Dan Dan Noodles

 

In Sichuan, a bamboo pole is called a "dan". Street sellers of this meal would carry a dan with 2 pots attached...one for the ingredients and one to cook them in. And that's how the name of this dish became Dan Dan Noodles. It's a delightful combination of ramen noodles and ground pork. But the broth is what really makes this recipe sing.  Chili oil, peanut butter and sesame paste are blended into the beef broth, resulting in a spicy yet creamy sensation as it crosses your tongue. It is so damn good, they should have just named it OMFG Damn Damn Noodles! This recipe makes four entree servings and I like to serve it up with some warm naan flatbread.

INGREDIENTS

For the Broth

3 tablespoons grated fresh ginger

4 cloves garlic, finely minced or pressed

6 green onions, sliced

1/3 cup oyster sauce

1 tablespoon sesame oil

2 teaspoons hot chili oil

1/3 cup peanut butter

1/4 cup soy sauce

1/4 cup tahini (sesame paste)

2 tablespoons hot garlic chili sauce (gojuchang)

7 cups beef broth

1 pound ground pork and 2 teaspoons vegetable oil  

4, 3-ounce packets ramen noodles, cooked according to instructions (sauce packets discarded)

Chopped cilantro and green onions for garnish

DIRECTIONS

1. Combine all broth ingredients in a large saucepan. Whisk to mix thoroughly. Bring to a boil, then reduce heat to a simmer. Increase heat to medium just before serving.
2. Heat a skillet over medium-high heat and add vegetable oil. When shimmering, add pork. Break up pork into crumbles and stir often. Cook until well browned.
3. Divide cooked ramen between four bowls. Divide cooked pork between four bowls. Fill each bowl with broth, add garnish and serve.

Wine pairing: Zinfandel