Ok so I need to start this post by informing my lovely followers that I have never actually had this dish (I don’t think!!…) I say this because the first thing James said when tucking in was “I think this is what we had at Nosh in Beeston a few years ago” so maybe I have maybe I haven’t?!?
All I know is I was craving oriental food and wanted something light and spicy. This soup hit the spot and if I can make this from scratch in between bath time, milk and bedtime with a toddler attempting to empty my kitchen cupboards (daddy put the cupboard locks on today so she’s very cross!) then anyone can!
Who says being a mummy means you can’t have an awesome Saturday night dinner!!
Ps apologies for the fact I haven’t blogged in about a year…a lot has changed! We adopted little A 8 weeks go and life has been a crazy whirlwind but worth every moment. She is truly the most amazing human being I have ever come across and I feel so privileged to be her mummy:-)
for the crispy pork
200g Pork Mince
4 Spring onions diced
2 garlic cloves sliced
1 got red chilli diced
3 Tsp light soy sauce
1/2 Tsp Chinese 5 spice
2 Tbsp sesame oil
for the broth
500ml chicken stock (I used a flavour pot)
2 Tbsp sweet chilli sauce
2 Tbsp dark soy sauce
Good pinch of black pepper
2 Tsp rice wine vinegar
1 Tbsp peanut butter
2 got red chilies
2 portions straight to wok noodles
Lime, fresh coriander and more chillies to serve.
Combined all of the pork ingredients together and set aside for at least half an hour to allow the meat the marinade.
(I used this time to prepare the broth)
Set a large pan on the hob and bring the chicken stock to boil
Add the rest of the stock ingredients barring the noodles and simmer for 20 minutes – this gives the fresh chillies time to cook and heat the broth up!
Add the noodles and mushrooms and summer for a further 3 minutes.
Whilst simmering, heat a little sesame oil in a wok and fry the marinated pork until cooked and crispy – don’t worry if it starts to stick…they are the tasty bits!
Use tongs to portion the noodles into two large bowls.
Add a spoonful of the pork on top of the noodles.
Ladle the broth and mushrooms around the noodles.
Garnish with a chunk of lime, fresh coriander and more chillies!
I’m not professing this to be an authentic dan dan recipe, more an amalgamation of about 10 recipes I found online from all over the world but it’s hot, tangy and so damn tasty!