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20 minutes
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Saucy Ground Pork Dan Dan Noodles

with Baby Bok Choy & Crispy Greens

Cooking time

20 minutes




960 /serving

Tonight for dinner we’re cooking dan dan noodles—a staple of Sichuan cuisine—with a twist! You’ll mix your fresh Shanghai noodles with creamy tahini, sautéed ground pork and crispy greens including baby bok choy, but you’ll temper what would normally be a spicy dish with a mild sauce starring aromatic ginger, garlic, soy sauce and mirin. All you need is a sprinkling of chopped peanuts to finish off this quick and delicious dish.

We will send you:

  • 285g Ground pork
  • 340g Baby bok choy
  • 225g Yu choy (or gai lan)
  • 3 Garlic cloves
  • 20g Ginger
  • 225g Fresh Shanghai noodles
  • 30ml Soy sauce (low sodium)
  • 45ml Mirin
  • 25g Peanuts
  • 30ml Tahini
  • 12g Sichuan Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Peanuts, Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
42 g
Saturated Fat
9 g
2230 mg
Total Carb
97 g
7 g
51 g
14 g
a picture
Cook the pork
Bring a medium pot of salted water to a boil. In a large pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and season with ½ the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until nicely browned and cooked through. Transfer to a bowl, leaving any browned bits (or fond) in the bottom of the pan. Reserve the pan.
a picture
Cook the noodles
While the pork cooks, add the noodles to the pot of boiling water; stir gently to separate. Cook, 6 to 8 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
a picture
Mise en place
While the noodles cook, peel and mince the ginger. Mince the garlic. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch segments. Cut off and discard the root ends of the baby bok choy; cut into 1-inch segments. In a small bowl, combine the soy sauce and mirin.
a picture
Cook the vegetables
In the reserved pan of fond, heat a drizzle of oil on medium. Add the ginger and garlic; cook, stirring, 30 seconds to 1 minute, until fragrant. Add the yu choy and baby bok choy; season with the remaining spice blend. Cook, stirring frequently, 1 to 2 minutes, until wilted.
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Finish & serve
To the pan of vegetables, add the noodles, cooked pork, soy-mirin mixture, tahini and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the noodles are coated with the sauce. Divide the finished dan dan noodles between your bowls. Garnish with the chopped peanuts. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.