Simon Rimmer served up tasty dan dan noodles with pork mince and Szechuan peppercorns on Sunday Brunch.
The ingredients are: 250g of pork mince, 1 tablespoon of light soy, 225ml of oil, 3 cloves of crushed garlic, 5cm piece of ginger, grated, 3 finely chopped spring onions, 40g of crunchy peanut butter, 50ml of soy, 30ml of chilli oil, 225ml of vegetable or chicken stock and 350g of fine noodles, cooked.
For the Garnish : 1 tablespoon of crushed Szechuan peppercorns, Chopped coriander and Sesame seeds.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes