Pork Dan Dan Noodles

Crispy pork noodles in a thick peanutty broth? Ooft aye.

---

Ingredients (serves 2, generously)

Prep time: 5 mins Cooking time: 10-15 mins

• 500g pork mince

• 200g noodles of your choice - I used wide “straight to wok” noodles

• 2 tbsp hoi sin sauce

• 1 tbsp rice wine vinegar

• 1 tbsp soy sauce

• 1 tbsp neutral oil

• Broth

  • 30g tahini

  • 30g peanut butter

  • 1 tsp chilli oil

  • 5g fresh coriander

  • Juice from 1 lime

  • 1 tbsp soy sauce

  • 1 tsp sugar

  • 150-200ml hot water/stock (straight from the kettle)

• Garnish

  • Large handful of mint & coriander

  • 1 spring onion

  • Chilli oil (optional)

---

Equipment required

• Blender/food processor

• Wok/frying pan

---

Method

1. For the broth, add all of the ingredients except the stock to a blender/food processor and blitz into a thick paste. Set aside.

2. Add the oil to a wok/frying pan over a medium-high heat. Add the pork mince to the pan and flatten against the base. Leave for up to 5 minutes without stirring so that the edges start to crisp up. Mix well and add the hoisin sauce, soy sauce & rice wine vinegar. Continue to cook for a further 5 minutes, stirring occasionally, until the liquid is absorbed and the mince is caramelised and slightly sticky.

3. Cook the noodles according to packet instructions. Add the hot stock or water to the paste and mix well.

4. Split the noodles between two bowls and pour half of the broth over each. Top with the mince and garnishes and slurp away!