In this Asian dan dan noodle recipe, lean pork loin and snow peas are stir-fried and tossed with a chile-soy sauce. Topped with peanuts and sesame seeds, this Chinese noodle recipe is a healthy, homemade alternative to takeout.
Nutrition per serving may change if servings are adjusted.
1 tablespoon reduced-sodium soy sauce plus 4 teaspoons, divided
1 tablespoon Chinese rice wine (Shao Hsing; see Tips) or dry sherry
1 teaspoon cornstarch
½ teaspoon toasted sesame oil plus 2 teaspoons, divided
1 pound pork loin, trimmed
¼ cup low-sodium chicken broth
2 tablespoons hot chile oil
4 teaspoons dark soy sauce (see Tips)
¼ teaspoon sugar
⅛ teaspoon ground pepper
8 ounces snow peas (2½ cups), trimmed
12 ounces Chinese flat noodles (see Tips) or linguine
1½ tablespoons peanut oil or canola oil
3 tablespoons chopped unsalted roasted peanuts
3 tablespoons toasted sesame seeds
3 scallions, sliced
Combine 1 tablespoon reduced-sodium soy sauce, rice wine (or sherry), cornstarch and ½ teaspoon sesame oil in a medium bowl. Cut pork into ¼-inch-thick slices, then into matchsticks ⅛ to ¼ inch wide. Add the pork to the marinade; stir to coat. Refrigerate for 1 hour.
Meanwhile, whisk broth, chile oil, dark soy sauce, sugar and pepper with the remaining 4 teaspoons reduced-sodium soy sauce and 2 teaspoons sesame oil in a small bowl until well combined. Set aside.
About 10 minutes before the pork is done marinating, bring a large pot of water to a boil. Add snow peas; cook just until bright green and still crisp, 30 seconds to 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and immediately rinse with cold water. Add noodles to the boiling water and cook according to package directions. Drain and rinse well.
Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over high heat. Add peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, transfer the pork to the wok with a slotted spoon (discard the marinade). Cook, stirring often, until just cooked through, about 2 minutes. Remove from heat.
Add the noodles and snow peas to the pork and gently toss to combine. Transfer to a large shallow serving bowl. Whisk the reserved sauce and pour it over the noodles. Sprinkle with peanuts, sesame seeds and scallions. Toss together at the table before serving.
Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking to flavor sauces, marinades and stir-fries. Look for it in Asian markets or with other Asian ingredients in large supermarkets.
Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce with a touch of sweetness. Look for it in Asian markets or make a substitute by combining a bit of regular soy sauce with a tiny bit of molasses.
Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.
464 calories;18 g fat(3 g sat); 5 g fiber; 49 g carbohydrates; 26 g protein; 194 mcg folate; 40 mg cholesterol; 3 g sugars; 0 g added sugars; 462 IU vitamin A; 23 mg vitamin C; 83 mg calcium; 4 mg iron; 452 mg sodium; 460 mg potassium
Folate (48% daily value), Vitamin C (38% dv), Iron (22% dv)
Carbohydrate Servings: 3½
Exchanges: 3 starch, ½ vegetable, 2 lean meat, 3 fat
We all liked it
I made two additions I added a little slivered onions when cooking the meat, and added scrambled eggs to it all at the end.
Pros: Tasty, easy, tips gave substutions for odd ingredients.
Cons: The chili oil gave it a little more spice than some might like.