PF Chang's Spicy Pork Dan Dan Noodles

Last week was a busy week so I was unable to post this recipe during my Asian Food Week in honor of my Grandma Kimiyo who passed away two weeks ago. But I just had to share this recipe with you, since it’s one of my very favorite restaurant copycat recipes. My Gma was a HUGE fan of PF Chang’s and their sister bistro Pei Wei (really my whole family loves them!) and this spicy noodle dish called Dan Dan Noodles is our #1 most ordered item.

Note: PF Changs uses ground chicken in their dish but I like the flavor of ground pork better.

My Mom and Gma dining at PF Chang’s one year and PF Chang’s and their sister cafe Pei Wei’s version of Dan Dan Noodles.

Ingredients:

8-12 oz pkg thin Chinese Egg Noodles
16 oz ground pork
2 tablespoons
canola oil
1/3 cup
dry-roasted peanuts
3 tablespoons
low-sodium soy sauce
1 1/2 tablespoons
sambal oelek (ground fresh chile paste)
1 teaspoon
sugar
2
garlic cloves
1 teaspoon ground ginger
3 tablespoons lime juice
1/2 cup sliced green onions
3/4 cup
chopped seeded peeled English cucumber (about 1/2 a cucumber)
1/4 cup
chopped fresh cilantro
1/2 cup bean sprouts (optional)
salt, to taste
cooking spray

Directions:

Cook noodles in boiling water for 3 minutes.
Drain
in a colander over a bowl, reserving 1 cup cooking liquid. Place
noodles in a large bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add
peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat;
cool slightly.
Combine peanut mixture, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini chopper; process until finely ground.
Cook pork in skillet over medium heat
until no longer pink, stirring to crumble. Drain off excess grease.
Add peanut mixture and 1 cup cooking
liquid to pork; bring to a boil. Season with salt and cook 1 minute, stirring frequently.
Add
pork mixture, juice, and onions to noodles; toss well.
Top each serving with chopped cucumber, cilantro, and bean sprouts.

Recipe adapted from Cooking Light Magazine.

Sambal Oelek can be found in the Asian aisle in most grocery stores.

It is a thick, spicy garlic chili sauce that adds a tasty kick to sauces!

Toast peanuts in canola oil then add peanuts and oil to a mini chopper along with sauce ingredients.

Ground sauce ingredients together until blended but still slightly chunky.

I like to use these style thin egg noodles, found at my local Walmart, for this dish and most of my Asian noodle soups like Thai Coconut Curry Seafood Soup

It is thin, cooks fast, and has a nice flavor and texture.