Dan Dan Noodles Recipe (Low Carb) + VIDEO
This easy one-pot recipe uses gluten-free konjac noodles to make low carb Szechuan (Sichuan) Dan Dan noodle bowls that are deliciously spicy and satisfying!
Servings: 4 - 6 servings
Calories: 588kcal
Ingredients
- 14-16 ounce konjac noodles shirataki noodles, miracle noodles
- 16 ounces ground pork or ground turkey
- 2 tablespoons sesame oil
- 2 tablespoons fresh grated ginger
- 4 cloves garlic minced
- 1 tablespoon Szechuan peppercorns
- 5 tablespoons cooking sherry
- 3 tablespoons soy sauce GF
- 2 tablespoons peanut butter
- 1 tablespoon light brown sugar
- 1 teaspoons ground Chinese five spice
- 1 2/3 cup chicken broth
- 1 cup baby spinach leaves packed
- 1 bunch scallions whites and greens divided
- ½ cup roast peanuts
Instructions
- Set out a wok or a large cast-iron sauté pan.
- Prepare the ingredients: Drain the konjac noodles in a colander and set aside. Chop the green onions and then divide them into two piles, whites and greens. Grate the fresh ginger and mince the garlic. Use a mortar and pestle to crush the Szechuan peppercorns. Or alternatively, place them in a freezer bag and pound them with a rolling pin. Roughly chopped the peanuts.
- Preheat the pan to medium-high heat. Add the sesame oil. Once hot, add in the onion whites, ginger, garlic, and Szechuan peppercorns. Sauté for 2 to 3 minutes to soften the onions. Then add the ground pork. Break it apart with a wooden spoon as you cook and brown the meat for 5-8 minutes.
- Once the meat is finely minced into small pieces and well cooked, add in the cooking sherry, soy sauce, peanut butter, brown sugar, and Chinese five spice. Mix well into the pork. Then add the chicken broth.
- Stir and simmer the sauce for 2 to 3 minutes. Then stir in the drained konjack noodles and spinach. Turn off the heat. Then stir again to warm the noodles.
- Scoop the noodles and sauce into bowls and garnish with the scallion greens and roasted peanuts.
Video
Notes
If low carb is not a concern, you can use rice noodles in this recipe as well. Either cook the rice noodles ahead and add them in as directed, or add an additional cup of chicken broth, and simmer the noodles directly in the sauce to cook.
Cool leftover noodles completely before transferring to an airtight container. Keep in the fridge for up to 3 days. But note that the texture of the konjac noodles will start to get a bit mushy after a day or so.
Nutrition
Serving: 8oz | Calories: 588kcal | Carbohydrates: 15g | Protein: 30g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Cholesterol: 84mg | Sodium: 1304mg | Potassium: 686mg | Fiber: 3g | Sugar: 5g | Vitamin A: 757IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 3mg