From the Galley

Dan-Dan Noodles

By James Gyore

Many different versions of Sichuan (or Szechuan) style dan-dan noodles exist. I’ve tried this dish all over the world and consider the best example of this dish can be had at the Shanghai dumpling palace right here in Melbourne, Australia.

Varieties of fresh udon noodles packed in 200g long-life satchels are great for cruisers. They don’t require refrigeration, in spite of being fresh, and they don’t need a great deal of water to prepare; just enough hot water to cover and heat, that’s it. They have a long shelf life too.

This spicy street style dish is a perfect match for beer, and is peasant food at its best.

Dan-Dan Noodles

(Serves two generously) Ingredients • 500g pork, minced • 400g fresh udon noodles (2 packets) • 1 cup (250 ml) chicken stock • 2 garlic cloves, minced • 3 green onions, chopped (a small brown onion can be substituted) • 1 tbsp brown bean sauce (hoisin sauce, if you can’t find brown bean sauce) • 1 tbsp rice wine • 1 tsp S–ichuan pepper, ground (or black pepper)