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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

Dairy-Free

2 Servings, 660 Calories/Serving

35 – 50 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 6 ounces fresh ramen noodles
  • ½ teaspoon Sichuan peppercorns
  • 1 teaspoon red chile flakes (optional)
  • 10 ounces ground pork
  • 1 bunch organic curly-leaf or other kale (about ½ pound)
  • 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 organic scallions

Chef's Tip

If the ramen noodles begin to clump after cooking, rinse them again under cold water 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, a member of the citrus family. They have a distinct citrusy flavor and 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: 660, Protein: 50g (100% DV), Fiber: 13g (52% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 85mg (28% DV), Sodium: 860mg (36% DV), Carbohydrates: 66g (22% DV), Total Sugars: 7g, Added Sugars: 3g (6% DV).
Contains: Tree Nuts (cashew), 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.

Instructions

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

Wash produce before use

1

Cook the ramen

Bring a medium sauce pot of water to a boil. Stir in 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, pork, and kale.

2

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 [¼ cup] neutral oil until hot but not smoking. Carefully pour the oil over the peppercorn mixture and let cool. Do not clean the pan.

3

Prep and cook the pork and kale

  • Cut a small corner from the ground pork packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Measure 1 teaspoon [2 tsp] chile oil; set aside the rest for serving.
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 lightly browned but not yet cooked through, 3 to 4 minutes. Add the kale, in batches if needed, and ½ cup [1 cup] water and cook, stirring occasionally, until the pork is cooked through and the kale is just wilted, 4 to 5 minutes. Remove from the heat and toss with half the dan dan noodle blend. Season to taste with salt, pepper, and more noodle blend, if desired.
While the pork and kale cook, prepare the garnishes.

4

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.

Serve

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

Kids Can!

  • Strip the kale leaves.
  • Measure the water for the pork and kale.
  • Crush the cashews.
  • Garnish the dish with the cashews and scallions.

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