Spicy Shrimp Dan Dan Noodle Ramen with Szechuan Spices, Sesame & Charred Cabbage
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!
Prep: 20 mins
Cook: 5 mins
Servings: 4
Ingredients
2 servings
4 servings
- 2 scallions
- 2 garlics
- 4 oz coleslaw mix
- 10 oz shrimp
- 1 tbsp sesame seeds
- 2 tbsp szechuan paste
- 1.15 oz peanut butter
- 1 pork ramen stock concentrate
- 1 chicken stock concentrate
- 4.5 oz ramen noodles
- 1 tsp chili flakes
- salt
- pepper
- 2 tsp cooking oil
- 4 scallions
- 4 garlics
- 8 oz coleslaw mix
- 20 oz shrimp
- 2 tbsp sesame seeds
- 4 tbsp szechuan paste
- 2.3 oz peanut butter
- 2 pork ramen stock concentrates
- 2 chicken stock concentrates
- 4.5 oz ramen noodles
- 2 tsp chili flakes
- salt
- pepper
- 2 tsp cooking oil
Instructions
- • 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. - • 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.
Rinse shrimp under cold water; pat dry with paper
towels. Swap in shrimp or beef for pork; cook, stirring
frequently (no need to break up shrimp into pieces!),
until cooked through, 4-6 minutes. - • 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. - • 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.
Shrimp are fully cooked when internal temperature reaches 145°.