Tangy Chili Pork Noodles Content
These noodles are inspired by Dan Dan Noodles, one of our favorite Sichuan dishes, but made with our Momofuku pantry products. Here we use our Momofuku Spicy Soy Noodles, plus our Momofuku Rice Vinegar, our Tingly Seasoned Salt which has Sichuan peppercorns, and Momofuku Extra Spicy Chili Crunch. (If you just have regular Momofuku Chili Crunch, that works too—but we like the extra heat for these noodles.) Nothing compares to real deal dan dan noodles but these will do for a weeknight treat.
The fun part: each person assembles their own bowl, adding as much of the sauce and Momofuku Chili Crunch as they like.
Heat 1 teaspoon oil over high heat and add pork when the pan is hot, pressing so it’s evenly spread across the pan. Sprinkle half of the Momofuku Savory Seasoned Salt and let the pork cook undisturbed for 4 minutes. Stir the pork up and add remaining Savory Seasoned Salt, then let it cook undisturbed again for 4 more minutes. (We’re trying to get it extra crispy.)
Reduce heat to medium. Break up pork into small pieces with the back of your spoon. Add ginger, scallions, and 3 sauce packets from the Momofuku Spicy Soy Noodles, then cook until about half of the liquid has absorbed, stirring frequently, about 2 more minutes. Remove from heat.
Meanwhile, combine peanut butter, Momofuku Soy Sauce, Momofuku Rice Vinegar, Momofuku Tingly Seasoned Salt, Momofuku Extra Spicy Chili Crunch, and sugar in a bowl, whisking or stirring until it is an even consistency.
Bring a pot of water to a boil. Add remaining teaspoon of oil to the water and drop in noodles. Cook for 3 minutes, then drain.
To serve, spoon ⅓ of the sauce on the bottom of a shallow bowl. Add noodles, then top with ⅓ of the cooked pork. Sprinkle with more scallions and more Momofuku Chili Crunch. To eat, stir the noodles with the sauce in the bowl.