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dan dan (ish) noodles

www.olivemagazine.com
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Total: 25 minutes

Servings: 5

Ingredients

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Instructions

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Step 1

Dry-fry the pork mince in a wok or deep frying pan over a high heat for 5 minutes, breaking it down with the side of a spoon. Before it’s fully cooked, add the garlic, five-spice, sichuan pepper and sesame oil, and stir well. Keep moving the mince around for 5 minutes so it begins to crisp up but doesn’t stick. Add the chilli bean paste and chilli oil, and mix well, before adding the green beans and stir-frying for a few minutes to soften.

Step 2

Cook the noodles following pack instructions, then drain, reserving the water, and set aside.

Step 3

Add 300ml of the noodle water to the pork mixture, stir well, add the tahini and stir well again. Simmer until the mixture forms a saucy consistency (add a splash of lukewarm water to loosen, if needed).

Step 4

To serve, plate the noodles and pour the pork mixture over them. Garnish with spring onions and toasted sesame seeds.