Spicy Pork and Peanut Noodles
|Prep time||20 minutes|
|Cooking time||30 minutes|
|Total time||50 minutes|
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 saut the pork instead of deep frying it and substitute a kicked-up chili-garlic sauce for the chili oil.
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.