Easy Dan-Dan Noodles

These Dan-Dan Noodles are extra easy, inexpensive, and way better than ordering out. These noodles are healthier and taste extraordinary.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

2 tablespoons cooking oil
4 cloves garlic, minced
1 lb ground pork
⅔ cup tamari sauce, see notes
1 ½ cup chicken broth, low sodium
⅓ cup brown sugar, tightly packed
1 teaspoon Sriracha, plus more for serving
2 tablespoons cornstarch, fully dissolved in 1/4 cup low sodium broth
8 oz spaghetti noodles, dry
2 tablespoons Asian sesame oil, brown and highly aromatic, found in Asian aisles
1 small cucumber, peeled and julienned

In a large saucepan, heat cooking oil over medium heat. Add garlic and stir until aromatic, about 30 seconds. Add ground pork, breaking it up into bits, until fully cooked through and browned.
Add soy sauce, chicken broth, brown sugar, and Sriracha. Stir well. Add cornstarch dissolved in broth. Stir constantly while simmering, until sauce thickens, about 5 minutes. Keep warm.
In a large heavy pot, cook noodles according to package, just until al dente. Transfer to a colander to fully drain. Return noodles to the empty pot and toss with sesame oil.
Add the sauce/pork mixture to the noodles. Toss in julienned cucumber to combine.
Divide onto serving plates or bowls. Garnish with your choice of green onions, chopped nuts, extra sriracha sauce, and a dash of red pepper flakes.

Cornstarch must be fully dissolved in liquid prior to using. If any white bits remain undissolved, it will cause lumps in the sauce.
Many recipes use a special dark soy sauce, but it is mainly found only online or Asian grocery stores. It doesn't actually impart a huge flavor difference, though it darkens the sauce. ou can also use low-sodium soy sauce, if preferred.
We use dissolved cornstarch to thicken the sauce, so a thicker soy sauce is not needed
You can use other veggies in place of the cucumbers; sautéed spinach, broccoli florets, or bok choy are great options.
We use spaghetti or linguini noodles for this recipe, as they're much easier to find than traditional Chinese noodles or lo mein noodles.
Leftovers should be transferred to an airtight container and chilled. Heat up in the microwave when ready for leftovers.
This recipe is part of our Better-Than-Takeout Recipe Collection.
We love serving these noodles with some 30-Minute Asian Orange Beef or this Szechuan Shrimp Stir Fry.

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Course: Dinner, Main

Cuisine: Asian, Chinese

Method: Stovetop