Spicy Pork Dan Dan Noodle Ramen

Name: Spicy Pork Dan Dan Noodle Ramen with Szechuan Spices, Sesame & Charred Cabbage
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 unit Scallions; 2 clove Garlic; 4 oz Coleslaw Mix; 10 oz Ground Pork; 1 tbsp Sesame Seeds; 2 tbsp Szechuan Paste; 1.15 oz Peanut Butter; 1 unit Pork Ramen Stock Concentrate; 1 unit Chicken Stock Concentrate; 4 1/2 oz Ramen Noodles; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 2 tsp Cooking Oil

with Szechuan Spices, Sesame & Charred Cabbage

By Recipe0 System

As much fun to say as they are to eat, dan dan noodles are a great classic of Szechuan cuisine. Here, our chefs make it easy for you to experience the soul-stirring noodle bowl at home. Start with a richly layered broth of zingy, spicy, Szechuan paste, peanut butter, and sesame seeds. Add savory ground pork, charred cabbage, and of course the noodles. Garnish with more sesame seeds and scallion greens for a slurp-tastic meal!

Chinese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
2 clove Garlic
4 oz Coleslaw Mix
10 oz Ground Pork
1 tbsp Sesame Seeds
2 tbsp Szechuan Paste
1.15 oz Peanut Butter
1 unit Pork Ramen Stock Concentrate
1 unit Chicken Stock Concentrate
4 1/2 oz Ramen Noodles
1 tsp Red Pepper Flakes
Salt
Black Pepper
2 tsp Cooking Oil

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.

Heat a drizzle of oil in a medium pot over high heat. Add coleslaw mix and cook, stirring constantly, until lightly charred, 1-2 minutes. Transfer to a plate.
2

Heat a drizzle of oil in pot used for cabbage over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds.

Add pork*, half the sesame seeds, and ¼ tsp salt (½ tsp for 4 servings); cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.
3

Once pork is done, add Szechuan paste and peanut butter; cook, stirring occasionally, until lightly browned and combined, 1-2 minutes.

Stir in pork ramen stock concentrate, chicken stock concentrate, and 2½ cups water (4½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.

Taste and season with salt and pepper if necessary.
4

Once salted water is boiling, add half the noodles (all for 4 servings) to pot. Cook until tender, 1-2 minutes.

Drain noodles; rinse under cold water for 30 seconds.

Divide noodles between large soup bowls. Pour broth over noodles and top with charred cabbage. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste. Serve.

Ground Pork is fully cooked when internal temperature reaches 160°.

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