42 Dandan noodles Paul Robinson

Dandan noodles

prep: 10 minutes cook: 15 minutes
4 people

Ingredients

for the pork

2 tbsp vegetable oil

500g pork mince

5 garlic cloves, finely chopped

2 red chillies, finely chopped

180g sweet chilli sauce

120g light soy sauce

100g hoisin sauce

for the noodles

600g egg noodles, pre-soaked in cold water

30g fresh coriander, roughly chopped

1 bunch spring onions, thinly sliced

to serve

80g cashew nuts, roughly chopped

1 tbsp black onion seeds

Method

To cook the pork, in a wok or frying pan on a medium heat add the vegetable oil and fry the mince, stirring to break it down. Fry until turning dry and brown. Add the garlic and chilli and fry for 2 minutes stirring occasionally. Add the sweet chilli, soy and hoisin sauces and fry for another minute.

To cook the noodles, drain the noodles from the cold water and add with the coriander and three-quarters of the spring onions to the pork mixture in the wok or frying pan. Fry for a further 2 minutes, gently turning over the noodles to coat with the mince and sauce mixture.

To serve, place the noodles in a bowl sprinkled with the remaining chopped spring onions, cashew nuts and black onion seeds.