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Black Garlic Pork Dan Dan Noodles

Tue, 24 September 2024

Black Garlic Pork Dan Dan Noodles
 
INGREDIENTS
FOR CHILI OIL
 
East MALA BLACK GARIC PEANUT RAYU 
 
FOR PORK
1 tbsp. vegetable oil
3/4 lb. ground pork
1 tbsp. hoisin sauce
1 tbsp. Chinese black vinegar
2 tsp. soy sauce
 
FOR SAUCE
2 tsp. tahini paste 
3 tbsp. water
3 cloves garlic, minced
2 tbsp. soy sauce 
2 tbsp. freshly grated ginger
2 tbsp. prepared chili oil
1 tbsp. honey
1 tbsp. toasted sesame oil
1 tbsp. Chinese black vinegar 
 
FOR SERVING
1 lb. Udon noodles or thick egg noddles
Handful loosely packed coriander leaves
Handful of peanuts roughly chopped
2 spring onions, thinly sliced
 
DIRECTIONS
 
  • Make pork: In a large skillet or heavy base non stick pan over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated.
  • Make sauce: In a large bowl, whisk to combine all ingredients.
  • Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.
  • Divide noodles between serving dishes and top each with pork. Garnish with coriander and chopped nuts, and spring onions, and drizzle with more chili oil, if desired.

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