Dan Dan Noodles
Spicy Sichuan-style noodles in a rich, nutty peanut and soy sauce with seasoned ground meat, topped with fresh cilantro and green onions.
Ingredients
- 1 lb spaghetti noodles
- 2 lb ground beef or pork
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 cup cilantro and green onions, roughly chopped (divided)
- {"For the sauce"=>nil}
- 1 1/2 cups chicken broth
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce
- 1 1/2 teaspoons chili garlic sauce (e.g. Sriracha)
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
Instructions
- Cook the noodles according to packet instructions. Drain and set aside.
- Combine all the sauce ingredients in a bowl or jug and whisk together until smooth.
- Brown the ground meat in a large skillet or wok over medium-high heat, breaking it up well. Drain the excess fat.
- Add the minced garlic and salt. Cook for 1 minute.
- Pour the sauce over the meat. Simmer, stirring, until the sauce thickens — about 5 minutes.
- Add the cooked noodles and half the cilantro and green onions. Toss everything together well.
- Serve topped with the remaining cilantro and green onions.
Notes
- Peanut butter: Creamy works best for the smoothest sauce. Natural peanut butter can make it slightly oily.
- Chili heat: Adjust the chili garlic sauce to your preference — add more for real heat.
- Make it ahead: The sauce can be made in advance and refrigerated. The dish reheats well with a splash of water or broth.
- Noodles: Any long noodle works — spaghetti, udon, or proper Chinese noodles. Use what you have.
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