Chinese Dan Dan Noodles
Mild and good for slurping, these noodles are a DIY meal—let them take what they want, leave what they don't.
- 3 tbsp canola oil , divided
- 2 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1/4 tsp hot-pepper flakes
- 1 lb ground pork
- 2 cups homemade or sodium free chicken stock
- 3 tbsp light soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp rice vinegar
- 2 tbsp natural smooth peanut butter
- 1 tsp ground Sichuan peppercorn , (optional)
- 1 tbsp cornstarch , mixed with 1 tbsp water
- 12 oz dried chow mein noodles , or spaghetti
- 1 cup finely shredded carrot
- 1/2 cup chopped green onions
- 1/4 cup chopped roasted unsalted peanuts
- Heat 2 tbsp oil in a wok or large skillet on high. Add ginger, garlic and chili flakes and fry for 30 sec. or until fragrant. Add pork, stirring to break up lumps, and fry for 4 min or until lightly browned.
- Add chicken stock, soy sauce, balsamic vinegar, rice vinegar, peanut butter and peppercorns, and stir to combine. Bring to a boil and cook for 4 min or until reduced. Stir in cornstarch mixture, and boil until just thickened.
- Cook noodles in boiling salted water according to package directions until al dente. Drain and toss with remaining 1 tbsp canola oil.
- Place noodles in a serving bowl and pour pork and sauce overtop. Sprinkle with carrots, onions and peanuts.
Nutrition (per serving)
- 39 g,
- 74 g,
- 39 g,
- 8 g,
- 599 mg.