Dan Dan Noodles with Minced Meat & Crispy Korean Seaweed Topping

Serves: 2–3
Time: 30 minutes

Ingredients

For the sauce:

• 2 tbsp sesame paste (or tahini)

• 2 tbsp soy sauce

• 1 tbsp Chinese black vinegar (or rice vinegar)

• 1 tbsp chili oil (add more to taste)

• 1 tsp sugar

• 1 small garlic clove, finely grated

• ½ tsp ground Sichuan pepper (optional, for authentic heat and tingle)

For the minced meat:

• 200 g minced pork (or beef/chicken if preferred)

• 1 tbsp vegetable oil

• 1 tbsp soy sauce

• 1 tbsp hoisin sauce

• 1 tsp grated ginger

• 1 small shallot or ½ onion, finely chopped

For the noodles:

• 250 g wheat noodles (or ramen noodles)

• 1 small handful bok choy or spinach, blanched

• 2 tbsp Sea.Sense Crispy Korean Seaweed Topping

To serve:

• Spring onions, thinly sliced

• Extra chili oil, to taste

Instructions

1. Prepare the sauce:
   In a large bowl, whisk together the sesame paste, soy sauce, vinegar, chili oil, sugar, garlic, and Sichuan pepper until smooth. Set aside.

2. Cook the meat:
   Heat the vegetable oil in a frying pan over medium-high heat. Add the shallot and ginger; sauté until fragrant.
   Add the minced meat and cook until browned. Stir in soy sauce and hoisin sauce, and cook another 1–2 minutes until glossy and flavorful.

3. Cook the noodles:
   Boil the noodles according to package instructions. Drain and immediately toss them in the sauce bowl so they absorb the flavors.

4. Assemble the dish:
   Divide the saucy noodles into bowls. Top each with a generous spoonful of the spiced minced meat.

5. Add greens and topping:
   Arrange the blanched bok choy or spinach on the side. Sprinkle Sea.Sense Crispy Korean Seaweed Topping over the noodles for crunch and a savory, ocean-inspired finish.

6. Garnish and serve:
   Add sliced spring onions and a drizzle of extra chili oil if you like it hot.