This Sichuan-inspired dish has so many rich, mouthwatering flavours in one bowl. The creamy, nutty sauce is made with tahini, and helps tame the heat from the hot chilli oil.
Prep Time
30 min
Cuisine
Chinese
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Medium egg noodles (2 nests)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
865 kJ 207 kcal
3082 kJ 739 kcal
Fat of which saturates
11.2 g 3 g
40.1 g 10.6 g
Carbohydrate of which sugars
14.7 g 1.1 g
52.5 g 3.8 g
Fibre
2.4 g
8.5 g
Protein
11.3 g
40.1 g
Salt
1.29 g
4.59 g
*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.
Allergens highlighted by † (peanut, celery, sesame, gluten, soya, egg)
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 full kettle
Add the coriander seeds and black pepper to a pestle & mortar and grind into a fine powder – this is your coriander pepper
Chop the roots from the pak choi and separate the leaves, discarding the roots
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
2
Add the pork mince to a bowl with the rice wine vinegar, soy sauce, chopped ginger, 1 tsp [2 tsp]sugar and half the coriander pepper (save the rest for later!) and give everything a good mix up
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the marinated pork mince and cook for 7-8 min, breaking it up with a wooden spoon as you go, until browned and caramelised
Once caramelised, add the pork to a plate and cover with tin foil to keep warm - this is your spicy pork
Reserve the pan
4
Meanwhile, add the medium egg noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for an initial 4-5 min
Add the pak choi leaves and cook for 1-2 min further or until the noodles are cooked with slight bite and the pak choi has softened
Once done, drain, drizzle with vegetable oil and set aside
5
Whilst the pork and noodles are cooking, add the toasted sesame oil to a bowl with half the cayenne pepper (can't handle the heat? Go easy!) and mix it all together – this is your chilli oil
Slice the red chilli[es] into rounds
Roughy chop the peanuts
6
Return the reserved pan to a low heat with a drizzle of vegetable oil
Add the remainingcoriander pepper and cayenne pepper and cook for 30 secs until fragrant
Once fragrant add the tahini and cook for 1 min until everything is combined
7
Dissolve 1/2 [1] Knorr chicken stock cube in 150ml [250ml] boiled water
Increase the heat to medium and gradually whisk the chicken stock into the tahini, a little at a time, and cook for 2-3 min or until a thick and creamy sauce remains – this is your dan dan sauce
8
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