Dan Dan noodles
The spicy Sichuan classic has been simplified here to include easily available ingredients. Vary the chilli heat levels to your taste.
Ready in: 20 minutes
300g (10oz) dried Chinese egg noodles
200g (7oz) small broccoli florets
4 tbsp soy sauce
1 tbsp tahini paste
1 tbsp cornflour
2 tsp sesame oil
2 tsp chilli oil
1 tbsp balsamic vinegar
1 tsp caster sugar
150ml (5fl oz) chicken stock,
fresh or from powdered
2 tbsp sunflower oil
2 garlic cloves, finely chopped
2.5cm (1in) piece of fresh root
ginger, finely chopped
350g (12oz) minced pork
bunch of spring onions,
finely chopped, to serve
50g (13⁄4oz) salted peanuts, nroughly chopped, to serve
1. Cook the noodles in a large pan of boiling salted water according to the packet instructions. Drain well. Keep them in a bowl of cold water until needed (to stop them sticking together). Meanwhile, cook the broccoli for 2 minutes in a pan of boiling salted water, then drain and rinse under cold water. This stops the cooking process and preserves the colour of the broccoli, keeping it crisp and bright.
2. Whisk the soy sauce, tahini, and cornflour to a thick paste, then whisk in the sesame oil, chilli oil, balsamic vinegar, sugar, and stock.
3. Heat the sunflower oil in a large wok and stir-fry the garlic and ginger for 1 minute, until it starts to colour. Add the pork and stir-fry over a high heat, breaking it up with a wooden spoon, until it browns. Add the sauce and allow to boil for about 2 minutes, until it thickens.
4. Add the drained noodles and broccoli, stirring them well to make sure they are well coated with the sauce and heated through. Serve scattered with the spring onions and peanuts, if using.
Recipe and image from The No Time to Cook Book, published by DK, £16.99 (hardback edition)