Dan dan is a sauce sitting in the bottom of the bowl waiting to be dragged up through the noodles. Fry the mince hard until it goes dark and crunchy at the edges. The Extra Hot carries the star anise that a pork sauce normally needs a whole spice bag to get.
25 mins. Serves 2.
Ingredients
- 300g Pork mince
- 2 dessertspoons Plateit Extra Hot Chilli Crunch
- 2 tbsp Chinese sesame paste or tahini
- 2 tbsp Light soy
- 1 tbsp Chinkiang black vinegar
- 80ml Chicken stock, hot
- 200g Wheat noodles
- 3 Spring onions, sliced
Method
- Whisk the sesame paste, soy, vinegar and hot stock in the bottom of two bowls. It should be loose and slightly split. That is correct.
- Dry wok, hot, no oil. Pork mince in and press flat. Leave it alone for 4 mins, then break it up and keep frying until dark and crisp, 8 mins total.
- Off the heat, stir 1 dessertspoon of Plateit Extra Hot Chilli Crunch through the mince.
- Boil the noodles, drain, pile straight into the bowls on top of the sauce.
- Mince over, spring onions over, remaining dessertspoon of Extra Hot spooned on last. Tell people to mix it themselves.
Swap it: Sesame paste is worth hunting down, but tahini loosened with a teaspoon of toasted sesame oil gets you most of the way.
