Beef Dan Dan noodles

Monday 9 November at 9:29am

In the second part of our series with chef Ching He Huang, she shows us simple Beef Dan Dan noodles.

(Serves 4)

Ingredients:

For the meat topping:

2 tbsp vegetable oil2 cloves garlic, crushed and finely chopped1 tbsp freshly grated root ginger1 medium red chilli, deseeded and finely chopped250g/9oz minced beef1 tbsp rice wine or dry sherry100g/3.5oz cornichons or cocktail gherkins in vinegar, drained and finely diced1 tbsp light soy sauce

For the noodle base and sauce:

500g/1lb 2 oz any wheat flour noodlesToasted sesame oil1 tsp sesame paste, or tahini blended with 1 teaspoon toasted sesame oil1 tsp chilli oil1 tbsp black rice vinegar or balsamic vinegar750ml/1 ¼ pints chicken stock

For the garnish:

1 tsp whole Sichuan peppercorns1 large spring onion, finely chopped1 small handful of fresh coriander, leavesand stalks finely chopped1 tsp chilli oil1 tsp toasted sesame oil

Method:

Cook the noodles according to the packet instructions then drain and toss them through with some toasted sesame oil. Put to one side.
To make the meat topping, heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger and stir-fry for a few seconds, then add the minced beef. As the beef starts to turn brown, add the rice wine or dry sherry and cook for a few seconds. Stir in the cornichons or gherkins and cook until fragrant, then season with the soy sauce and keep on a very low heat.
Next make the noodle sauce. Put the sesame paste or blended tahini, the chilli oil and vinegar into a small wok or pan, add the stock and bring to the boil. Reduce the heat to low.
Put the Sichuan peppercorns for the garnish into a small pan and dry roast until fragrant, then remove from the heat and crush in a pestle and mortar, or place in a plastic bag and bash with a rolling pin
To serve, either divide the noodles between four bowls or leave in the wok, then ladle on the sauce and top with the stir-fry. Garnish with the Sichuan peppercorns, spring onion and coriander. Drizzle chilli oil over the dish, add a drizzle of sesame oil to taste around the edge of the sauce and serve immediately, with extra chilli oil if you like.