Signature Sauce

Sichuan dan dan noodles with pork and garlicky green beans


2 Servings, 810 Calories/Serving

35 – 45 Minutes

Not your everyday noodles, these are quick to prepare and get big flavor from chile oil–infused ground pork and a side of garlicky green beans.


  • 6 ounces green beans
  • 6 ounces fresh ramen noodles
  • ½ teaspoon Sichuan peppercorns
  • 1 teaspoon red chile flakes (optional)
  • 10 ounces ground pork
  • 10 ounces braising greens
  • Sun Basket dan dan noodle blend (tamari - sesame oil - cashew butter - rice vinegar - fresh garlic - fresh ginger - honey)
  • 2 or 3 cloves peeled fresh garlic
  • 3 tablespoons 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.



Cook the green beans and ramen

  • Trim the stem ends from the green beans.
Bring a medium sauce pot of water to a boil. Add the green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer to a colander and rinse with cold water.
Return the water to a boil, add the ramen, and cook until just tender, 3 to 4 minutes. Drain; do not clean the pot.
While the water heats and the green beans and ramen cook, prepare the chile oil, ground pork, and greens.


Make the chile oil

  • 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 ground pork and greens

  • 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.
  • Coarsely chop the braising greens.
In the same pan used to heat the neutral oil, add 1 teaspoon chile 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 braising greens and ½ cup water and cook, stirring occasionally, until the pork is cooked through and the greens are 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 cooks, prepare the remaining ingredients.


Finish the green beans; prep the garnishes

  • Finely chop, press, or grate enough garlic to measure 2 teaspoons.
  • Coarsely chop the cashews.
  • Trim the root ends from the scallions; thinly slice the scallions.
In the same pot used for the ramen, warm 1 to 2 teaspoons neutral oil over medium-high heat until hot but not smoking. Add the green beans and garlic and cook, stirring occasionally, until the garlic is fragrant and the beans are warmed through, 2 to 3 minutes. Season to taste with salt and pepper.



Transfer the ramen to individual bowls and top with the pork and braising greens. Drizzle with as much chile oil as you like and garnish with the cashews and scallions. Serve the green beans on the side.

Nutrition per serving: Protein: 53g (106% DV), Fiber: 8g (32% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 85mg (28% DV), Sodium: 2020mg (84% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 34g (11% DV), Total Sugars: 13g, Added Sugars (Honey): 5g (10% DV). Not a significant source of trans fat.
Contains: Tree nuts, soy, wheat.

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