Dinner Tonight: April 27, 2016
Archive »Dan Dan Noodles
One person chooses a word, and the others have to sing as many song lyrics as they can think of that use the chosen word.
When is a failure actually a success?
This recipe originally appeared on Red, Round or Green. While most of the recipes we share on The Family Dinner Project have 8 ingredients or fewer, the extra handful of items in this noodle dish really help the flavor — and it’s so quick and easy to make, we couldn’t resist sharing! The original recipe notes that this version has a lower spice level than traditional Dan Dan noodles, so if you like more heat, you can adjust the level to your preference.
8 oz. udon noodles or linguine
1 lb. ground pork
2 tablespoons canola oil
3 cloves garlic, minced
1 2-inch piece of root ginger, peeled and grated
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1 cup chicken or vegetable stock
3 tablespoons tamari or soy sauce
2 tablespoons red wine vinegar
1 tablespoon creamy salted (no sugar added) peanut butter
1 tablespoon sesame oil
1 tsp. honey
1/2 tsp. chili paste (such as sambal)
8 scallions, sliced (whites and light green parts only)
2 tablespoons sesame seeds
Cook noodles according to package directions. Drain and set aside.
In a large skillet over medium-high heat, cook the ground pork in the canola oil, breaking the meat up with a spoon, for 2 minutes.
Add the garlic, ginger, salt, and crushed red pepper flakes and continue cooking, stirring frequently, until the pork is browned.
Add the chicken stock and use a spatula or spoon to scrape any bits from the bottom of the pan. Reduce the heat to medium-low.
In a small bowl, whisk together the tamari, vinegar, peanut butter, sesame oil, honey and chili paste. Pour over the pork mixture and stir well.
Add the scallions and continue to cook for 2-3 minutes, until the sauce is slightly thickened.
Toss the pork and sauce with the noodles. Top with sesame seeds.