THE NUMBING NUT-STRANDS

(Our Play on Dan Dan Noodles)

THE NUMBING NUT-STRANDS

Ingredients: 200g Thin Egg Noodles (boiled), 200g Pork or Chicken mince, 2 tbsp Peanut butter, 1 tbsp Chili oil, 1 tbsp Soy sauce, 1 tbsp Ginger-garlic paste, 1 tsp Szechuan peppercorns...

Ingredients

  • 200g Thin Egg Noodles (boiled)
  • 200g Pork or Chicken mince
  • 2 tbsp Peanut butter
  • 1 tbsp Chili oil
  • 1 tbsp Soy sauce
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Szechuan peppercorns

Cooking Method

  1. The Scorch Fry mince and peppercorns in a hot pan until dark, crispy, and browned.
  2. The Bloom Whisk peanut butter, soy, and chili oil with a 30ml splash of water; pour into the pan.
  3. The Marriage Toss the noodles through the sauce until every strand is coated in the spicy silk.
  4. The Final Flourish Top with crushed peanuts and raw spring onions.

Cuisine: Asian

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