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20 minutes

Saucy Ground Pork Dan Dan Noodles

with Baby Bok Choy & Crisp Greens

Cooking time

20 minutes




900 /serving

Take it easy, dan dan noodles. This staple of Sichuan cuisine is usually known for its hot and spicy profile, thanks to a liberal sprinkling of the region’s namesake peppers. For this 20-minute meal, you’ll mix snapping-fresh Shanghai noodles with ground pork and crisp Asian greens, including baby bok choy. And you’ll temper the tongue-tingling aspect with a full-bodied sauce starring aromatic ginger, garlic, soy and mirin, smoothed with a spoonful of creamy tahini. All you need is a sprinkling of chopped peanuts to bring it on home.

We will send you:

  • 250g Ground pork
  • 170g Baby bok choy
  • 225g Asian greens (yu choy or gai lan)
  • 3 Garlic cloves
  • 20g Ginger
  • 225g Fresh Shanghai noodles
  • 45ml Soy sauce (low sodium)
  • 30ml Mirin
  • 25g Chopped peanuts
  • 30ml Tahini
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Peanuts, Sesame, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
8 g
2100 mg
Total Carb
92 g
9 g
48 g
8 g
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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 pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until nicely browned and cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
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Boil the noodles
Meanwhile, add the noodles to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Drain and toss with a drizzle of oil to prevent sticking.
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Mise en place
Meanwhile, peel and mince the ginger. Mince the garlic. Remove the bottom ½ inch of the yu choy stems; cut into 1-inch pieces. Remove the root ends of the bok choy; cut into 1-inch pieces. In a small bowl, combine the soy sauce and mirin.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium. Sauté the ginger and garlic, 30 sec. to 1 min., until fragrant. Add the yu choy, bok choy and remaining spices. Sauté, 1 to 2 min., until wilted.
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Combine the noodles & serve
To the pan of vegetables, add the noodles, pork, soy-mirin mixture, tahini and ¼ cup water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the noodles are coated. Divide the noodles between your bowls. Garnish with the peanuts. Bon appétit!

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