Spicy Sichuan-Influenced Dan Dan Noodles
Ingredients
- 400 g pork mince
- 300 g egg noodles
- 3 tbsp tahini or peanut butter
- 2 tbsp chilli oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 4 cloves garlic
- 2 pak choi
- 4 spring onions
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 657 kcal
- Protein
- 33 g
- Carbohydrate
- 57.5 g
- of which sugars
- 3 g
- Fat
- 32.8 g
- of which saturates
- 8.1 g
- Fibre
- 4.3 g
- Salt
- 2.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk together the tahini, chilli oil, soy sauce, rice vinegar, sesame oil and minced garlic with 4 tbsp warm water to make the sauce.
- 2
Cook the egg noodles according to packet instructions. Add the pak choi halves to the boiling water for the last 2 minutes. Drain and divide between four bowls.
- 3
Dry-fry the pork mince in a hot pan for 6–8 minutes, breaking it up, until browned and slightly crispy.
- 4
Spoon the sauce over the noodles, then top with the pork mince and pak choi.
- 5
Garnish with sliced spring onions and an extra drizzle of chilli oil. Toss at the table before eating.
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