Spicy Pork and Peanut Noodles
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Recipes | Entrees |
Description
A healthier take on Dan Dan noodles, a sinus-clearing dish that combines Chinese egg noodles and crispy ground pork in searing-hot chili oil. In our attempt to reduce the total amount of oil in this recipe, we sauté the pork instead of deep frying it and substitute a kicked-up chili-garlic sauce for the chili oil.
Ingredients
| 8 | Ounce | noodles (see note) |
| 1 1⁄4 | Pound | ground pork |
| 1⁄4 | Cup | soy sauce (low-sodium) |
| 1 1⁄2 | Tablespoon | ginger (fresh, grated) |
| 3 | Clove | garlic (minced) |
| 2 | Tablespoon | chili garlic sauce (divided) |
| 1 | Tablespoon | sesame oil |
| 2 | Cup | chicken stock |
| 1 1⁄2 | Tablespoon | peanut butter (unsalted, natural) |
| 1 | Pinch | red chile flakes |
| scallions (sliced, for serving) | ||
| peanuts (salted, roasted, for serving) |
Instructions
Cook noodles according to package directions; drain and set aside.
In a medium bowl, combine the pork, tamari, ginger, garlic and one tablespoon of the chili sauce; mix well. In a large, wide skillet, heat the sesame oil. Add the pork and cook, breaking up with the tip of a wooden spoon, until the meat starts to brown and cooks through. Remove with a slotted spoon to a plate.
Add 2 cups of the chicken stock, the peanut butter, the remaining chili sauce and the chile flakes to the pan and whisk to combine. Lower the heat to medium-high and cook until the sauce is reduced and thickens slightly, about 2 to 3 minutes. Add the pork back to the pan and mix to combine. Top the noodles with the sauce and sprinkle with the scallions and peanuts.
Note: Many recipes for Dan Dan noodles call for Chinese egg noodles, which I could not find easily. Use any noodle you like here. Flat udon noodles worked just fine for me.
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