Dan Dan Noodles
- Serves 2
- 1 tin of sole
- 100 g of egg noodles
- ½ onion
- ½ leek
- 2 carrots
- A few leaves of pak choi
- 2 cloves of garlic
- 1 teaspoon of Sichuan pepper (or other ground pepper corn)
- 1 tablespoon of soy sauce
- ½ teaspoon of paprika
- 2 teaspoons of peri-peri
- vegetable stock
- 1 teaspoon of sesame oil
- Peanut oil as needed
- For garnishing: safflower petals and one tablespoon of chilli oil
- Preparation
- Grate the carrot and finely chop the onion, cut the pak choi leaves and the leek into strips lengthwise. Crush the cloves of garlic.
- In a wok, stir-fry the garlic in two tablespoons of peanut oil. Add the vegetables, soy sauce, pepper, paprika, sesame oil, and peri-peri and stir-fry for a few minutes. Reduce the heat, add a ladle of vegetable stock, and cook over a low heat.
- Meanwhile, cook the noodles according to the instructions on the packet (usually 3 minutes in boiling water) and transfer it to the wok. Add the flaked sole fillets and another tablespoon of peanut oil, and stir-fry. Serve the noodles very hot, garnishing with safflower petals, peri-peri, and a drop of chilli oil.
The Fantastic World of the Portuguese Sardine ©2023 all rights reserved
made by Anahory&Monteiro