It’s a trying time right now and if you have a ton of ramen noodles that you want to give life to, this is it. I made one of my favorite take out noodles, dan dan noodles. While this isn’t the most authentic way to make it, I used what I had available in the pantry to come up with very similar flavor. If you have some kimchi or pickled mustard leaves around, totally chop that up and add to the pork when cooking. Either way, this dish came out DELISH and I’ll for sure be making it again soon!
Dan dan
1 lb ground pork
3 cloves minced garlic
1 tablespoons minced ginger
1-1 1/2 cup chicken stock
1 tablespoon chili oil
1 tablespoon rice vinegar
¼ cup soy sauce
3 tablespoons tahini
In a bowl, add soy sauce, tahini, rice vinegar, chili oil and mix well.
In a large wok, add oil and let it get really hot. Add pork and season with a bit of salt, garlic, and ginger. Cook until it’s nice and crumbly, breaking the pork up with the spoon. Pour the sauce on top along with some chicken broth. Cook until the sauce has thickened - an extra 5 minutes if you want it extra thick.
Serve over ramen noodles and top with shredded cucumbers and black sesame seeds. Enjoy!
