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Dan Dan Noodles

These Szechuan-style of noodles are a version of a popular kind served at a well-known Asian bistro. They happen to be my favorite thing on the menu and these are a wonderful alternative for eating in.  Serve them up with some spring rolls and sauteed spinach or baby bok choy and a nice glass of white wine for a perfect meal.

Serves 4


  • 1 pound ground pork (not lean)
  • 5 tablespoons soy sauce
  • 2 tablespoons canola or vegetable oil
  • 2 tablespoons hot chile oil
  • 2 tablespoons sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons peeled and minced gingerroot
  • 1 bunch green onions, sliced thin (white and green)
  • 1 1/2 cups chicken stock
  • 2 teaspoons sugar
  • 3-4 tablespoons Sriacha (Red chile paste)
  • 1 tablespoon cornstarch
  • 1 pound Chinese thin egg noodles (or spaghetti)
  • 1 whole seedless cucumber, matchstick-cut, for garnish


1.)  Bring a large pot full of lightly salted water to a boil.  In the meantime, combine pork and 2 tablespoons soy sauce in a bowl and stir to combine.  Set aside.

2.)  In a large saute pan, heat the oils over medium high heat.  Add the pork and cook, breaking it up into pieces with the side of a cooking spoon or a spatula.  When the pork is cooked through, about 5 minutes, remove it to a paper towel-lined plate with a slotted spoon.  Remove the pan from heat and add the garlic, ginger, and scallions to the pan.  Place pan back over heat and cook for 30 seconds.  Add remaining 3 tablespoons of soy sauce, sugar, chili paste, and chicken stock and simmer for 4 minutes.  Lightly sprinkle cornstarch over sauce and whisk to thicken the mixture.  Continue to simmer for 2 more minutes.

3.)  Cook the noodles in the boiling water until al dente, for 5 minutes.  Drain the noodles and add to the reduced sauce in the pan.  Add the pork to the pan and toss until coated with the sauce.

4.)  Top with matchstick cucumbers and serve.