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.
- 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.