Taiwanese Peanut Noodles (Dan Dan Mian, Egg-Free)

Ingredients

• about 340 g Rice Noodles
• about 450 g Ground Pork (or ground tofu)
• 1/4 cup Sesame Paste
• 2 tbsp Peanut Butter
• 3 tbsp Soy Sauce
• 1 tbsp Black Vinegar
• 1-2 tsp Chili Oil
• 3 cloves Garlic
• 2 stalks Green Onions
• 4 cups Blanched Bok Choy

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 340 g of rice noodles in a large pot of boiling water until tender, following the package instructions for cooking time. Drain the noodles well and set them aside.
2. 2Place a 25.4 cm skillet over medium-high heat (176.7°C/175°C). Add the about 450 g of ground pork and cook, breaking it up with a spoon, for 5-7 minutes, or until it is browned and no longer pink. If there is excess fat, carefully drain it from the skillet. If using ground tofu instead of pork, sauté it for 5-7 minutes until slightly browned.
3. 3While the pork or tofu is cooking, prepare the sauce. In a medium bowl, combine the 1/4 cup of sesame paste, 2 tbsp of peanut butter, 3 tbsp of soy sauce, 1 tbsp of black vinegar, 1-2 tsp of chili oil, and 3 minced cloves of garlic. Whisk everything together until smooth. If the sauce is too thick, add a tablespoon of water at a time until it reaches a pourable consistency.
4. 4Add the 4 cups of blanched bok choy to the skillet with the cooked pork or tofu. Stir gently for 1 minute to heat the bok choy through.
5. 5Divide the cooked about 340 g of rice noodles among four serving bowls.
6. 6Top the noodles in each bowl with the pork (or tofu) and bok choy mixture.
7. 7Drizzle the prepared sauce over the noodles and pork/tofu/bok choy in each bowl.
8. 8Finely chop the 2 stalks of green onions and sprinkle them over the top of each bowl as a garnish.

Substitutions

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