Dan Dan Noodles with Sichuan Pork Mince & Pink Lady® Apple
- Prep Time: 20-30 minutes
- Cook Time: 30 minutes
- Total Time: 0 hours
- Yield: 4-6
Description
A bold and spicy noodle dish with savoury pork mince, silky Dan Dan sauce and crisp Pink Lady® apple for a fresh, crunchy finish.
Ingredients
Sichuan Pork Mince
1 Tbsp (15 ml) vegetable oil
500 g pork mince
2 cloves garlic, finely chopped
2 tsp (10 ml) fresh ginger, grated
4 spring onions, finely sliced, white and green parts separated
4 Tbsp (60 ml) dark soy sauce
1 Tbsp (15 ml) hoisin sauce
3 tsp (15 ml) chilli crisp
1 tsp (5 ml) Sichuan peppercorns, lightly toasted and finely ground
2 tsp (10 ml) Chinese five-spice
½ tsp (2.5 ml) brown sugar
½ tsp (2.5 ml) sesame oil
Dan Dan Sauce
4 Tbsp (60 ml) smooth peanut butter or sesame paste
4 Tbsp (60 ml) soy sauce
2 Tbsp (30 ml) chilli oil, plus extra for serving
1 Tbsp (15 ml) black rice vinegar
1 tsp (5 ml) brown sugar
2 tsp (10 ml) sesame oil
2–4 Tbsp (30–60 ml) reserved hot noodle cooking water
Noodles
400 g fresh or dried wheat noodles
Pink Lady® Apple Topping
1 large Pink Lady® apple, cut into fine matchsticks or small dice
2 tsp (10 ml) lemon juice
green parts of the spring onion, sliced on the diagonal
1 red chilli, sliced
To Serve
Toasted sesame seeds (optional)
Fresh coriander
50 g roasted and salted peanuts
Instructions
Sichuan Pork Mince
Heat the vegetable oil in a large wok or frying pan over medium-high heat.
Add the pork mince and cook for 12–15 minutes, breaking it up with a wooden spoon until well browned and beginning to crisp. If necessary, add a splash more oil during cooking.
Reduce the heat to medium. Add the garlic, ginger and the white parts of the spring onions and cook for 2 minutes, or until fragrant.
Stir in the dark soy sauce, hoisin sauce, chilli crisp, ground Sichuan peppercorns, Chinese five-spice, brown sugar and sesame oil. Cook for a further 4–5 minutes until the pork is glossy and evenly coated.
Noodles
Cook the noodles according to the packet instructions.
Before draining, reserve ½ C (125 ml) of the cooking water.
Drain the noodles and set aside.
Dan Dan Sauce
Whisk together the peanut butter or sesame paste, soy sauce, chilli oil, black rice vinegar, brown sugar and sesame oil until smooth.
Gradually whisk in 2–4 Tbsp (30–60 ml) of the reserved hot noodle cooking water until the sauce is smooth, creamy and pourable.
Pink Lady® Apple Topping
Toss the Pink Lady® apple with the lemon juice to prevent browning.
Combine with the green parts of the spring onions and the coriander.
To Assemble
Pour the Dan Dan sauce over the cooked pork and stir until well combined.
Add the cooked noodles and toss until evenly coated. If the sauce is too thick, add a little more reserved noodle cooking water until it reaches a silky consistency.
Divide the noodles between serving bowls.
Top generously with the Pink Lady® apple mixture.
To Serve
Finish with a sprinkle of toasted sesame seeds and peanuts. Garnish with fresh coriander.
