Saturday, July 9, 2016

Dan Dan Noodles

Sometimes there is a small miracle that occurs in the kitchen while cooking and when you sit down to eat those ingredients that you mixed together just a few minutes have combined into something so delicious you can't believe that YOU made it. 

This is one of those recipes. 

It has a familiar taste for our family.  The ground pork tastes very much like the Larb we make. It took no convincing at all for anyone to try this new dish. Lots of seconds were served and they are already asking when we are going to make it again. That is a family meal success.

I know the ingredient list looks long. Use what you have in your pantry. I have slowly accumulated most of these things because I tend to cook this way often (because we like it)  Isn't that the beauty of cooking from home - you actually have food to cook with when you decide to. (wink!)

If you don't have everything, don't let it dissuade you from making this recipe, you can substitute any type of pasta, I used siracha because I didn't have enough chili paste, but I could have easily just made it not as spicy.

8 oz. udon noodles or linguine
1 lb. ground pork
2 tablespoons canola oil
3 cloves garlic, minced
1 2-inch piece of root ginger, peeled and grated
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1 cup chicken or vegetable stock
3 tablespoons tamari or soy sauce
2 tablespoons red wine vinegar
1 tablespoon creamy peanut butter
1 tablespoon sesame oil
1 tsp. honey
1/2 tsp. chili paste (such as sambal)
8 scallions, sliced 
2 tablespoons sesame seeds

Cook noodles according to package directions. Drain and set aside.
In a large skillet over medium-high heat, cook the ground pork in the canola oil, breaking the meat up with a spoon, for 2 minutes.
Add the garlic, ginger, salt, and crushed red pepper flakes and continue cooking, stirring frequently, until the pork is browned.
Add the chicken stock and use a spatula or spoon to scrape any bits from the bottom of the pan. Reduce the heat to medium-low.
In a small bowl, whisk together the tamari, vinegar, peanut butter, sesame oil, honey and chili paste. Pour over the pork mixture and stir well.
Add the scallions and continue to cook for 2-3 minutes, until the sauce is slightly thickened.
Toss the pork and sauce with the noodles. Top with sesame seeds.