a.k.a. Hong Tang Dan Dan Mian.
We modified the recipe from this book and were able to purchase all the Chinese ingredients from our local Chinese food market.
Noodles (wheat noodles)
1 tsp cooking oil
fake-it pork (a broken up veggie burger mixed with tofu)
1/2 cup salted radish (we used Fuling pickle, or zhacai)
2 cups stock (we used fish stock, but chicken stock or vegetable bouillon will work)
4 Tbs soy sauce
1 1/2 Tbs black rice vinegar
2 cloves finely chopped garlic
2 tsp Sichuan pepper oil
2 tsp sesame oil
1 tsp chili oil
1 tsp ground white pepper
1 heaped Tbs sliced spring onion
Heat cooking oil to high and stir fry the tofu/veggie burger mix for three minutes. Mix with the radish and set aside.
Heat stock to medium and add all the other ingredients except the noodles and spring onion.
Bring a pot of water to a rolling boil and blanch the noodles for 1 minute (or until done).
Drain the noodles and divide among 4 small bowls. Pour the stock over the noodles, top with the tofu mixture, garnish with spring onion and serve.
It’s delicious! 