Dan Dan-Style Noodles
with pork / mustard greens
This noodle bowl is inspired by a popular street food from the Szechuan region of China. It is traditionally extremely spicy, but our version is savory with a medium kick of spice. Use more or less chili garlic sauce to fit your spice preferences.
Smarts: The versatile sauce on this dish has a slight nutty flavor that comes from Tahini (a sesame paste usually used in Mediterranean cooking) or from any number of other substitutes listed below - Chinese sesame paste, Chinese black bean paste or peanut butter. Feel free to skip it if you don't have any of these on hand.
- Garlic - 4 cloves, chopped
- Stock, any low-sodium variety - 1/2 cup (sub water)
- Soy sauce, low-sodium - 1/4 cup
- Cornstarch - 1 Tbsp
- Brown sugar - 1 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 Tbsp
- Tahini - 2 tsp (opt; sub Chinese sesame paste, black bean paste, or peanut butter)
- Chili garlic sauce - 2 tsp, more or less to taste (sub any hot sauce)
- Peanuts - 1/4 cup, chopped
- Mustard greens - 8 oz, chopped into 1” / 2.5cm pieces (sub chard, baby bok choy, or broccoli florets)
- Green onions - 3, chopped, green and white parts combined
- Chinese egg noodles, fresh or frozen - 6 oz (sub linguini or spaghetti)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Pork, ground - 1 lb
- Garlic / Peanuts / Mustard greens - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make sauce - Combine garlic, stock, soy sauce, cornstarch, brown sugar, vinegar, toasted sesame oil and tahini. Add chili garlic sauce (the amount listed will make a fairly spicy sauce, so reduce if you prefer less heat or add more if you want it super spicy). (Can be done up to 5 days ahead)
- Green onions - Chop green and white parts of onions and combine. (Can be done up to 2 days ahead)
- Boil noodles according to package directions. Drain.
- Meanwhile, heat a wok or skillet with first part of cooking oil over medium-high heat. Add mustard greens and saute until bright green and tender. (If using broccoli florets or baby bok choy, add a splash of water and cover with a lid or plate. Steam vegetables until tender, ~4 minutes.) Season with a pinch of salt. Set greens aside and return wok to heat.
- To heated wok add second part of cooking oil and then pork. Saute, breaking pork apart, until cooked through, ~5 minutes more. Drain as much fat out of the pan as possible. Return pan to heat.
- Give sauce a stir and pour over pork. Simmer until sauce has thickened slightly, ~3 minutes.
- Divide pork / sauce between serving bowls. Top with noodles, greens, green onions and peanuts. (The noodles are served on top of the sauce in this dish so you can combine them as you eat.)
- Let everyone use chopsticks to toss everything in their bowl together at the table. Add some extra red pepper flakes or some hot sauce if you’d like more heat. Enjoy!
Was great. But could have used some tips on how to get the noodles not to clump. Seemed way more prone than regular noodles, even with a few spoonfulls of sauce. The four "nests" of noodles never really untangled and noodles were hard to mix with other components.0 Helpful
Instant favorite with the husband. I made it with a load of baby bok choy from my garden and he already wants to know when I'll make it again. Lovely level of heat in the sauce and comes together quickly.0 Helpful
Couldn’t find mustard greens or bok choy so subbed Napa cabbage and shredded carrots. Still super yum!0 Helpful
Love these noodle bowls. We used 1 1/2 lb ground pork and peanut butter and 3 packs of ramen noodles. We used the baby bok choy but 2 bunches was not enough for 4 people. I would just add 2 more bunches. Definitely a fav!0 Helpful
Also agreed not as spicy as we were worried it might be but super flavorful and added a little red pepper flake after taste tasting and was perfect! One of our favorite meals yet!0 Helpful
Wasn’t as spicy as the recipe said, but with extra chili-garlic great. Added green beans, and shitake0 Helpful