Dan Dan Noodles With Pickled Mustard Greens
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.
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INGREDIENTS
Nutrition- 3tablespoons soy sauce
- 1
- 1teaspoon hoisin sauce
- 1teaspoon cornstarch
- 1⁄4lb ground pork
- 1tablespoon asian sesame paste
- 1teaspoon balsamic vinegar
- 1tablespoon chili oil
- 1teaspoon sesame oil
- 1
- 1cup chicken stock or 1 cup low sodium chicken broth
- 1tablespoon vegetable oil
- 4
- 1⁄21/2 lb fresh linguine or 1/2 lb spaghetti
- 2tablespoons minced chinese pickled mustard greens (optional)
- 2
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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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