Dan Dan Noodles
25 minServes 4
Spiced ground pork in a rich, nutty broth served over soft noodles with peanut and green onion garnish.
| prepCook noodles according to package instructions; drain and set aside. | ||||||
| 45 ml vegetable oil | Heat oil until glistening | Cook pork, breaking it up, 8 min until almost cooked | Add ginger & garlic, cook 2 min until fragrant | Stir in soy sauce, sherry, stock, peanut butter, cinnamon, Sichuan peppercorns, sugar & chili paste | Bring to boil, reduce heat to low, simmer 6–9 min until thickened | Spoon pork & sauce over noodles, garnish with green onions & peanuts |
| 450 g ground pork | ||||||
| 2 tablespoons minced fresh ginger | ||||||
| 3 garlic cloves, minced | ||||||
| 60 ml low sodium soy sauce | ||||||
| 60 ml dry sherry, rice wine vinegar or red wine vinegar | ||||||
| 950 ml chicken stock | ||||||
| 2 tablespoons smooth peanut butter | ||||||
| ¾ teaspoon ground cinnamon | ||||||
| 1–2 teaspoons ground Sichuan peppercorns (or ½ teaspoon crushed red pepper flakes) | ||||||
| 2 teaspoons granulated sugar | ||||||
| 2 tablespoons chili paste, such as Sambal oelek | ||||||
| 900 g fresh udon or yakisoba noodles, cooked | Divide noodles among 4 bowls | |||||
| 4 green onions, thinly sliced | ||||||
| 30 g peanuts, chopped | ||||||
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