Ma Yi shang shu
125g dried bean thread noodles
400ml groundnut or vegetable oil, plus 1 tablespoon
250g minced pork
1tablespoon dark soy sauce
2teaspoons Shaoxing rice wine or dry sherry
2 teaspoons sesame oil
1tablespoon peeled and chopped fresh root ginger
2tablespoons finely chopped garlic
4tablespoons finely chopped spring onions
2 teaspoons dark soy sauce
2teaspoons light soy sauce
1tablespoon chilli bean sauce
1teaspoon roasted ground Sichuan peppercorns
chopped spring onions, to garnish
I particularly like this version out of many of this Sichuan dish, where the noodles are fried first, resulting in a crispy texture complemented by the spicy sauce.
1. Separate and break the noodles up in a paper bag, to stop them flying all over the place.
2. Heat a wok until it is hot, then add the 400 ml(14 fl oz) groundnut or vegetable oil. When the oil is hot and slightly smoking, deep-fry the bean thread noodles in several batches. They will immediately puff up andtriple their volume. Remove them quickly with a slotted spoon and drain over kitchen paper. Set the noo-dles aside and wipe the wok clean. Strain the oil through a fine sieve and store for reusing.
3. Combine the pork with the soy sauce, rice wine or sherry and sesame oil in a bowl.
4. Reheat the wok until it is hot, then add the remaining 1 tablespoon groundnut or vegetable oil. When theoil is hot and slightly smoking, add the ginger, garlic and spring onions and stir-fry for 20 seconds. Then add the pork mixture and stir-fry for 2 minutes. Add the rest of the ingredients and bring the mixture to a simmer. Mix well and continue to cook over a high heat for about 5 minutes.
5. Add the fried noodles to the wok and mix quickly. Ladle into a large serving bowl, garnish with chopped spring onions and serve immediately.