My F&W
quick save (...)
Dan Dan Noodles with Pickled Mustard Greens
© Petrina Tinslay

Dan Dan Noodles with Pickled Mustard Greens

  • TOTAL TIME: 25 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE

These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture.

  1. 3 tablespoons soy sauce
  2. 1 tablespoon brandy or whisky
  3. 1 teaspoon hoisin sauce
  4. 1 teaspoon cornstarch
  5. 1/4 pound ground pork
  6. 1 tablespoon Asian sesame paste
  7. 1 teaspoon balsamic vinegar
  8. 1 tablespoon chili oil
  9. 1 teaspoon Asian sesame oil
  10. 1 garlic clove, minced
  11. 1 cup chicken stock or low-sodium broth
  12. 1 tablespoon vegetable oil
  13. 4 heads of baby bok choy, quartered lengthwise
  14. 1/2 pound thin fresh Asian noodles, preferably Shanghainese, or fresh linguine or spaghetti
  15. 2 tablespoons minced Chinese pickled mustard greens (optional)
  16. 2 scallions, white parts only, minced
  1. Bring a large saucepan of water to a boil. In a small bowl, mix 1 tablespoon of the soy sauce with the brandy, hoisin sauce and cornstarch. Blend the mixture into the ground pork.
  2. In a small bowl, whisk the sesame paste with the vinegar and the remaining 2 tablespoons of soy sauce until smooth. In a small saucepan, heat the chili and sesame oils. Add the garlic and cook over high heat for 30 seconds. Add the sesame paste mixture and simmer for 1 minute. Add the stock and simmer over low heat, stirring occasionally, until reduced slightly, about 3 minutes.
  3. In a small skillet, heat the vegetable oil. Add the seasoned ground pork and cook over moderately high heat, breaking up the meat with a spatula, until cooked through, about 3 minutes. Cover the skillet and remove from the heat.
  4. Add the bok choy to the boiling water and cook until bright green, about 10 seconds. Using a slotted spoon, transfer the bok choy to 4 small bowls. Cook the noodles in the boiling water until al dente, about 3 minutes. Drain well and transfer to the bowls. Pour the sauce over the noodles and spoon the ground pork on top. Garnish with the pickled mustard greens and scallions and serve.

Suggested Pairing

Look for a Riesling from Germany's Mosel-Saar-Ruwer region.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.