Dan Dan Noodles

2 servings
Print Recipe
Dan Dan Noodles
Course Lunch/Dinner
Course Lunch/Dinner
For the Pork:
  • 1 tbsp vegetable oil
  • 1/2 lb ground pork
  • 4 cloves garlic , minced
  • 1/2 tsp crushed Sichuan peppercorns
  • 1 tbsp minced ginger
  • 1 tbsp sliced green onions , white part only
  • 2 tbsp fermented mustard stem , chopped finely
  • 1 tbsp Chinese rice wine
  • 1 tbsp KA–ME® Tamari
  • 1 tbsp KA-ME® Oyster Sauce
For the Sauce:
  • 3 tbsp tahini or sesame paste
  • 4-6 cloves garlic , minced
  • 2 tbsp KA-ME® Hot Chili Oil
  • 2-4 fresh red chilies , chopped
  • 2 tbsp KA–ME® Tamari
  • 2 tsp KA–ME® Rice Vinegar
  • 1 tsp crushed Sichuan peppercorns
  • 4-6 tbsp noodle water
To Assemble:
  • 1 package (5 oz.) KA–ME® Japanese Curly Noodles , cooked according to package directions.
  • Steamed bok choy or Chinese Broccoli
  • toasted sesame seeds
  • green onions
For the Pork:
  1. Heat up a skillet to medium-high heat. Add your oil.
  2. Add your ground pork. Make sure to break it up into tiny pieces & let it cook until all the moisture evaporates.
  3. Add garlic, ginger, & green onions & sauté until fragrant.
  4. Add mustard stem, rice wine, tamari, & oyster sauce.
  5. Sauté for 1-2 minutes. Turn off heat. Set aside.
For the Sauce:
  1. In a medium-sized bowl, combine everything together and mix until smooth. Set aside.
To Assemble:
  1. In a large bowl, put your sauce at the bottom.
  2. Add your cooked noodles.
  3. Top with your cooked meat, steamed bok choy, toasted sesame seeds, and green onions.
  4. Drizzle with more chili oil if desired. Enjoy!!!
Recipe Notes

Recipe credit to @sherriesavorsthecity

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Recipe credit to @sherriesavorsthecity

Included Products

Rice Vinegar
Japanese Curly Noodles
Oyster Sauce
Hot Chili Oil
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