Spicy Pork Dan Dan Noodle Soup

🥘 Ingredients

• chicken stock concentrate
  2 unit
• chili flakes
  2 tsp
• coleslaw mix
  8 oz
• cooking oil
  2 tsp
• garlic
  4 clove
• ground pork
  20 oz
• lo mein noodles
  4.5 oz
• peanut butter
  2 unit
• pork ramen stock concentrate
  2 unit
• salt
  2 tsp
• scallions
  4 unit
• sesame seeds
  2 tbsp
• szechuan paste
  4 tbsp

🍳 Cookware

• large pot
• medium pot
• strainer

1. 

   1

   Bring a large pot of salted water ( salt ) to a boil. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate garlic . Heat a drizzle of cooking 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.

   salt: 2 tsp, scallions: 4 unit, garlic: 4 clove, cooking oil: 2 tsp, coleslaw mix: 8 oz
2. 

   2

   Once ground 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 2 1/2 cups water (4 1/2 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.

   ground pork: 20 oz, szechuan paste: 4 tbsp, peanut butter: 2 unit, pork ramen stock concentrate: 2 unit, chicken stock concentrate: 2 unit
3. 

   3

   Once ground 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 2 1/2 cups water (4 1/2 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.
4. 

   4

   Once salted water is boiling, add half the lo mein noodles (all for 4 servings) to the pot. Cook, stirring occasionally, until al dente, 5-7 minutes. Drain noodles in a strainer ; 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, the remaining sesame seeds , and chili flakes to taste. Serve.

   lo mein noodles: 4.5 oz, sesame seeds: 2 tbsp, chili flakes: 2 tsp