Recipe: Dan Dan Sesame Noodles (Chinese, Nina Simonds recipe)

DAN DAN SESAME NOODLES

"This quintessentially Sichuan dish illustrates the brilliance of western Chinese cooking: The silky noodles are superb drenched in the spicy sesame dressing. I make vats of the sauce in the summer and store it, covered, in my fridge for several weeks for an instant, satisfying meal. "Dan dan" is the Chinese equivalent for the distinctive noise made by the noodle vendor who sold this dish in the alleys of China."

1 pound boneless pork loin
FOR THE MARINADE:
2 tablespoons soy sauce
1 1/2 tablespoons rice wine or sake
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
1/2 teaspoon crushed Sichuan peppercorns (optional)
FOR THE SPICY SESAME DRESSING:
8 cloves garlic
2 (1-inch-square) knobs fresh ginger, peeled
1 teaspoon crushed dried chiles (or dried chile flakes)
6 tablespoons Chinese toasted sesame paste (stirred well before adding)
4 tablespoons toasted sesame oil
5 tablespoons soy sauce
1/4 cup rice wine or sake
1 1/2 tablespoons Chinese black vinegar (or Worcestershire sauce)
1 1/2 tablespoons sugar
6 tablespoons chicken broth (or water)
FOR THE NOODLES:
1/2 pound thin egg noodles, such as angel hair (or spaghettini)
2 1/2 tablespoons canola or corn oil
2 cups minced scallion greens

Cut the pork loin into thin slices about 1/4-inch thick, then cut the slices into thin, matchstick-size shreds about 1-inch long. Put the shreds in a bowl, add the Marinade, and toss lightly to coat. Cover with plastic wrap, and let the pork marinate for 1 hour at room temperature, or longer if possible in the refrigerator.

WHEN READY TO COOK:
Put the Sichuan peppercorns (if using) in a skillet, and toast over medium heat about 4 to 5 minutes, stirring occasionally until they are very fragrant. Let them cool slightly and then crush them into a powder with a rolling pin, mallet, or mortar and pestle. Set aside.

Drop the seasonings of the Spicy Sesame Dressing in descending order into the feed tube of a good processor fitted with a steel blade while the machine is running. Mix together to a smooth sauce - it should have the consistency of heavy cream. Add the Sichuan peppercorn powder and mix. Pour into a serving bowl.

Bring 3 quarts water to a boil, add the noodles, and cook about 5 to 6 minutes, or until near tender. Drain in a colander, rinse lightly to remove the starch, and drain again thoroughly in a colander. Divide the noodles into six portions in soup bowl.

Heat a wok or large skillet, add the oil, and heat until very hot. Add the pork and stir fry over high heat about 2 1/2 to 3 minutes, until the meat changes color and is cooked. Scoop it into a colander to drain.

TO SERVE:
Spoon the drained pork over the individual servings of noodles and sprinkle about 1/3 cup minced scallion greens on top of each. Ladle some Spicy Sesame Dressing over all, and serve.

Makes 6 servings
Adapted from source: A Spoonful of Ginger: Irresistible Health-Giving Recipes from Asian Recipes by Nina Simonds