Protein Boost | Peanutty Dan Dan Noodles with Ground Pork
Mushrooms & Baby Bok Choy
Cooking time
10 minutes
Servings
2/4
Calories
810 /serving
Power up on proteins! Add ground pork to your meal with our Protein Boost option. Can can can you do the dan dan? It’s easy with this recipe inspired by the ever-satisfying Sichuan dish. With minimal effort, you’ll be feasting on fresh noodles tossed in a tangy soy and peanut butter sauce. Each bowl is heaped with nourishing veggies, in the form of fast-sautéed mushrooms, baby bok choy and scallion. Can you serve up this Chinese street food fantasy in a mere 20 minutes? Yes you dan!
We will send you:
- 250g Canadian-raised lean ground pork
- 15ml Minced garlic
- 1 Scallion
- 225g Sliced mushrooms
- 30ml Rice vinegar
- 30ml Soy sauce (low sodium)
- 30g Peanut butter
- 225g Fresh ramen noodles
- 340g Bok choy tips
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Large pot
2 Large pans
Strainer
Oil
Salt & pepper (S&P)
Whisk
Total Fat
32 g
Saturated Fat
7 g
Sodium
2290 mg
Total Carb
87 g
Sugars
12 g
Protein
46 g
Fibre
4 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the root ends of the bok choy; roughly chop. Thinly slice the scallion crosswise, separating the white bottom and green top.
Sauté the vegetables
In a large pan, heat a generous drizzle of oil on medium-high. Add the white bottom of the scallion and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 3 to 4 min., until beginning to brown. Add the bok choy and sauté, 2 to 3 min., until wilted; season with ½ the spices.
Make the sauce & cook the pork
Meanwhile, in a medium bowl, whisk the peanut butter, vinegar (start with ½), soy sauce, garlic, remaining spices and ½ the reserved cooking water. In a second large pan, heat a drizzle of oil on medium-high. Add the pork*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Combine the noodles
To the pan of vegetables, add the noodles, pork and sauce. Cook, stirring frequently, 1 to 2 min., until reduced and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the noodles between your bowls. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
