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Sichuan dan dan noodles with ground pork and kale
Speedy Stir-Fry

Sichuan dan dan noodles with ground pork and kale

Dairy-Free

4 Servings, 710 Calories/Serving

30 – 40 Minutes

Re-create this famous Chinese noodle dish at home with subtly spicy chile oil–infused pork and superfood kale.

In your bag

  • 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

Chef's Tip

If the ramen noodles begin to clump after cooking, rinse them under cold water once more to separate them.

Nutrition per serving

Instructions

1

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.
In a wok or large frying pan over medium heat, warm 2 tablespoons neutral oil until hot but not smoking. Pour the oil over the peppercorn mixture and let cool. Do not clean the pan.

2

Cook the ramen

Bring a large sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Drain, rinse with cold water, and set aside.
While the ramen cooks, prepare the ground pork and kale.

3

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.
In the same pan used to heat the neutral oil, add 1 to 2 teaspoons chile oil or neutral oil and warm over medium-high heat until hot but not smoking. Add the pork, season lightly with salt and pepper, and cook, stirring to break up the meat, until starting to brown, 3 to 4 minutes. Add the kale, garlic, and 1 cup water and cook, stirring occasionally, until the pork is cooked through and the kale is starting to wilt, 3 to 4 minutes. Stir in the dan dan noodle blend and cook until warmed through, about 1 minute. Remove from the heat and season to taste with salt and pepper.
While the pork and kale cook, prepare the garnishes.

4

Prep the garnishes

  • Coarsely chop the cashews.
  • Trim the root ends from the scallions; thinly slice the scallions.

5

Serve

Transfer the ramen to individual bowls and top with the pork and kale. Drizzle with as much of the remaining chile oil as you like, garnish with the cashews and scallions, and serve.

Kids Can!

  • 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, Soybeans

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.