Dandan Noodles

Dandan Noodles

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April 17, 2016


canola or sesame oil, for cooking

3/4 lb ground pork

2 garlic cloves, crushed

2 tsp. grated ginger

4-6 green onions, chopped

2 Tbsp. soy sauce

2 Tbsp. rice vinegar

1/2 cup chicken stock (or water)

1/3 cup peanut or almond butter or tahini

big pinch ground Sichuan peppercorns or red chili flakes

enough noodles to feed everyone (Asian wheat noodles or spaghetti)

chopped peanuts, for garnish (optional)

chopped fresh cilantro, for garnish (optional)


1In a large skillet set over medium-high heat, cook the pork in a drizzle of oil, breaking it up with a spoon until it's no longer pink. Add the garlic, ginger and half the onions and cook until the pork is turning dark and crispy.

2Add the soy sauce, vinegar, chicken stock, peanut butter and peppercorns or chili flakes and cook, stirring, until the peanut butter melts and the sauce is smooth. Taste and add more soy sauce if it needs salt, or vinegar (or a squeeze of lime) if it needs more acid. Add a splash of water if it seems too thick.

3Cook or soak the noodles according to the package directions. Drain well and serve topped with the pork mixture, the remaining green onions, and a small handful of peanuts and cilantro.

4Serves 4.


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