This recipe is more or less fusion of Japanese and Sichuan cuisine. It builds on the dan dan noodles recipe. First we cook pork with Sichuan spices to make it aromatic and fragrant. Sauce on the other hand is using Shiro miso paste which is Japanese ingredient. In combination with rest of the ingredients we create creamy sauce, which coats the noodles all over, bringing the two worlds together.
Prep Time30 minsCook Time10 minsTotal Time40 mins
Ingredients
200 g Ramen Noodles
Meat
100 g Pork Mince
...spices
½ tsp Hoisin
¼ tsp Black Soy Sauce
...liquids
½ tbsp Shaoxing cooking wine (optional)
...aromatics
2 Garlic Cloves
Saute
6 Sliced mushrooms
1 Sliced carrot
Sauce
1 tbsp Shiro Miso Paste
3 tbsp Warm water (from noodles)
1 tbsp Fermented Beans in Chilli Oil (lao gan ma)
3 tsp Crispy Chili oil (lao gan ma)
⅛ tsp Chinese Five Spice
1 pt Handfull of geens (pak choy or spinach)
Garnish
3 tsp Black sesame seeds
Scallions (sliced)
Directions
1
- Cook pork mince over hight heat until well browned, incorporate spices in the mid-cook.
- Saute mushrooms and carrot.
- At very end add liquids and aromatics as they will cook rather quick.
- In a bowl prepare sauce ingredients and place cooked noodles on top.
- With tongs, mix the sauce with noodles until it binds with noodles and coats them.
- Incorporate meat and mix roughly again, reserve some on top, garnish with rest of the toppings.
- Transfer to the serving bowls, garnish to your preference.
Ingredients
200 g Ramen Noodles
Meat
100 g Pork Mince
...spices
½ tsp Hoisin
¼ tsp Black Soy Sauce
...liquids
½ tbsp Shaoxing cooking wine (optional)
...aromatics
2 Garlic Cloves
Saute
6 Sliced mushrooms
1 Sliced carrot
Sauce
1 tbsp Shiro Miso Paste
3 tbsp Warm water (from noodles)
1 tbsp Fermented Beans in Chilli Oil (lao gan ma)
3 tsp Crispy Chili oil (lao gan ma)
⅛ tsp Chinese Five Spice
1 pt Handfull of geens (pak choy or spinach)
Garnish
3 tsp Black sesame seeds
Scallions (sliced)