat a heavy based frying pan over a medium-high heat. Add the glug of oil and the pork. Stir fry for at least 7 or minutes, breaking it up until it is dry and golden brown. In the meantime, get your noodles on to cook and make the sauce. 

When the pork is browned, add the garlic, ginger and white part of the spring onion. Stir fry for a couple of minutes, deglaze with the Shaoxing and the soy sauce and mix well. Set aside and keep warm.

For the sauce, combine the tahini, 2 tablespoons of soy sauce, 1 tablespoon of the chilli oil, the sesame oil, about a tsp of the ginger and 1 of the cloves of garlic. Take a ⅓ of a cup of the noodle water and add it to the sauce. Mix well to combine. 

When the noodles are done, drain and add to the sauce, mixing well to coat the noodles generously. Place the noodles in bowls, top with the pork mixture and any veg you have cooked. Finish with the remainder of the chilli oil and garnish generously with the cashews and coriander leaves.