Directions

DAN DAN MIAN

  • Fry the Sichuan peppercorns in a wok or pan until brown and aromatic, then crush lightly
  • Combine the pork with the preserved turnip and soy sauce and leave to marinate for a few minutes
  • Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the pork until crisp and browned. Remove and drain well.
  • Add the garlic, ginger and spring onion to the wok and stir-fry for 30 seconds, then add the sesame paste, soy sauce, chili oil and stock and simmer for 2 minutes.
  • Cook the noodles in a pan of salted boiling water for 4-8 minutes, then drain well.
  • Divide among four bowls, ladle the sauce over the noodles, then top with the crispy pork and Sichuan peppercorns.
The library is committed to ensuring that members of our user community with disabilities have equal access to our services and resources and that their dignity and independence is always respected. If you encounter a barrier and/or need an alternate format, please fill out our Library Print and Multimedia Alternate-Format Request Form. Contact us if you’d like to provide feedback: lib.a11y@uoguelph.ca