Thursday, May 26, 2011

Dan Dan Noodles

Are you all ready for the long weekend?  I’m about to embark on a trip with my mom to the East Coast.  We will be visiting New York, Boston and Washington DC.  It will be a chance to meet up with a couple of friends, see a Broadway show, see some monuments, get some QT with my mom and hopefully have some good eats as well!  I plan on bringing my DSLR with me, so hopefully I will get the hang of it and capture some great pictures!   But just in case you miss me you can follow me on Twitter or Facebook to see what we are up to or EATING!  

While I am gone, I thought I would leave you with this great dish, Dan Dan Mian!  Something about peanut sauce is so comforting and delicious.  Dan Dan Noodles is one of my favorites since it’s peanuty and spicy at the same time.  This recipe actually comes from Joanne Chang from Flour Bakery in Boston- one of the many places I hope to visit on my upcoming trip!  Since the sauce is so strong I thought that it would be a perfect match for my favorite Shirataki Noodles!!   


Dan Dan Noodles
adapted from Food and Wine

1/2 lb. ground pork
3 Tbsp. soy sauce
2 Tbsp. peanut butter
1 Tbsp. grated ginger
1 clove garlic, minced
2 Tbsp. green onion, sliced
1 Tbsp. Sriracha
1 tsp. sesame seed oil
1 tsp. honey (or sugar)
1 1/2 Tbsp. rice wine vinegar
1/4 cup chicken stock (or water)

Noodles (I used chow mien and Shirataki but you can use any noodle)


1.  Heat a skillet and add in ground pork, 1 Tbsp. of soy sauce and season slightly with some salt.  Using a wooden spoon, cook ground pork and separate into crumbles.  *Most likely you don’t need to add any oil since there is enough fat in the pork.*


2.  Using a slotted spoon remove pork from the pan and drain on a paper towel.  Remove 90% of the fat from the pan.

3.  Add to the skillet the minced garlic, ginger and green onions.  Sautee for a couple minutes.  *It will smell crazy good!!*

4.  In a small bowl mix the remaining ingredients together (peanut butter, sriracha, honey, soy sauce, sesame seed oil, rice wine vinegar, chicken stock).  Once roughly combined add the mixture to the skillet.  Let simmer for a couple of minutes till it starts to thicken and add the pork back in.  *Did you see all that oil that I saved you from?  Aren’t you happy you drained the pork now?*


Servings: 3, Calories: 252, Total Fat: 18.6 g, Carbs: 5.2g, Fiber: 1g, Protein: 16.4g
*Nutrition for sauce only*

Serve sauce over hot noodles and garnish with green onions and peanuts.  This sauce is so yummy with a nice touch of spice in it.  It’s great over chow mien and it’s a great sauce to put over Shirataki noodles.  A little of this sauce goes a long way on noodles since it’s flavors really pack a punch!