Sichuan dan dan noodles with pork and kale

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

Customer Favorite

Sichuan dan dan noodles with pork and kale


2 Servings, 770 Calories/Serving

35 – 50 Minutes

Not your everyday noodles, these are quick to prepare and get big flavor from chile oil–infused ground pork.

One of our favorites!!

86% of customers would order again

In your bag

1 bag serves 2 (2 bags serves 4)
  • 6 ounces fresh ramen noodles
  • ½ teaspoon Sichuan peppercorns
  • 1 teaspoon red chile flakes (optional)
  • 10 ounces ground pork
  • 10 ounces braising greens (such as kale or chard)
  • Sun Basket dan dan noodle blend (gluten-free tamari - cashew butter - honey - sesame oil - rice vinegar - fresh garlic - fresh ginger)
  • 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.

Ingredient IQ

Bearing no relation to black peppercorns or chiles, Sichuan peppercorns are the dried husks of the berries of the prickly ash shrub. They have a distinct citrusy flavor—which stands to reason as they are members of the citrus family. They have a beautiful pink-red color and contain a molecule that produces a mild sensation known in Chinese as málà, meaning “numbing and tingling.”

Nutrition per serving

Calories: 770, Protein: 53g (106% DV), Fiber: 15g (60% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 85mg (28% DV), Sodium: 1560mg (65% DV), Carbohydrates: 72g (24% DV), Total Sugars: 9g, Added Sugars: (Honey): 5g (10% DV).
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.


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

Wash produce before use


Cook the ramen

Bring a medium sauce pot of water to a boil. Add the ramen and cook until just tender, 3 to 4 minutes. Drain and rinse with cold water.
While the water heats and the ramen cooks, 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 bowl or pot, 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 [¼ cup] neutral oil until hot but not smoking, watching closely to prevent scorching. Carefully pour the oil over the peppercorn mixture and let cool. Do not clean the pan.


Cook the ground pork and greens

  • Measure out 1 teaspoon [2 tsp] chile oil; set aside the rest for garnish.
  • 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.
  • If needed, chop any large braising greens.
In the same pan used to heat the neutral oil, add the 1 teaspoon [2 tsp] chile oil and warm over medium-high heat until hot but not smoking. Add the pork and cook, stirring to break up the meat, until starting to brown, 4 to 5 minutes. Working in batches if needed, add the braising greens and ½ cup [1 cup] water and cook, stirring occasionally, until the pork is cooked through and the greens are starting to wilt, 4 to 5 minutes. Remove from the heat, toss with the dan dan noodle blend, and season to taste with salt and pepper, if needed.
While the pork and greens cook, prepare the garnishes.


Prep the garnishes

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.



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

Kids Can!

  • Measure the water for the braising greens.
  • Crush the cashews.
  • Garnish the noodles with the cashews and scallions.

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