Szechuan Pork and Green Bean Dan Dan Noodles
Szechuan pork dan dan noodles tossed with tahini, soy sauce, black vinegar, chilli oil and sesame oil, plus Szechuan peppercorns, noodles, pork mince and green beans.
- 250 g fresh egg noodles
- 250 g pork mince
- 200 g green beans
- 3 large garlic cloves
- 20 g fresh ginger
- 4 stalks spring onions
- 3 tbsp tahini
- 3 tbsp soy sauce
- 2 tbsp chinese black vinegar
- 2 tbsp chilli oil with sediment
- 1 tsp szechuan peppercorns
- 1 tbsp sesame oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Toast Szechuan peppercorns in a dry pan for 2 minutes until fragrant. Grind to powder and set aside.
- Step 2
Trim green beans and cut into 3cm pieces. Mince garlic and ginger. Slice spring onions, separating white and green parts.
- Step 3
Whisk together tahini, soy sauce, black vinegar, chilli oil, ground Szechuan peppercorns, and sesame oil in a large serving bowl.
- Step 4
Bring a large pot of salted water to boil. Cook noodles according to package instructions until al dente. Reserve 100ml cooking water.
- Step 5
Meanwhile, heat a wok or large frying pan over high heat. Add pork mince and cook for 5 minutes, breaking up with a spoon until browned and crispy.
- Step 6
Add green beans to the pork and stir-fry for 3 minutes until tender-crisp.
- Step 7
Add garlic, ginger, and white parts of spring onions. Stir-fry for 1 minute until fragrant.
- Step 8
Drain noodles and add to the sauce bowl along with 2-3 tbsp reserved cooking water.
- Step 9
Add the pork and green bean mixture to the noodles and toss everything together until well coated.
- Step 10
Garnish with green parts of spring onions and serve immediately while hot.
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