Dan Dan Pork Udon

#udon #dandan #pork #cilantro #asianfood #dinnerideas #lunchideas #asianrecipes #spicy #spicyfood #spicyasianfood

This traditional Asian recipe has a twist to it that I love - udon noodles. I love the chewiness and the body that udon noodles add to this delicious recipe.

4 packages udon noodles (preferably the partially cooked, unrefrigerated brand)

1 lb ground pork

2 tbsp soy sauce

2 tbsp gochujang (Korean red chili paste)

4 tbsp red curry paste

2 tbsp grated ginger

2 tbsp black peppercorns (preferably Sichuan peppercorns)

2 tbsp red chili flakes (or crushed red pepper)

1/2 cup cilantro, stems finely chopped and leaves coarsely chopped

3 cloves garlic, minced

2 tbsp Shaoxing wine

2 tbsp sesame oil

1/2 tsp sea salt

1/2 cup chopped peanuts, plus more for sprinkling

Salt and Pepper

Boil the udon noodles according to package directions. In a dry pan, roast the peppercorns and the crushed red pepper. In a grinder with a mortar and pestle, crush together the peppers, cilantro stems and garlic to make a paste. Set aside. Brown the pork in a pan and break into crumbles. Add the pepper mixture, grated ginger, curry paste, gochujang and Shaoxing wine. Coat the pork until red. Season with 1/2 tsp salt. Add the soy sauce and the udon noodles and toss. Coat the noodles in the sauce. Add the peanuts and continue stirring. Turn off the heat. Toss with sesame oil. Sprinkle with cilantro leaves and more chopped peanuts to serve. You can also serve a poached egg over the noodles as well.