Sichuan cuisine is exciting
Heat, Fire…. and numbing, but in a good way.
Despite causing a rather unusual sensation, eating anything with sichuan peppers is highly addictive
From Sichuan hot pot to glorious Dan Dan Noodles, there are so many great recipes you can create with just a small (yes, use sparingly if you are a novice) amount.
Here is our favourite recipe with Sichuan Peppers
Dan Dan Noodles 担担面 (擔擔面)
Handful Chinese noodles – approx. 250g
2 heaping teaspoons Sichuan pepper sauce
250g minced pork
10 grams sweet bean paste
small knob of Ginger, minced
5 cloves garlic, minced
chili oil, approx. 2 tbs
1 small onion, diced
sesame oil – 1 tsp
Sichuan pepper, 1 tsp slightly crushed
salt – sprinkle
In a wok or heavy saucepan, heat 1 tbs oil.
Lightly fry off the garlic, ginger and add in the pork mince.
Cook and move the pork around to cook. Add in the remaining ingredients, using more of one ingredient if you want. Add a splash of water to bring it together.
In a separate pot, cook the noodles.
Toss the cooked noodles together with the Sichuan pepper sauce.
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