Gluten Free Dan Dan Noodles
Servings: 4
Ingredients
- 1 (9.9) ounce package GloryLand Brown Rice and Millet Noodles
- ½ cup low-sodium tamari
- ¼ cup gluten-free hoisin sauce
- 3 tablespoons tahini or gluten-free soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ⅓ cup water
- 2 ½ cups gluten-free vegetable or chicken broth
- 2 bok choy , chopped
- 1 tablespoon sesame oil
- ½ pound ground pork
- 1 teaspoon freshly ground black pepper
- ¼ cup kimchi , chopped
- 1 – 4 tablespoons chili crips , plus more for serving
- 1 head bok choy , washed and separated into leaves
- Sesame seeds , for serving
Instructions
- Cook the noodles per the package directions, drain, rinse with cold water, and set aside.
- Combine tamari, hoisin sauce, tahini, vinegar, honey, and ⅓ cup water in a bowl and whisk.
- Combine the broth with ½ cup of the tamari mixture in the same pot the noodles were cooked in. Bring to a simmer over medium heat.
- Heat the sesame oil in a large skillet over medium-high heat. Add the pork and black pepper and cook, breaking it up, until browned. Add the kimchi and cook for another 2 – 3 minutes. Add the rest of the tamari mixture, bring to a simmer, and cook until the sauce coats the meat and begins to caramelize - about 5 minutes. Add the desired amount of chili crisp.
- Wrap bok choy in damp paper towels and microwave for 2 minutes to steam.
- Rinse noodles in hot water for about 30 seconds then divide among 4 bowls. Divide the broth between the bowls and mix with the broth. Top the pork mixture and bok choy. Add more chili crisp if desired and sesame seeds.
Nutrition
Calories: 390kcal | Carbohydrates: 29g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 2361mg | Potassium: 1435mg | Fiber: 6g | Sugar: 17g | Vitamin A: 19100IU | Vitamin C: 190mg | Calcium: 488mg | Iron: 5mg
