Spicy Dan Dan Noodles Recipe

A bowl of spicy Dan Dan Noodles with chop sticks, bok choy, sliced green onions and peanuts

A rich peanut sauce, blanched fresh vegetables, crispy minced pork, and plenty of slurp-able noodles garnished with scallions and peanuts
Course: Main Course
Servings4 people
Ingredients
  • 8 baby bok choy, halved lengthways
  • 9 ounces dried Asian Udon noodles
  • 1 1/2 teaspoons toasted sesame oil
For the pork:
  • 1 tablespoon vegetable oil
  • 8 ounces ground pork
  • 1 inch piece of fresh ginger, minced (about 1 tablespoon)
  • 4 garlic cloves, minced
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low sodium soy sauce
For the sauce:
  • 1 tablespoon chili oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup smooth peanut butter *
  • 1 tablespoon chili paste, like Sambal Oelek
  • 1 (14.5-ounce) can low sodium chicken broth
  • pinch of granulated sugar
To serve:
  • 4 scallions, thinly sliced
  • 1/2 cup peanuts, rough chopped
  • 1 teaspoon Sichuan peppercorns, toasted in a small dry skillet until fragrant, then ground
Instructions
  1. Bring a large pot of water to a boil. Add a pinch of salt and the bok choy. Cover and cook 3-5 minutes or until just blanched. Remove with a slotted spoon and drain. Set aside.
  2. Add the udon noodles to the same pot of boiling water and cook according to package directions. Drain well. Return the noodles to the now empty pot and toss with sesame oil. Cover and set aside.
  3. Heat a large wok or skillet over medium high heat. Add the vegetable oil and the ground pork. Cook the pork until well browned, breaking up any chunks as you go with a wooden spoon. Add the ginger and garlic and cook until fragrant. Add the hoisin and soy sauce. Cook for about 2 minutes more. Remove the pork to a bowl, cover to keep warm.
  4. In the now empty skillet add the chili oil, soy sauce, peanut butter and chili paste. Cook for a few minutes to combine then gradually start adding the chicken broth stirring constantly. Keep adding the chicken broth until you reach your preferred consistency*. Add a pinch of sugar and bring to a boil, stirring constantly. Reduce the heat to medium-low and simmer to meld the flavors, about 5 minutes more. Stir occasionally.
  5. Divide the sauce between four large bowls. Add 1/4 of the noddles to each bowl, then top with a portion of the pork and bok choy. Garnish with chopped peanuts and sliced scallions. Sprinkle with ground Sichuan peppercorns. Serve immediately.

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