I came across an old recipe from Cooking Light that I have been wanting to try for awhile. Being unfamiliar with Dan Dan Noodles, I was a little skeptical on how it would turn out but to my surprise it was quite good. There are a lot of flavors going on in the cooked pork and the cucumbers provide a crunch and flavor that compliments this dish. Paired with a side salad this was an easy tasty meal.
Besides the pork you’ll need some ginger root, garlic, roasted red chili paste, soy sauce, sugar, some Chinese noodles of your choice, lime juice, sliced green onion, cilantro peanuts and diced cucumber.
Once the pork has browned check to see if you need to drain any excess grease. If your good, add the soy ginger sauce and turn the heat down to medium. At this point I cooked my Chinese rice noodles. Cook according to package directions. These noodles only needed 4 – 6 minutes which was a good amount of time to let my pork mixture simmer.
Place some noodles in the bowl and spoon some of the seasoned pork mixture over top. Top with diced cucumber, cilantro, green onions and dry roasted peanuts.
Dan Dan Noodles (adapted from Cooking Light Magazine November/2009)
1 pound Ground Pork
1/4 cup Soy Sauce
1/4 cup Chinese Rice Wine
1/2 teaspoon White Pepper
3 tablespoons Soy Sauce
1 tablespoon Roasted Red Chile Paste
1 inch piece of Ginger Root, grated on a microplane coarse grater
2 cloves Garlic, grated on a microplane grater
1 teaspoon Sugar
1 pound Chinese Rice Noodles
1/2 large Cucumber, seeded and chopped
1/2 cup Green Onions, thinly sliced
1/4 cup Cilantro, roughly chopped
3 tablespoons Lime Juice
1/4 cup Dry Roasted Peanuts
1 tablespoon Peanut Oil
Marinate the ground pork with 1/4 cup soy sauce, 1/4 cup Chinese rice wine and 1/2 teaspoon white pepper for 30 minutes in the refrigerator.
Make sauce by combining grated ginger root, grated garlic, roasted chili paste, sugar and soy sauce. Mix together with a fork or small whisk and set aside.
Heat peanut oil in a large skillet over high heat. Strain the pork of as much of the marinade liquids as possible. Pat dry with a paper towel if necessary. Add the pork to the hot skillet and cook until browned and crumbly. If necessary, drain any excess oils. Pour the soy ginger sauce into the pork and turn down the heat to medium to simmer. Before serving, add about 1/3 cup of the sliced green onions and lime juice.
Cook rice noodles according to package directions, and drain. Assemble noodles in bowls, top with seasoned ground pork, diced cucumbers, sliced green onions, chopped cilantro and peanuts.
Makes 4 – 6 servings