Ingredients with Measurements:
- 8 oz. dried Chinese egg noodles
- 1/2 lb. ground pork
- 1 cup sliced mushrooms
- 1/4 cup soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. chili oil
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 1 tbsp. ginger, minced
- 2 green onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the noodles according to package instructions in a large pot of boiling water. Drain and set aside.
2. In a wok or large skillet, heat the chili oil and sesame oil over medium-high heat.
3. Add the ground pork and cook until browned, breaking it up with a spatula as it cooks.
4. Add the garlic, ginger, and mushrooms and cook for 2-3 minutes until the mushrooms are tender.
5. Add the soy sauce and hoisin sauce to the wok and stir to combine.
6. Add the cooked noodles to the wok and toss to coat in the sauce.
7. Divide the noodles among four bowls and top with sliced green onions, chopped cilantro, and chopped peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 22g
Carbohydrates: 36g
Protein: 25g
Substitutions for ingredients:
- Ground chicken or turkey can be substituted for the ground pork.
- Shitake or oyster mushrooms can be substituted for the sliced mushrooms.
Variations:
- Add sliced bell peppers or carrots for additional vegetables.
- Use udon noodles instead of egg noodles for a heartier dish.
- Add a fried egg on top of each bowl for a breakfast twist.
Tips and tricks:
- Use a slotted spoon to transfer the cooked noodles to the wok to avoid adding excess water to the sauce.
- Adjust the amount of chili oil to your desired level of spiciness.
- Double the recipe for leftovers throughout the week.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with chopsticks and a spoon.
Garnishes:
Sliced green onions, chopped cilantro, and chopped peanuts.
Pairings:
Serve with a side of steamed broccoli or bok choy.
Suggested side dishes:
Steamed broccoli or bok choy.
Troubleshooting advice:
If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 160°F.
Food history:
Dan Dan noodles are a popular street food in Sichuan, China. The dish is named after the carrying pole (dan dan) that street vendors used to carry the noodles and sauce.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese