Sichuan dan dan noodles with ground pork and kale
30 – 40 Minutes
Re-create this famous Chinese noodle dish at home with subtly spicy chile oil–infused pork and superfood kale.
- ½ teaspoon Sichuan peppercorns (optional)
- 1 teaspoon red chile flakes (optional)
- ¾ pound fresh ramen noodles
- 1¼ pounds ground pork
- 1 or 2 cloves peeled fresh garlic
- 10 ounces chopped kale
- Sun Basket dan dan noodle blend (gluten-free tamari - toasted sesame oil - cashew butter - rice vinegar - fresh garlic - fresh ginger - honey)
- ¼ cup roasted cashews
- 3 scallions
If the ramen noodles begin to clump after cooking, rinse them under cold water once more to separate them.
Make the chile oil
- If using, on a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the Sichuan peppercorns. Transfer the peppercorns to a small heatproof bowl, add as many chile flakes as you like, and stir to combine.
Cook the ramen
While the ramen cooks, prepare the ground pork and kale.
Prep and cook the pork and kale
- Cut a small corner from the ground pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
While the pork and kale cook, prepare the garnishes.
Prep the garnishes
- Coarsely chop the cashews.
- Trim the root ends from the scallions; thinly slice the scallions.
- Lightly crush the peppercorns.
- Press the garlic (if you have a press).
- Measure out the 1 cup water.
- Set the table.
- Garnish with cashews and scallions.
Calories: 710, Protein: 50g (100% DV), Fiber: 12g (48% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 85mg (28% DV), Sodium: 1540mg (64% DV), Carbohydrates: 68g (23% DV), Total Sugars: 9g, Added Sugars: (Honey): 6g (12% DV). Contains: Tree Nuts, Wheat, Soy
Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.