Dan Dan Mian - Sichuan Spicy Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 8 ounces lamb, minced
• 1 tablespoon dark soy sauce
• 3 tablespoons garlic, finely chopped
• 2 tablespoons ginger, peeled and finely chopped
• 4 tablespoons onions, finely chopped
• 2 tablespoons peanut butter
• 2 tablespoons dark soy sauce
• 2 tablespoons chili oil
• 1 teaspoon sesame oil
• 1 tablespoon szechuan peppercorns, ground
• 1/2 teaspoon salt
• 8 ounces chicken stock
• 12 ounces udon noodles (i used rice noodles)
• 1/2 cup peanuts, roasted, finedly chopped

Recipe

• 1 combine lamb and soy sauce in a small bowl and mix well.
• 2 heat a wok or large skillet until hot. stir-fry, stirring with a spatula to break it into small pieces. when the lamb is lightly browned, about 3 minutes, remove and set aside.
• 3 bring a large pot of water to boil. (this will be for the noodles.) while the water is heating, go to the next step.
• 4 reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
• 5 add peanut butter, soy sauce, chilli oil, sesame oil, sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
• 6 meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. drain well.
• 7 to serve, divide noodles into individual bowls or put them all into a large bowl for sharing. ladle the sauce on top, top with lamb and chopped peanuts, and serve while hot.