Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Dan Dan Noodles Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 20, 2021 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 35 mins Total Time: 35 mins Servings: 2 Making chili oil from scratch is easy and adds a delicious complex flavor to this dish, but you can use regular hot chili oil instead in a pinch. Ingredients Coarse salt 8 ounces fresh noodles, preferably ramen-style 1 small bunch (4 ounces) dark leafy greens, such as spinach, mustard greens or tatsoi 1 pound ground pork ½ teaspoon Chinese five-spice powder ¼ cup safflower oil 2 tablespoons minced ginger (from a 2-inch piece) 2 tablespoons minced garlic (4 cloves) ¼ cup minced scallions ¼ cup Chinese cooking wine ¼ cup low-sodium soy sauce 2 tablespoons tahini, well stirred ¾ cup chicken stock Szechuan Chili Oil, chopped roasted peanuts, and scallion greens, for serving Directions In a large pot of boiling salted water, cook noodles according to package instructions. Add greens 1 minute before the noodles are ready. Drain, rinse under cool water, and drain again. Divide noodles and greens between 2 bowls. Mix pork with five-spice powder and 1/2 teaspoon salt. Heat oil over high in a large skillet. Add pork in 1 layer and fry, breaking up pieces with a wooden spoon, until crisped and beginning to brown, 6 to 8 minutes. Add ginger, garlic, and scallions and cook until fragrant, 1 minute. Stir in wine, soy sauce, and tahini, scraping up any browned bits from bottom of pan. Add chicken stock. Cook until thickened slightly, about 4 minutes. Divide pork mixture evenly between the bowls. Drizzle generously with chili oil and sprinkle with peanuts and scallions. Mix thoroughly before eating. Rate it Print