Pork dan dan noodles
11
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
These spicy noodles with pork mince are super-quick to prepare and sure to become a midweek favourite. A soy, chilli and tahini sauce really packs in the flavour.
Ingredients
Extra lean pork mince (5% fat), raw
400 g
Ground coriander
1 teaspoon(s), level
Chinese 5 Spice
1 teaspoon(s), level
Root Ginger
25 g
Garlic
3 clove(s)
Soy Sauce
1 tablespoon(s)
Egg noodles, dry
200 g
Spring Onions
6 medium
Pak Choi
500 g
Unsalted Peanuts
35 g
Soy Sauce
4 tablespoon(s)
Tahini paste (sesame paste)
3 tablespoon(s)
Lee Kum Kee Chiu Chow Chilli Oil
1 tablespoon(s)
Instructions
1
Fry the pork mince in a nonstick pan over a medium heat for 8-10 minutes, stirring, until brown and any liquid has evaporated. Stir in the spices, ginger and garlic. Cook for another 1-2 minutes, then stir in the soy sauce and remove from the heat. Cover with foil to keep warm.
2
Meanwhile, cook the noodles and quartered spring onions in the pan of boiling water to the noodle pack instructions, adding the pak choi for the last minute. Drain well.
3
To make the sauce, put 200ml of boiling water from the kettle into a small heatproof bowl. Whisk in the soy sauce and tahini until smooth. Stir in the chilli oil to finish, then set aside.
4
Divide the sauce between bowls then top with the noodles and vegetables, followed by the mince. Scatter over the sliced spring onions and peanuts, and serve.
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