Sichuan dan dan noodles with ground pork and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sichuan dan dan noodles with ground pork and kale

Speedy Stir-Fry

Sichuan dan dan noodles with ground pork and kale

Dairy-Free, Protein Plus

2 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
  • Sunbasket 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

Nutrition per serving

Calories 710, Total Fat 30g (38% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1540mg (67% DV), Total Carb. 68g (25% DV), Fiber 12g (43% DV), Total Sugars 9g (Incl. 6g Added Sugars, 12% DV), Protein 50g
Contains: Tree Nuts, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.


Prep the garnishes

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


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.