Crispy Pork with Spicy Dan Dan Noodles
I recently checked out a book about noodles at the local library - because this girl LOVES noodles - and found this recipe we decided to make for someone we love on their birthday.
Highly slurpable, spicy, creamy and comforting, it turned out SO beautifully, we just knew we had to make it for all of you, too.
Oh, and big thanks to @iamafoodblog for the inspo on this one.
You’re def gonna wanna get your hands on their book, That Noodle Life, for the original recipe - and because it’s just so SO good.
here’s what you’ll need
1/2 pound ground pork
1 shallot, diced
4 cloves garlic, minced
3 green onions, thinly sliced
chives, chopped
toasted cashews, chopped
whole wheat linguine
4 tsp Shaoxing wine
4 tsp Hoisin sauce
6 tsp toasted sesame oil
4 tbsp soy sauce
4 tbsp Doubanjiang
2 tbsp chili crisp
4 tbsp tahini
2 tbsp Chinese black vinegar
2 tbsp sugar
1/2 cup water
1 cup reserved pasta water
extra virgin olive oil
here’s what you’ll need to do
Cook a box of whole wheat linguine according to package directions, reserving 1 cup of pasta water for the end.
Pro Tip: I like to set my measuring cup in my strainer until it’s time to strain the noodles so I don’t forget to reserve the water before dumping the whole thing.
Put a drizzle of extra virgin olive oil in a pan over medium heat.
Add shallot, garlic and the thinly sliced whites of your green onions to the pan.
Saute until soft.
Add ground pork to the pan, pressing into a flat(ish) patty to sear.
Once pork is slightly crisp, flip the giant patty over and begin to break apart, continuing to brown until cooked completely.
Stir in Shaoxing wine, hoisin, 2 tsp sesame oil and 2 tbsp soy sauce.
Remove pork from the pan and set aside.
Add Doubanjiang to the pan, stirring for a few seconds until warm.
Add 1/2 cup water and scrape brown bits from the pan.
Remove pan from heat and add 2 tbsp soy sauce, chili crisp, tahini, 4 tsp sesame oil, Chinese black vinegar and sugar. Stir until incorporated.
Transfer cooked noodles, crispy pork and the thinly sliced greens of your green onions to the pan and toss with the sauce over medium heat, adding reserved pasta water until it’s at your desired sauciness.
Sprinkle with toasted cashews and chopped chives to garnish.
Serve immediately and enjoy!