Dan dan noodles and quick pickled onions




These noodles hit all the taste buds, sweet, spicy, acidic and a little salty. There are veggies that get slightly softened with the ground pork and then the bean sprouts and cucumber are raw and have a great crunch along with the peanuts.

Then you add the pickled onions and fresh herbs and total yumminess occurs! These onions would also be good on burgers or salads or sandwiches.


I use a thick spaghetti noodle for these, just because they're accessible everywhere, feel free to use the Chinese flat noodles that are traditional in this dish.


I have to say I sometimes make a double batch because they get even tastier over the next day or so for lunch or a side dish to grilled fish or chicken.


This makes 4 servings, but if I'm being completely honest my hubby and I get through a good portion of them just the two of us!


Cheers!


Dan dan noodles with quick pickled onions

Serves 4

Prep time 35-40 min

Cook time 15


1 Tb soy sauce for marinade + 2Tb and 2 tsp for sauce

1 Tb rice wine vinegar + 1 cup for pickling onions

2 tsp cornstarch

1/2 tsp toasted sesame oil + 2 tsp for sauce

1/4 chicken broth

2 Tb hot chili oil

1/2 tsp sugar

1/8 tsp black pepper

1 heaping tsp minced garlic

1 1/2 Tb hoisin sauce

2 Tb sherry

1 tsp sriracha

1 lb ground pork

12 oz of thick spaghetti noodles

1 1/2 Tb canola or peanut oil

5 green onions chopped whites separated from the greens

1/2-3/4 of an English cucumber julienned

1/2 cup fresh bean sprouts

1/2 red bell pepper sliced thin

1/2 red onion sliced thin

1/2 cup chopped cilantro

1/4 chopped mint

1/2 cup chopped dry roasted peanuts


Start a large pot of water boiling for your noodles.


In a medium bowl mix ground pork with 1 Tb soy, 1 Tb vinegar, 2tsp cornstarch and 1/2 tsp sesame oil. Set aside to marinate.


In a jar or glass add sliced onions and pour vinegar over push them down so they're completely submersed and let pickle while you prepare the rest of the dish.



In another bowl mix remaining soy sauce & sesame oil, chicken broth, chili oil, sugar, pepper, hoisin, sherry and sriracha. mix well and set aside.



Cook noodles according to pkg directions.


While noodles are cooking, over medium heat add oil, ground pork, white parts of onions and garlic and cook until almost cooked through. Add your red pepper and finish cooking the meat. Add drained noodles to pan and combine.


Pour into a large serving dish, add the sauce, the cilantro, green onion tops, mint as well as the bean sprouts and cucumber and give a good toss.

Drain your onions and place on top of the noodles and sprinkle the chopped nuts.


Enjoy!










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