DAN DAN NOODLES

Ingredients

  • 340 grams Ground Pork, Ground Beef, or Ground Chicken
  • 1 Tbsp D’Natural Organic Coconut Aminos (for marinating)
  • 4 Tbsp D’Natural Organic Coconut Aminos (for seasoning the broth)
  • 2 tsp Sesame Oil
  • 4 Garlic cloves (Finely chopped)
  • 9 grams Ginger (Finely chopped)
  • 2 bulbs Scallions (Chopped)
  • 397 grams Shirataki Noodles
  • Bok Choy (blanched, or Chinese broccoli or Yu choy sum)
  • 1 ½ Tbsp Avocado oil
  • 4 pinches Sea salt
  • 2 Tbsp Chinese sesame paste
  • ½ tsp Sichuan peppercorn powder (or 1 tsp whole Sichuan peppercorns)
  • 473 ml Chicken Stock
  • 2 Tbsp Chicken Stock
  • 2 Tbsp Sichuan Chili Oil
  • 2 tsp Balsamic Vinegar
  • 4 tsp Chinese Sesame Paste (or tahini, stirred well)
  • ½ tsp Sichuan peppercorn Powder
  • Garnish: Toasted Almonds or Pine Nuts

Directions:

  1. Marinate the Pork/Beef/Chicken: In a medium bowl, combine the ground pork with 1 Tbsp. D’Natural Organic Coconut Aminos and 2 tsp. sesame oil. Mix well and set aside.
  2. Prepare Ingredients:
    1. Chop the garlic and ginger, placing them in one bowl.
    2. Chop the scallions and set them aside in another bowl.
    3. Prepare the shirataki or zucchini noodles on a plate.
    4. Boil a pot of water to blanch the bok choy or other vegetables.
  3. Cook the meat
    1. Preheat a wok or large sauté pan over medium-low heat until hot.
    2. Add 1 1/2 Tbsp. avocado oil to the wok, then add the marinated pork.
    3. Season with 2 pinches of sea salt.
    4. Cook the pork over medium-high heat, breaking it into fine bits, until browned and crispy, about 3-4 minutes.
  4. Add Aromatics and Seasoning:
    1. Add the garlic and ginger to the pork. Sauté for 10-15 seconds with 2 more pinches of sea salt.
    2. Add 2 Tbsp. sesame paste and 1/2 tsp. Sichuan peppercorn powder. Continue sautéing for 30 seconds.
  5. Simmer the Broth:
    1. Pour in the 473 ml chicken stock.
    2. Scrape the bottom of the pan to lift up any browned bits.
    3. Cover the pan with a lid and lower the heat to medium-low. Let it come to a gentle boil, about 3 minutes.
  6. Keep the broth hot.
    1. Assemble the Noodle Bowls:
    2. In two serving bowls, divide 4 Tbsp. D’Natural Organic Coconut Aminos, 2 Tbsp. chicken stock, 2 tsp. aged balsamic vinegar, 4 tsp. sesame paste, and the remaining Sichuan peppercorn powder. Stir well.
    3. Divide the noodles equally between the bowls.
    4. Add the blanched vegetables next to the noodles.
    5. Ladle the pork and broth over the noodles.
    6. Garnish with chopped scallions, nuts, and a drizzle of Sichuan chili oil
  7. Serve: Stir the noodle bowl well and enjoy while hot. Add more chili oil or peppercorn powder if desired.
Posted in