Dan Dan Noodles With Pickled Mustard Greens
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 tablespoons soy sauce
- 1 tablespoon brandy or 1 tablespoon whiskey
- 1 teaspoon hoisin sauce
- 1 teaspoon cornstarch
- 1⁄4 lb ground pork
- 1 tablespoon asian sesame paste
- 1 teaspoon balsamic vinegar
- 1 tablespoon chili oil
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 cup chicken stock or 1 cup low sodium chicken broth
- 1 tablespoon vegetable oil
- 4 heads baby bok choy, quartered lengthwise
- 1⁄2 1/2 lb fresh linguine or 1/2 lb spaghetti
- 2 tablespoons minced chinese pickled mustard greens (optional)
- 2 scallions, white parts only, minced
directions
- Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
- In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
- In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat.
- Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.
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Reviews
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This was a lovely version of dan dan mian! I now have around 5 versions of this Sichuan dish, and they're all great. This was quick and easy to make, not as hot as we normally have but with a lovely sesame flavour. I used the full recipe for 2 of us fo dinner, which was just right. I used my homemade hong you for the chilli oil with lots of sediment! And used hokkein noodles; was out of pickled mustard greens so used pickled radish instead. Lovely recipe, thanks for posting!
RECIPE SUBMITTED BY
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