Pork and Peanut Dan Dan Noodles

Servings: 4 · Prep: 15 min · Cook: 25 min · Total: 40 min

Ingredients

• 12 ounces Dry spaghetti
• 1 pound Ground pork
• 12 ounces Frozen chopped spinach
• 3 each Garlic cloves
• 1 tablespoon Fresh ginger
• 1/2 cup Creamy peanut butter
• 1/4 cup Soy sauce
• 2 tablespoons Unseasoned rice vinegar
• 2 tablespoons Chili crisp
• 4 each Scallions
• 1/4 cup Unsalted roasted peanuts
• 3 quarts Water

Equipment

Microwave; Mixing Bowl; Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Colander; Tongs; Instant-read thermometer; Wooden spoon; Clean kitchen towel; 6-quart pot; Deep 12-inch nonstick skillet; Microwave-safe mixing bowl; microwave; mixing bowl; whisk; measuring cups; measuring spoons; knife; cutting board; colander; tongs; instant-read thermometer; wooden spoon; clean kitchen towel

Steps

1. Prepare the ingredients. Wash your hands and clean the preparation surface. Rinse the scallions and ginger under running water, remove any damaged areas and dry before preparing. Mince the garlic and ginger, slice the scallions and chop the peanuts. Keep these ingredients separate from the raw pork.
   • 3 Each garlic — minced
   • 1 tablespoon ginger — minced
   • 4 Each scallions — sliced
   • 1/4 cup peanuts — chopped

   Keep the prepared scallions, ginger, garlic and peanuts away from raw pork; clean any surface or utensil that contacts raw pork before using it for garnishes.

2. Thaw and squeeze the spinach. Place the frozen spinach in the microwave-safe bowl. Microwave at 50% power for 3 minutes, stir, then continue in 1-minute intervals until thawed, about 5–7 minutes total. Let cool enough to handle safely. Transfer to the colander and press out the liquid, then squeeze firmly in a clean kitchen towel. Break apart the squeezed spinach so it will mix evenly into the pork.
   • 12 ounces spinach

   Let the spinach and microwave-safe bowl cool enough to handle; both may be hot.

3. Mix the sauce and boil the water. Whisk the peanut butter, 3 tablespoons soy sauce, rice vinegar and chili crisp together in the mixing bowl. The mixture will be thick; set it aside. Bring the 3 quarts water to a boil in the pot while you brown the pork.
   • 1/2 cup peanut butter — stirred
   • 3 tablespoons soy sauce
   • 2 tablespoons rice vinegar
   • 2 tablespoons chili crisp — stirred
   • 3 quarts Water

   Use care around the pot as the water comes to a boil to avoid hot-water splashes.

4. Brown the pork. Heat the nonstick skillet over medium-high heat. Add the pork, press it into an even layer and cook undisturbed for 3 minutes. Turn and break it into large crumbles, then cook for another 5–7 minutes, stirring occasionally, until browned. Check several of the largest pieces with the thermometer; the pork must reach 160°F. Break it into smaller crumbles and spoon off excess rendered fat, leaving a thin coating in the skillet. Stir in the remaining 1 tablespoon soy sauce and cook for 30 seconds.
   • 1 pound ground pork
   • 1 tablespoon soy sauce

   Verify the largest pork crumbles reach 160°F with a clean instant-read thermometer, and wash hands and utensils after raw-pork contact.

5. Cook the spaghetti and aromatics. Add the spaghetti to the boiling water and cook according to the package directions until just tender, stirring occasionally. While it cooks, reduce the skillet heat to medium. Add the garlic and ginger to the pork and stir for 30–60 seconds, until fragrant.
   • 12 ounces spaghetti
   • 3 Each garlic — minced
   • 1 tablespoon ginger — minced

   Add and stir the spaghetti carefully to avoid splashes from boiling water.

6. Cook the spinach. Add the squeezed spinach to the skillet. Cook for 4–5 minutes, stirring and breaking up any remaining clumps, until the spinach is steaming hot throughout and any released moisture has evaporated. Turn off the heat.
   • 12 ounces spinach
7. Loosen the sauce and drain the spaghetti. Just before draining the spaghetti, carefully reserve 1 1/2 cups of its cooking water. Gradually whisk 3/4 cup of that hot water into the peanut mixture until smooth. Drain the spaghetti without rinsing.

   Carefully reserve the hot pasta water and drain the spaghetti away from yourself to avoid scalds.

8. Toss the noodles with the sauce. Add the spaghetti and peanut sauce to the skillet. Toss over low heat for 1–2 minutes, until everything is hot and evenly coated. Add the remaining reserved cooking water in 2-tablespoon increments until the sauce is creamy and flows easily around the noodles; you may not need all of it. Avoid boiling the sauce hard.
9. Portion and garnish. Divide the noodles, pork and spinach among four bowls. Divide all the sliced scallions and chopped peanuts evenly among the four portions. Serve immediately.
   • 4 Each scallions — sliced
   • 1/4 cup peanuts — chopped

https://plumtally.com/recipes/pork-and-peanut-dan-dan-noodles-r5t00qp9dqo6