Name: Dan dan Noodles
Yield: Serves 2
Cuisine: China
Ingredients: 2 tablespoons chilli oil, with chilli sediment; ½ teaspoon whole Sichuan peppercorns; 300 g/10½ oz dried Chinese noodles; 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 25 g/1 oz Sichuan ya cai or tianjin preserved vegetable, thinly sliced; 2 teaspoons light soy sauce; spring onions, green part only, cut into thin rounds, to garnish; 100 g/3½ oz minced beef; 3 Sichuan dried chillies, snipped in half, seeds discarded; 1 tablespoon groundnut oil; 1½–1 teaspoon ground roasted Sichuan peppercorns

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

I first ate these not on the spice-scented streets of Chengdu, but in the rather less exotic environs of London’s Soho. Barshu might not have been the first Sichuan restaurant to open in the capital but it is certainly the best. Sichuan’s famed ‘hot and numbing’ flavour is based on chilli and the wonderfully citrus Sichuan pepper. This is a classic Sichuan street snack. If you can’t find the preserved vegetables, don’t worry.