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Spicy Dan Dan Noodle Ramen

Spicy Dan Dan Noodle Ramen

with Szechuan Spices, Sesame & Charred Cabbage

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As much fun to say as they are to eat, dan dan noodles are a great classic of Sichuanese cooking. Here, our chefs make it easy for you to experience the soul-stirring noodle bowl at home. Start with a richly layered broth of zingy, spicy, Szechuan paste, peanut butter, and sesame seeds. Add savory ground pork, charred cabbage, and of course the noodles. Garnish with more sesame seeds and scallion greens for a slurp-tastic meal!

Tags:Easy PrepSpicyQuick
Allergens:SesameSoyWheatPeanutsWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Scallions

2 clove

Garlic

4 ounce

Coleslaw Mix

10 ounce

Ground Pork

1 tablespoon

Sesame Seeds

(ContainsSesame)

1 ounce

Szechuan Paste

(ContainsSesame, Soy, Wheat)

1.15 ounce

Peanut Butter

(ContainsPeanuts)

1 unit

Pork Ramen Stock Concentrate

1 unit

Chicken Stock Concentrate

6 ounce

Ramen Noodles

(ContainsWheat)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories710 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate53 g
Sugar8 g
Dietary Fiber6 g
Protein34 g
Cholesterol95 mg
Sodium2710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Medium Pot
Strainer
Instructionsarrow up iconarrow up icon
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1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. • Heat a drizzle of oil in a medium pot over high heat. Add coleslaw mix and cook, stirring constantly, until lightly charred, 1-2 minutes. Transfer to a plate.

2

• Heat a drizzle of oil in pot used for cabbage over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds. • Add pork*, half the sesame seeds, and ¼ tsp salt (½ tsp for 4 servings); cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.

3

• Once pork is done, add Szechuan paste and peanut butter; cook, stirring occasionally, until lightly browned and combined, 1-2 minutes. • Stir in pork ramen stock concentrate, chicken stock concentrate, and 2½ cups water (4½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. • Taste and season with salt and pepper if necessary.

4

• Once water is boiling, add half the noodles (all for 4 servings) to pot. Cook until tender, 1-2 minutes. • Drain noodles; rinse under cold water for 30 seconds. • Divide noodles between large soup bowls. Pour broth over noodles and top with charred cabbage. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste. Serve.

Ground Pork is fully cooked when internal temperature reaches 160°.