Everyone needs a good go-to spicy noodle recipe – and this one’s it.
Chef Ryan Wiebe puts that Umami Punch Peanut Chili Crunch to good use to kick up these pork Dan Dan noodles.
Our Spiceology X Jet Tila Umami Punch is a ssamjang-inspired spice blend that is loaded with layered umami flavors – those meaty, mouth-watering, satisfying flavors that take a dish to the next level.
Dive into these Dan Dan Noodles and let us know what else you threw into the mix to make it amazing.
- 1 lbs ground pork
- 4 bulbs garlic, minced
- 2 inch knob of ginger, minced
- 1/4 cup, green onions
- 1/4 cup Spiceology X Jet Tila Umami Punch, divided
- 3 Tbsp hoisin sauce
- 1 Tbsp Spiceology Shiitake Mushroom Powder
- 1/2 cup Umami Punch Peanut Chili Crunch (more or less depending on your spice level), divided
- Yu choy or Bok choy
- Cucumber, thinly sliced
- 1/4 cup Tahini
- 2 Tbsp soy sauce
- Asian style noodles of your liking
- Mix in your ginger, garlic, onions, hoisin, mushroom powder, chili crunch and ground pork together, let marinade for a few hours before cooking.
- Slice your bok or yu choy and cucumber.
- For the noodle sauce mix tahini, soy sauce, 1-2 Tbsp chili crunch and 1 Tbsp Spiceology X Jet Tila Umami Punch
- Cook your pork mixture over medium heat, just before it’s cooked all the way through, increase your heat to high and brown your pork deeply but be careful not to burn. Remove pork and quickly cook your choy.
- Cook your noodles and mix into your noodle sauce and add to your plate. Either mix in your choy with the noodles or place on top and add pork on top of noodles. Garnish with more chili crunch, cucumber and green onions.