Tenderstem® Purple Broccoli 'dan dan' noodles
Pork and broccoli are a winning flavour combination – the fresh crunch of the broccoli cuts through the fattiness of pork. Dan dan noodles (from Chengdu, the capital of the Sichuan province in China) are famous for their spicy and rich sesame sauce with Sichuan peppercorns. We’ve opted for a dark roast peanut butter instead of the sesame paste here, and topped with perfectly cooked spears of Tenderstem® Purple Broccoli. Cooking Tenderstem quickly is the key to success here – so it retains its beautifully vibrant purple colour and freshness. Tenderstem® Purple Broccoli is exclusively available at Ocado Online and select M&S stores.
Ingredients
Metric
Imperial
- 320g of Tenderstem® Purple
- 400g of pork mince
- 2 tbsp of hoisin sauce
- 2 tsp Shaoxing wine
- 1 tbsp of dark soy sauce
- 1/2 tsp Chinese five spice
- 2 tbsp of sui mi ya cai (Chinese preserved mustard greens), (optional)
- 3 garlic cloves, finely grated
- 20g of ginger, finely grated
- 4 spring onions, finely sliced, white part and green tops kept separate
- 1 red chilli, finely sliced
- 300g of egg noodles
- vegetable oil, for cooking
PEANUT SAUCE
- 60g of peanut butter, ideally deep roasted
- 1 tbsp of Chinkiang black vinegar
- 3 tbsp of light soy sauce
- 2 tsp caster sugar
- 1/2 tsp Sichuan peppercorns, ground in a spice grinder or pestle and mortar
- 2 garlic cloves, finely grated
- 1 tbsp of sesame oil
TO SERVE
- 40g of roasted peanuts, roughly chopped
- 1 tsp toasted sesame seeds
- chilli crisp
Method
For the sauce, whisk together all the ingredients in a bowl until smooth and glossy
- 60g of peanut butter, ideally deep roasted
- 1 tbsp of Chinkiang black vinegar
- 3 tbsp of light soy sauce
- 2 tsp caster sugar
- 1/2 tsp Sichuan peppercorns, ground in a spice grinder or pestle and mortar
- 2 garlic cloves, finely grated
- 1 tbsp of sesame oil
Heat a splash of vegetable oil in a large wok or frying pan over a high heat until very hot. Add the broccoli and flash-fry for around 5 minutes, or until tender but still retaining a bit of bite, turning regularly. If the stalks are thick, add a splash of water and cover the pan for 2 minutes so the stems can steam. Remove and set aside
- vegetable oil, for cooking
- 320g of Tenderstem® Purple
Return the pan to the heat with another splash of vegetable oil. Add the pork mince and cook for 8-10 minutes, breaking it up with a wooden spoon, until browned and lightly crisp
- 400g of pork mince
Add the hoisin sauce, shaoxing wine, dark soy and five spice. Stir-fry until the liquid has evaporated and the pork is sticky and well coated. Then add the sui mi ya cai, if using, and stir fry for a further 2 minutes. Add the garlic, ginger, white parts of the spring onions and the chilli and stir-fry for 1 minute until fragrant
- 2 tbsp of hoisin sauce
- 2 tsp Shaoxing wine
- 1 tbsp of dark soy sauce
- 1/2 tsp Chinese five spice
- 2 tbsp of sui mi ya cai (Chinese preserved mustard greens), (optional)
- 3 garlic cloves, finely grated
- 20g of ginger, finely grated
- 4 spring onions, finely sliced, white parts
- 1 red chilli, finely sliced
Meanwhile, boil the noodles according to the packet instructions, then drain, reserving a mug of the cooking water
- 300g of egg noodles
Immediately add the noodles into the wok with the peanut sauce and toss vigorously over a medium-high heat for 1-2 minutes, adding a splash of the reserved noodle water if the sauce is too thick. Continue tossing until the noodles are glossy and everything is evenly coated
Divide between bowls, top with the broccoli and finish with the green spring onion tops, peanuts and sesame seeds. Drizzle generously with chilli crisp and serve immediately
- 4 spring onions, finely sliced, green tops
- 40g of roasted peanuts, roughly chopped
- 1 tsp toasted sesame seeds
- chilli crisp
Brought to you by Tenderstem®
Brought to you by Tenderstem®
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