Recipe by NcMysteryShopper
These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo.
Top Review by bricookie55
As my husband declared, "This is awesome!" We really enjoyed this meal. I used 1/2 lb. of egg noodles for this, and I only had ground turkey on hand, but everything else was done according to recipe. Thank you for posting.
- 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 lb thin fresh Asian noodles, preferably Shanghainese or 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 See How It's Made
- 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.