Recipe Cuisine: Chinese
Theme: Soul Spicy
Saucy Dan Dan Twist
By: Katie
Ingredients
- Udon noodles 1x packet
- 1tbsp canola oil
- 1/4 cup peanut butter
- 1/4 cup tahini
- 1/4 cup soy sauce for sauce
- 1tbsp sugar
- 3tbsp rice wine vinegar
- 1/4 cup crispy chilli oil
- 3 tbsp boiling water
- 200g pork mince
- 1/4 cup chopped kimchi
- 1tbsp soy sauce for the pork mince
- 5 garlic cloves minced
- Good dash of white pepper
- 1 tbsp toasted white sesame seeds
- Spring onion garnish (green parts only)
- 2 pak choy
Product used in recipe
- OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
- OBENTO - OBENTO UDON NOODLES
- LEE KUM KEE - LKK CHILLI OIL CHIU CHOW 205G
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 1.75L
Method
- Whisk sauce ingredients into a bowl (tahini, peanut butter, soy sauce, sugar, vinegar, crunchy chilli oil, hot water)
- Cook the noodles for 8 mins in boiling water. Rinse under cold water and drain. Set aside.
- Use a large frying pan. Start by heating it up. Place peanut oil in pan. Add the pork mince and chopped kimchi, using a spatula to break apart the pork mince. Stir fry for about 1 min.
- Add the soy sauce for the mince, garlic, and white pepper to the meat and continue to stir. Allow to cook off in the seasoning for 5 mins.
- Meanwhile, slice pak choy into quarters lengthwise. Rinse to clean. Add to the remaining hot liquid from the noodles and cook on a medium heat. Remove after approx 3 minutes and drain.
- Mix the noodles and sauce mixture into the pork mince stir fry. Serve with cooked pak choy on the side. Garnish with toasted sesame seeds and spring onion greens sliced.
