Spicy Pork Dan Dan Noodle Soup
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Spicy Pork Dan Dan Noodle Soup

Spicy Pork Dan Dan Noodle Soup

with Szechuan Spices, Sesame & Charred Cabbage

As much fun to say as they are to eat, dan dan noodles are a great classic of Szechuan cuisine. 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:
Carb Smart
Protein Smart
Quick
Easy Prep
Allergens:
Sesame
Soy
Wheat
Peanuts

The quantities provided above are averages only.

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

2 clove

Garlic

4 ounce

Coleslaw Mix

10 ounce

Ground Pork

1 tablespoon

Sesame Seeds

(Contains Sesame)

2 tablespoon

Szechuan Paste

(Contains Soy, Wheat, Sesame)

1.15 ounce

Peanut Butter

(Contains Peanuts)

1 unit

Pork Ramen Stock Concentrate

1 unit

Chicken Stock Concentrate

4.5 ounce

Lo Mein Noodles

(Contains Wheat)

1 teaspoon

Chili Flakes

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories720 kcal
Fat43 g
Saturated Fat12 g
Carbohydrate41 g
Sugar8 g
Dietary Fiber5 g
Protein32 g
Cholesterol130 mg
Sodium2000 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

Large Pot
Medium Pot
Strainer

Instructions

Prep & Char Cabbage
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.

Cook Pork & Start Broth
2

• 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 21⁄2 cups water (41⁄2 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.

Finish Broth
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 2 1⁄2 cups water (4 1⁄2 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.

Cook Noodles & Serve
4

• Once salted water is boiling, add half the noodles (all for 4 servings) to pot. Cook, stirring occasionally, until al dente, 5-7 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.