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Dan Dan Noodles

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • 1 pound/450 grams Chinese Shanghai-style noodles or substitute Japanese udon
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 1 pound lean ground pork
  • ½ teaspoon coarse salt
  • teaspoon freshly ground black pepper
  • 5 medium cloves garlic minced
  • 2 serrano or thai bird chiles minced
  • 2 tablespoons grated fresh ginger packed
  • 1 ½ cups low-sodium chicken broth
  • ½ cup natural peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon brown sugar packed
  • 4 cups baby spinach leaves packed
  • Sliced green onions
  • Chopped peanuts
  • Crushed red chile or chile oil


  • Bring a large pot of water to a boil. Cook noodles until tender, about 5 minutes or according to package directions. Drain noodles, return to pot and toss with sesame oil. Cover pot to keep noodles warm.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add pork, breaking up with a spoon, and season with salt and pepper. Stir in garlic, chiles, and ginger. Cook, stirring occasionally, until pork starts to brown - about 5 minutes beyond when it is no longer pink inside.
  • Stir in chicken broth and scrape up any brown bits stuck to bottom of the pan. Stir in peanut butter, soy sauce, rice vinegar and brown sugar. When sauce starts to thicken, add the spinach, a handful at a time, allowing one handful to wilt before adding another.
  • Divide noodles among four bowls. Top with pork and peanut sauce, then sprinkle with green onions and chopped peanuts. Allow individuals to add crushed chile or chile oil to taste.