Dan Dan Noodles
- Yield 6 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Dan Dan Noodles sits in the Pork section of Regbie. The card serves 6 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- For the noodles:
- 2 pounds zucchini
- 2 teaspoons salt
- For the chili oil:
- ½ cup light-tasting olive or avocado oil
- 1 tablespoon whole black peppercorns
- ½- inch piece of cinnamon stick
- 2 tablespoons crushed red pepper flakes
- For the pork:
- 1 tablespoon extra-virgin olive oil
- 2- inch piece fresh ginger
- 1 jalapeño
- 3 cloves garlic
- 1½ pounds ground pork
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- For the sauce:
- 2 tablespoons tahini or almond butter
- 2 teaspoons toasted sesame oil
- ½ teaspoon Chinese five-spice powder
- ¼ teaspoon ground black pepper
- ¼ cup coconut aminos
- 2 tablespoons unseasoned rice vinegar
- Pinch coconut sugar
- ⅓ cup cornichons
- Finish: a handful cashews, 2–3 scallions
Method
Make the noodles. Julienne the zucchini with the spiralizer. Set the noodles in a colander and toss them with the salt until the strands are lightly coated. Set the colander in the sink to pour off while you prep the other ingredients.
Make the chili oil. In a small saucepan, combine the oil, peppercorns, cinnamon, and red pepper flakes. Warm the oil over a gentle burner while you cook.
Leave the pork. Warm the oil in a wide skillet over a medium-hot burner, 2 minutes. While the oil heats, peel and grate the ginger, mince the jalapeño, and peel and crush the garlic. Tip in the aromatics to the oil and cook until fragrant, about 1 minute. Crumble the pork into the pan, season with the salt and pepper, and cook, breaking up the meat with a wooden spoon, until it’s browned, 7–10 minutes.
Make the sauce. While the pork cooks, place the tahini, sesame oil, Chinese five-spice, and black pepper in a small bowl and mix with a fork. Tip in the coconut aminos, vinegar, and sugar; stir until combined. Cut the cornichons and set them aside.
Put it together. Tip in the sauce to the meat in the skillet and stir to coat the meat. Tip in the cornichons to the skillet, toss to combine, and move the meat mixture to a large bowl. Reheat the skillet over a medium-hot burner. Rinse the zucchini noodles under running water, pour off well, and squeeze them dry in a clean dish towel. Tip in the noodles to the heated pan and stir-fry for 2–3 minutes until hot. Put back the meat to the pan and toss with two wooden spoons to combine; allow it to heat through. Use a slotted spoon to remove the cinnamon stick from the chili oil and discard it. Set the oil aside to cool. Cut the cashews and scallions.
To serve, divide the noodles among individual bowls and top with a drizzle of chili oil, then sprinkle with cashews and scallions.
Kitchen notes
- Make-ahead tips: Spiralize the zucchini, make the chili oil, and prep the sauce in advance; store everything in separate airtight containers in the fridge.
- When it’s time to eat, cook the pork and put it all together according to the directions.
