A little while back I enjoyed a steaming bowl of Dan Dan Noodles at one of my favorite Chinese restaurants. I had never really had them before, but I love a good bowl of noodles, so I figured I'd give them a try. Dan Dan Noodles are thin wheat noodles, similar to spaghetti, tangled together with ground pork and sautéed spinach, and tossed in a spicy, nutty, garlicky sauce. Right up my ally.
I've recreated the recipe at home, and it's become a regular in my mid-week line up. I keep most of the ingredients in my fridge or pantry base case, so this meal comes together quickly and on the cheap!
Couple notes worth highlighting... traditionally, Dan Dan Noodle recipes often call for "sweet soy sauce." You can certainly find it a local Asian market, but as I make this frequently, I wanted to find a few ingredient swaps using basic pantry staples... aka soy sauce and a bit of molasses. There, I just saved you a separate trip to the specialty market!
And while these noodles are typically fried up with ground pork, I prefer to eat a little lighter during the week. I usually opted for ground turkey. The sauce is plenty flavorful, so you won't miss the pork! Similarly, if you'd prefer a vegetarian dish, fry up crumbled, firm tofu instead. Again, equally as delicious and very similar in texture.
Dan Dan Noodles
Ingredients
For the sauce
· 2 tbsp fresh grated ginger
· ¼ cup Chinese sweet soy sauce
· 1 ½ tbsp sambal chili sauce
· 3 tbsp creamy peanut butter
· 1 tbsp tahini sesame paste
· 2 tsp rice vinegar
· ½ tsp pepper
· 2 tbsp warm water
For the noodles
· 2 tbsp vegetable oil
· 1lb ground pork or turkey
· 12oz Chinese wheat noodles (or spaghetti noodles)
· 4 garlic cloves, minced
· 3 cups fresh baby spinach
· ½ cup shredded carrots
· 3 scallions, sliced
· 3 tbsp roasted peanuts, chopped
For the sauce… combine the ingredients in a measuring cup and whisk until smooth. Set aside until ready to stir fry.
For the noodles… Heat the oil in a large skillet over medium high heat. Add the pork or turkey and crumble into small pieces using a wooden spoon or spatula. Allow the meat to brown and cook through.
While the meat browns, cook the noodles per package instructions in an abundance of salted water until al dente. Reserve about ½ cup of cooking water.
Once the meat is cooked, reduce the heat to medium, add the garlic and sautee for about 2 minutes until fragrant. Toss in the spinach and carrots. Cover and allow the spinach to begin to wilt. Pour over the sauce and heat through. Add the cooked noodles to the skillet and toss until thoroughly coated. Splash in a bit of the reserved cooking water if the sauce is too thick.
Top the noodles with scallions and peanuts and serve.
Serves 4
Notes
You can substitute the sweet Chinese soy sauce for 2 parts soy sauce and 1 part molasses.
For a vegetarian spin, swap the pork or turkey for firm tofu. Crumble the tofu into the pan in place of the meat and fry for a few minutes until golden brown.
GF Friendly
Gluten Free Friendly!
Swap the noodles for GF spaghetti – I prefer Barilla Gluten Free Spaghetti.
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