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Prep Time
30 min
Cuisine
Chinese
Inspired by 'Dan Dan Noodles', these moreish pork noodles are coated in a deliciously spicy chilli-sesame sauce before being topped with crispy onions, crushed peanuts and fresh green chilli. No need to get a takeaway when you can easily achieve such punchy flavours at home! (Dairy-free: see our FAQs for details.)
Prep Time
30 min
Cuisine
Chinese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 1020 kJ 244 kcal |
3483 kJ 834 kcal |
Fat of which saturates |
14.2 g 4.1 g |
48.3 g 14.1 g |
Carbohydrate of which sugars |
15.2 g 3.1 g |
52.1 g 10.6 g |
Fibre | 2 g | 6.7 g |
Protein | 13 g | 44.6 g |
Salt | 0.93 g | 3.16 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Slice the green chilli[es] finely
Peel and finely chop (or grate) the ginger
Peel and finely chop (or grate) the garlic
Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Heat a large, wide-based pan (preferably non-stick) with a small drizzle of vegetable oil over a medium-high heat
Once hot, add the pork mince and cook for 5-6 min or until browned and very crispy, breaking it up with a wooden spoon as you go
Once crispy, transfer the crispy pork to a plate and set aside
Reserve the pan
Meanwhile, add the wholewheat noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 3-4 min or until tender
Once tender, drain the noodles, reserving a cup of the starchy noodle water
Tip: drizzle over a little vegetable oil to stop the noodles from sticking together
Return the reserved pan to a medium heat with a drizzle of vegetable oil
Once hot, add the sliced spring greens with a pinch of salt and cook for 3-4 min or until wilted
Meanwhile, add the tahini to a bowl with the soy sauce, chopped garlic, chopped ginger, Sriracha hot chilli sauce, chilli flakes (Can't handle the heat? Go easy!) and Chinese rice wine with 50ml [80ml] of the starchy noodle water
Give everything a good mix up – this is your spicy sesame sauce
Bash the peanuts with a rolling pin until roughly crushed (keep them in the bag so you don't lose any!)
Add the drained noodles, crispy pork and spicy sesame sauce to the pan with the wilted spring greens and give everything a good mix up – these are your spicy pork & sesame noodles
Tip: add a splash more starchy noodle water if the sauce is looking a little dry
Serve the spicy pork & sesame noodles
Garnish with the sliced green chillies (Can't handle the heat? Go easy!), black sesame seeds, crushed peanuts and fried onions
Enjoy!