Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Shortcut Dan-Dan Noodles
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 653
- Total Fat
- 44 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 41 mg
- Sodium
- 2115 mg
This quick version of the Chinese dish employs instant ramen noodles. Pickles stand in for traditional fermented greens and the brine replaces the sugar that is usually in the recipe.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 653
- Total Fat
- 44 g
- Saturated Fat
- 12 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 18 g
- Cholesterol
- 41 mg
- Sodium
- 2115 mg
Ingredients
Directions
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20m
Easy
CLASS
- Bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions. Drain, rinse well under cold water., then drain again Set aside.
- Heat 2 tablespoons of the vegetable oil in a large skillet over high heat until shimmering. Add the ground pork and 2 teaspoons of the ginger and cook, breaking up the pork with a wooden spoon, until lightly browned, about 3 minutes. Add 2 tablespoons of the soy sauce, the chopped pickles, 3 tablespoons of the pickle brine, and 1/4 cup water. Cook, scraping up any browned bits from the bottom of the skillet, until the liquid evaporates from the skillet and the pork begins to brown again, about 4 minutes. Remove from the heat.
- Whisk 1/4 cup water with the remaining 4 tablespoons soy sauce, 3 tablespoons pickle brine, 2 tablespoons vegetable oil, the hot sesame oil and the remaining 1 teaspoon ginger in a large bowl until well combined. Add the noodles and toss to coat. Top with the pork, toss to combine and serve immediately.
