Dan Dan Noodles

Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound frozen fresh wide Chinese egg noodles, thawed

  • 2

    tablespoons canola oil

  • 1/3

    cup dry-roasted peanuts

  • 3

    tablespoons low-sodium soy sauce

  • 1

    tablespoon sambal oelek (ground fresh chile paste)

  • 1

    teaspoon sugar

  • 2

    garlic cloves

  • 1

    (1/2-inch) piece fresh ginger, peeled

  • 8

    ounces lean ground pork

  • 1/8

    teaspoon salt

  • 3

    tablespoons fresh lime juice

  • 3/4

    cup thinly diagonally sliced green onions

  • 1 1/4

    cups chopped seeded peeled cucumber

  • 1/4

    cup chopped fresh cilantro

Directions

1. Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl. 2. Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground. 3. Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber and 1 tablespoon cilantro.

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