Quintessential Dan Dan Noodles with Peanut Butter

Name: Quintessential Dan Dan Noodles with Peanut Butter
Yield: 3 servings
Cuisine: American
Ingredients: 2 to 3 packs Chinese-style noodles; 100 grams Minced pork; 1 tsp Doubanjiang; 1/2 tsp Grated garlic; 1/2 tsp Grated ginger; 2 tsp Sake; 1 or 2 teaspoons Soy sauce; 800 to 900 ml Boiling water; 2 tbsp Weipa; 1 tsp Grated garlic; 1 tsp Grated ginger; 1 tbsp Sugar; 2 tbsp Sake; 2 tbsp Sakura shrimp - tiny dried shrimp; 2 tbsp Soy sauce; 1 tbsp Tianmianjiang - Chinese sweet bean sauce; 1 tsp Ra-yu; 4 to 5 tablespoons Peanut butter; 2 tsp Mentsuyu; 1 to 2 teaspoons Oyster sauce; 1 tsp Yakiniku sauce (bottled); 100 ml Milk; 1 or 2 teaspoons Sesame oil; 1 bunch Chrysanthemum greens (or spinach, bok-choy); 1 White sesame seeds (whole or grounded)

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cookpad.japan @cookpad_jp

My mother-in-law was going to put chrysanthemum greens to waste again, and sesame paste was kind of expensive, and I wanted to make something using stuff at home... then my husband muttered "dan dan noodles", so here it is. He said it's better than the ones he had in a restaurant!

I used chrysanthemum greens because we had a bunch that were close to its best-by date. I recommend it anyway because it was nice and crispy. If you're using bok-choy or spinach, microwave them first. Boil water for the noodles while you're making the soup to cut down on time. For 2 to 3 servings. Recipe by cakes&ale

Ingredients

3 servings

2to 3 packs Chinese-style noodles
Ingredients for miso and meat topping:
100 gramsMinced pork
1 tspDoubanjiang
1/2 tspGrated garlic
1/2 tspGrated ginger
2 tspSake
1or 2 teaspoons Soy sauce
Ingredients for the soup:
800to 900 ml Boiling water
2 tbspWeipa
1 tspGrated garlic
1 tspGrated ginger
1 tbspSugar
2 tbspSake
2 tbspSakura shrimp - tiny dried shrimp
2 tbspSoy sauce
1 tbspTianmianjiang - Chinese sweet bean sauce
1 tspRa-yu
4to 5 tablespoons Peanut butter
2 tspMentsuyu
1to 2 teaspoons Oyster sauce
1 tspYakiniku sauce (bottled)
100 mlMilk
1or 2 teaspoons Sesame oil
Toppings:
1 bunchChrysanthemum greens (or spinach, bok-choy)
1White sesame seeds (whole or grounded)

Cooking Instructions

1

While you're boiling water for the soup, add all ingredients for the meat and miso topping into a heated frying pan and stir-fry. Make sure everything is mixed and cooked well.
2

Add ingredients for the soup to the water boiled in Step 1. Mix thoroughly and dissolve. When all condiments are dissolved and brought to a boil, the soup is finished.
3

Boil plenty of water for the noodles in a pot. When it's boiling, pour a decent amount into a deep ramen dish to warm it up. While doing so, boil the noodles.
4

Drain the ramen dish, and spread the chopped chrysanthemum greens on the bottom. Place the noodles on top, and pour in the soup gently. Top with meat and miso.
5

Top with chrysanthemum greens and white sesame seeds (whole or grained) to serve. It's healthy because more greens are hidden beneath the noodles. It's a delicious way of eating up lots of veggies.
6

You can use udon noodles instead of ramen, and top with eggs instead of meat and miso to serve for lunch. I dunked freshly cooked rice into the leftover soup and mixed them together. It tasted great.
7

I used the creamy version of Skippy's peanut butter time, but the super chunky one also tastes great.