Dan Dan Noodles

Even though I plan our meals with the assumption that everyone in the family will be sitting around the table quietly conversing about their day, it doesn't always happen that way.  Actually, it hardly ever happens that way.  


Tonight, our oldest daughter was far beyond tired when I picked her up from summer program.  After a major tantrum (from her, not me) I sent her upstairs to shower and then quietly read a book.  And just as I suspected, after her shower, she crawled into bed and fell asleep in less than 2 minutes.  That left our youngest daughter, my husband and myself for dinner.  With a very tired and hungry toddler, dinner had to be on the table fast.  Dan Dan Noodles is simple to prepare and can be made in less than 20 minutes.  

Dan Dan Noodles

Serves 4

8 ounces Shanghai-style noodles or udon

2 tablespoons vegetable oil

1 pound ground pork

Kosher salt and freshly ground black pepper

2 tablespoons minced ginger

3/4 cup beef broth

2 tablespoons red pepper oil

2 tablespoons white wine vinegar

2 tablespoons soy sauce

4 teaspoons sesame seed paste

Pinch of sugar

2 tablespoons thinly sliced green onion

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and set aside.

Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in beef broth and next 5 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with green onions.