Saucy Ground Pork Dan Dan Noodles
with Baby Bok Choy & Crispy Greens
Cooking time
20 minutes
Servings
2/4
Calories
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
Strainer
Peeler
Oil
Salt & pepper
Total Fat
42 g
Saturated Fat
9 g
Sodium
2230 mg
Total Carb
97 g
Sugars
7 g
Protein
51 g
Fibre
14 g
Preparation
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.
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.
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.
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.
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.
