This is the simple brief version of Dan Noodles ~ fiery Asian noodles in a rich smooth sauce, finished off with fresh pork and scarcely withered greens ~ your normal supper just got knock up to initially class.
My helpless spouse just got a chomp of these stunning noodles… I seized the entire group for myself and I feel a little timid about it, at the same time, truly, these dan noodles are probably the best thing I’ve at any point made. Like ever. The mix of flavors and surfaces in this dish is unprecedented. I’m requesting you to make them in a hurry. They just require 30 minutes. Also, you will not be heartbroken.
Dan noodles are an exemplary Chinese Sichuan road food
The name alludes to long posts that road merchants conveyed across their shoulders, with a pot of noodles on one side, and sauce on the other. Since it comes from such humble roots, there is nobody official formula for dan noodles, and that makes it a pleasant dish to mess with. The fundamental thought is noodles presented with fresh ground pork, shriveled greens, and a stew oil based sauce.
I’ve streamlined valid dan noodles for ordinary cooking
Credible Chinese dan noodles are tedious to make, and require hard to track down fixings. I’ve subbed in dried noodles for new, arranged stew oil for the natively constructed form, and left out the salted veggies you can just discover in Asian business sectors. My formula keeps up the basics of the dish, and it’s totally tasty. Truly you need to make them.
Ingredients
Pork
- 1 tsp cooking oil
- 1/2 lb ground pork
- 2 tsp Hoisin sauce
- 2 tsp Mirin
- 1 tsp Tamari soy sauce
- 1/2 tsp five spice powder
Sauce
- 2 Tbsp tahini (sesame paste)
- 3 Tbsp soy sauce
- 2 tsp sugar
- 1/2 tsp five spice powder
- 1/2 tsp ground sichuan peppercorns (I did this in my coffee/spice grinder)
- 1/3 cup chili oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
noodles
- 9 ounce package of Asian noodles, I used Hakubaku Ramen
veggies
- 1 bunch scallions, trimmed and sliced in half legnthwise
- 2 or 3 baby bok choy, trimmed and sliced lengthwise
garnish
- chopped peanuts
Instructions
- Set a large pot of water to boil on the stove.
- Put the oil in a skillet and heat on medium high. Brown the pork, breaking it apart into crumbles as it cooks. When it has cooked through, add the Hoisin, Mirin, soy and spice powder and continue to cook until the liquid has evaporated and the meat is nice and crispy. Remove the meat to a plate.
- Cook the noodles according to the package instructions, this is usually just a few minutes. At the last minute, add the greens to the boiling water. Reserve about a cup of the cooking water, then drain.
- Add 1/3 cup of the cooking water to the pork skillet, and scrape up the browned bits from the bottom, off the heat.
- Whisk the sauce ingredients to combine. Note: you’re not cooking the sauce, just mixing it. Taste to adjust any of the ingredients to your liking. Add a little more noodle water if you like it thinner. Divide the sauce equally between 4 bowls.
- Top the sauce with the noodles and wilted veggies. Then spoon the crispy pork over top.
- Garnish with chopped peanuts. Toss the noodles with the sauce before eating.
- Come back and tell me how much you LOVED this 🙂
notes and variations
- Feel free to double the sauce recipe of you like your bowls a little saucier.
- I like to heat the sauce before adding it to the bowls, that’s just my preference. You can do that in the microwave.
