The protein cooking time listed in this recipe has been updated.
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Pork Dan Dan Noodles with Pak Choi & Chilli Oil
Turn classic Chinese noodles into a speedy weeknight winner. Sizzle free-range British pork mince in a sticky sauce with five-spice, peanut butter, garlic and sweet hoisin. Add brown rice noodles for comfort and crunchy pak choi for greens. Drizzle with homemade chilli oil for fiery flavour. On your table in 20 mins!
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 tsp chilli flakes
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tsp Chinese five-spice (use half) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 3 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 30g smooth peanut butter (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 2 pak choi
- 300g free-range pork mince
- 1 carrot
- 2 garlic clove
- 1 spring onion
Nutritional Information
Calories: 777
Protein: 43g
Carbs: 56g
Fat: 42g
Ingredients
- 1 tsp chilli flakes (use half)
- 1 tsp Chinese five-spice (use a quarter) (Cassia, Fennel, Ginger, Star Anise, Clove)
- 1 spring onion (use half)
- 30g smooth peanut butter (use half) (Peanuts, Nuts) (Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
- 150g free-range pork mince
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 pak choi
- 2 garlic clove
- 3 tbsp hoisin sauce (use half) (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 1 carrot (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 797
Protein: 45g
Carbs: 59g
Fat: 43g
Pork Dan Dan Noodles with Pak Choi & Chilli Oil
Turn classic Chinese noodles into a speedy weeknight winner. Sizzle free-range British pork mince in a sticky sauce with five-spice, peanut butter, garlic and sweet hoisin. Add brown rice noodles for comfort and crunchy pak choi for greens. Drizzle with homemade chilli oil for fiery flavour. On your table in 20 mins!
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Cooking Instructions
Before you start
- Pull out a large frying pan or a wok, a medium saucepan, a small saucepan, a small bowl, a grater & a sieve
Get sizzlin' & prep
- Heat the large frying pan or wok with 1/2 tsp oil on high heat. Once hot, add the pork and cook for 5 mins, breaking it up with a wooden spoon, until golden brown
- Meanwhile, coarsely grate the carrot. Roughly chop the pak choi. Finely slice the spring onion. Finely grate the garlic
Make the dan dan sauce
- In the small bowl, mix together the peanut butter, tamari, hoisin and half the garlic
- Add 1 tbsp hot water (1/2 tbsp for 1 person) and mix until smooth
Build the dish
- Add the pak choi and carrot to the pork pan and cook for 2-3 mins
- Reduce the heat to medium-high and add the dan dan sauce, half the chilli flakes (use less for less heat) and a pinch of five-spice. Cook for 4-6 mins, until the veg is soft
- Meanwhile, bring the medium saucepan filled with salted water to a boil
- Once boiling, add the noodles and gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Make the chilli oil
- Heat the small saucepan with 1 tbsp oil on medium heat. Once hot, add a pinch of five-spice, the remaining chilli flakes (or to taste) and remaining garlic
- Cook for 30 secs, stirring continuously, then remove from the heat. Add a pinch of salt
Plate up
- Add the cooked noodles to the pork and toss to combine
- Share the dan dan noodles between plates. Garnish with the spring onion and chilli oil (or to taste)
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