Pork Dan Dan Noodles with Radish & Garlic Lime Peanuts
  • Prep time: 30 minutes
  • Calories: 700
This recipe is inspired by one of the most famous street foods from the Sichuan region of China. Its unique name refers to the bamboo poles vendors used to carry this enticing recipe through the streets. Your home-cooked version creates the flavours of this delicious and fast street-food with a spicy sauce, fresh local radish and textured noodles.
  • 240 g of Pork Mince
  • 150 g of Egg Noodles
  • 2 of Garlic Clove
  • 2 of Spring Onion
  • 1 of Lime
  • 2 of Radish
  • 2 Tbsp of Doubanjiang Paste (spicy)
  • 2 Tbsp of Peanut Butter
  • 10 g of Soy Sauce (GF)
  • 1 Tbsp of Peanuts (chopped)
  • 1 Tbsp of Pork Dan Dan Spice Mix
  • 13 Bunch of Choy Sum

Prepare Ingredients:

Heat pot of salted water to boiling. Peel and mince garlic. Thinly slice spring onions, separating white and green parts. Roughly chop choy sum leaves, thinly slice stems (discard ends), keep separate. Zest lime and cut into 6 wedges. Slice radish into matchsticks. In a bowl whisk together peanut butter, soy sauce, 14 cup water and doubanjiang paste.

Make Garlic-Lime Peanuts:

In a frypan, heat oil on medium until hot. Add 12 the garlic. Cook, stirring, for 30 secs - 1 min until golden brown. Reduce heat to low, add peanuts. Cook, stirring, for 30 seconds until peanuts are thoroughly coated. Add lime zest, salt and pepper. Cook, stirring for 30 secs - 1 min until fragrant. Transfer to a plate on paper towel. Wipe out the pan.

Cook Pork:

In the same frypan, heat oil on medium-high until hot. Add the pork mince and season with salt and pepper. Cook, frequently breaking the meat apart with a wooden spoon, for 3-4 minutes or until lightly browned. Drain off and discard the drippings. Transfer the cooked pork to a bowl and set aside, leaving any browned bits in the pan.

Make Sauce:

Add oil to same frypan on medium-high until hot. Add white bottoms of the spring onions, choy sum stems, remaining garlic and dan dan spice mix. Cook, stirring frequently for 1-2 minutes, or until slightly softened and fragrant. Add the peanut butter mixture, juice of 2 lime wedges and 34 cup water. Stir to thoroughly combine. Remove from heat.

Cook Noodles:

Meanwhile, add the noodles to the pot of boiling water. Cook 2-3 minutes, or until tender. Drain thoroughly and rinse under warm water to prevent the noodles from sticking together.

You Plate It:

Add the cooked pork, noodles and choy sum leaves to the pan of sauce. Cook on medium-high, stirring occasionally, 2-3 minutes, or until thoroughly combined, coated and heated through. Divide the pork and noodles between dishes. Garnish with radish, green tops of spring onions, garlic-lime peanuts and remaining lime wedges. Enjoy!