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.
Ingredients
- 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
Instructions
- 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.
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