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Lee Kum Kee Sichuan Spicy Noodle Sauce 368g

Regular price £3.45

Tax included.
Lee Kum Kee (LKK) Sichuan Spicy Noodle Sauce is a Hot spices, red chillies and a passion for fiery food make Szechuan cuisine one of the most famous cuisines in the world. A spicy broth for Szechuan noodle soups and is made of red chillies, Chinese vegetables, crab, and soybeans.
Sichuan spicy noodle sauce also known as hot Dan Dan noodle sauce is a ready-made spicy sauce base for Dan Dan noodle. Dan Dan noodle is one of the most favorite noodle dishes from Sichuan in China. It is a spicy noodle dish with Sichuan pepper, pickled mustard cabbage, peanut, dried prawns and garlic as main ingredients. This noodle dish originated in 1841, invented by a street vendor named Chan Bau Bau. He sold his noodles, while carrying them with half a bamboo stick, "tiu" on his shoulder on the street. Hence the name "Dan Dan noodle".
Product of Hongkong.

 

Ingredients:

Water, Sugar, Soybean Oil, Salted Chilli Peppers (10%), Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Salt, Preserved Vegetables, Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Shallot, Peanuts, Peanut Paste, Dried Shrimps, Spices, Dehydrated Garlic, Flavour Enhancers (E631, E627), Stabiliser (E415) (Soybeans, Wheat).

Storage:

Store in a cool, dry place. Refrigerate after opening.

 

Recipe suggestions:

Pork and Noodles in Spicy Noodle Sauce:

• Cook 120g egg noodles in boiling water according to packet instructions or until tender. Drain and put on a serving plate.

• Saute 1 diced onion and 1 diced red chili in 2 tbsp oil. Add 120g minced pork, 4 tbsp Sichuan Spicy Noodle Sauce and 3 tbsp water. Stir well until pork is done.

• Put on top of noodles. Mix well and serve hot.

Sichuan spicy Noodles:

• Cook 120g noodles until tender, drain and place in a bowl.

• Combine 120ml water and 3 tbsp Sichuan Spicy Noodle Sauce and bring to the boil.

• Pour over the cooked noodles and serve.

 

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