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
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
2 tbsp tahini
sesame
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
150g spring greens
spring greens(100%)
1 tsp dried chilli flakes
dried chilli flakes
20g fried onions
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
Allergens highlighted by † (sesame, peanut, gluten, soya)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
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
4
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
5
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
6
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!)andChinese 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!)
7
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
8
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