Spicy Chicken Dan Dan Noodle Ramen
with Szechuan Spices, Sesame & Charred Cabbage
As much fun to say as they are to eat, dan dan noodles are a great classic of Szechuan cuisine. Here, our chefs make it easy for you to experience the soul-stirring noodle bowl at home. Start with a richly layered broth of zingy, spicy, Szechuan paste, peanut butter, and sesame seeds. Add savory ground pork, charred cabbage, and of course the noodles. Garnish with more sesame seeds and scallion greens for a slurp-tastic meal!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
2 clove
Garlic
4 ounce
Coleslaw Mix
10 ounce
Chopped Chicken Breast
1 tablespoon
Sesame Seeds
(Contains Sesame)
2 tablespoon
Szechuan Paste
(Contains Soy, Wheat, Sesame)
1.15 ounce
Peanut Butter
(Contains Peanuts)
1 unit
Pork Ramen Stock Concentrate
1 unit
Chicken Stock Concentrate
4.5 ounce
Ramen Noodles
(Contains Wheat)
1 teaspoon
Chili Flakes
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. • Heat a drizzle of oil in a medium pot over high heat. Add coleslaw mix and cook, stirring constantly, until lightly charred, 1-2 minutes. Transfer to a plate.
• Heat a drizzle of oil in pot used for cabbage over medium-high heat. Add scallion whites and garlic; cook, stirring occasionally, until fragrant, 20-30 seconds. • Add pork*, half the sesame seeds, and 1⁄4 tsp salt (1⁄2 tsp for 4 servings); cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.
Rinse shrimp* under cold water and pat dry with paper towels or open package of chicken* and drain off any excess liquid. Swap in shrimp or chicken for pork; cook, stirring frequently (no need to break up shrimp or chicken into pieces!), until cooked through, 4-6 minutes.
• Once pork is done, add Szechuan paste and peanut butter; cook, stirring occasionally, until lightly browned and combined, 1-2 minutes. • Stir in pork ramen stock concentrate, chicken stock concentrate, and 21⁄2 cups water (41⁄2 cups for 4 servings). Bring to a boil, then reduce heat to low. Cook, stirring occasionally, until slightly thickened, 2-4 minutes. • Taste and season with salt and pepper if necessary.
• Once salted water is boiling, add half the noodles (all for 4 servings) to pot. Cook until tender, 1-2 minutes. • Drain noodles; rinse under cold water for 30 seconds. • Divide noodles between large soup bowls. Pour broth over noodles and top with charred cabbage. Garnish with scallion greens, remaining sesame seeds, and chili flakes to taste. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
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