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 stalks, 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!
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
Easy, quick and yummy!0 Helpful
This meal has quickly become a family favorite! I double the sauce and it's the perfect amount for us. A good noodle is key.0 Helpful
Used broccoli and peanut butter. This recipe was delicious, and I'm eating the leftovers as I type. I loved the flavor of the sauce, and that you can control the heat. It was delicious!0 Helpful
made w/ baby asian greens (chopped and quick sauce), and low-sodium soy sauce so it actually needed some salt! yum0 Helpful