DanDanNoodles

Body:

• 250g ground pork
• 500 g fresh wheat flour noodles
• or 250 g dried wheat flower noodles
• 450 ml Chicken stoc
• k 125 g preserved, salted radish, diced
• 4 spring onions, finely sliced
• peanut oil
• soy sauce
• Singkiang Vinegar
• garlic
• sesame oil
• chili oil
• ground white pepper

01 dry-fry a tablespoon of Sichuan pepper in a wok with low temperature until fragrant. Then add the peanut oil (2 table spoons) and cook over low heat 10 minutes to get the flavors mixed. filter the oil, discard the pepper and keep the oil apart

02 stir fry the pork in one tablespoon of peanut oil 2-3 minutes, set aside

03. Combine the peppercorn oil, chicken stock, radish, 4 tablespoons of Soy sauce, 1.4 ts of Singkiang Vinegar, 1 teasp of garlic, 2 teasp. sesame oil 1 teasp. Chili Oil and white pepper, keep warm over medium heat.

04 Cook the noodles, drain them and divide them among 4 large soup bowls, Poor in the hot broth. Top with the pork and garnish with spring onions

In a simplified version I mix all the ingredients with the meat and I am using much less Broth