Mix 1 Tbsp chili oil (note: I reduced to 1 tsp of chili in soya oil, which includes hot chili flakes, plus I added 2 tsp roasted sesame oil), 1 Tbsp soy sauce, 1 tsp Chinese black vinegar, and ½ tsp Sichuan pepper powder in a large mixing bowl, and set aside. Separately, heat oil in a pan to high and sauté 8 oz minced pork (we sometimes use minced chicken or turkey) for 2 to 3 minutes till it’s lightly browned. Turn the heat to medium, and add 2 minced garlic cloves, 2-3 chopped scallions, and 2 Tbsp Sichuan preserved vegetable (ya cai) (see Note below). Sauté about 1 minute. Separately, boil a pot of water, and cook 2 servings of Chinese flat noodles until al dente. Place the cooked noodles in the sauce bowl, and mix up. Add the minced pork mixture and then serve. Your mouth may be burning, but it’s delicious. This recipe is based on http://www.chinesehealthycooking.com/sichuan-dan-dan-noodles/ (Aug. 2014)
Note: To reduce sodium, we sometimes use only 1 mounded Tbsp of Sichuan preserved vegetable, and we rinse and drain it before adding it to the scallions and garlic. (June 2018)
Cooking Adventures 