Spicy Pork Dan Dan Noodle Ramen

Overview

As fun to say as it is to eat, this spicy pork dan dan noodle ramen brings the soul of Szechuan cuisine into your kitchen. Ground pork simmers in a bold, savory broth of Szechuan paste, peanut butter, pork stock, and toasted sesame seeds. Paired with tender ramen noodles and charred cabbage, it's finished with chili flakes and scallion greens for an umami-packed, slurp-worthy meal.

Inspired by HelloFresh, this version makes it easy to bring a complex noodle dish to your table in under 30 minutes.

• Serves: 6
• Prep Time: ~5 minutes
• Cook Time: ~20 minutes

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Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Ground Pork (85% lean, cooked)	30 oz	2,295 kcal	FatSecret
Ramen Noodles (dry)	12.5 oz (354 g)	1,365 kcal	Nutritionix
Coleslaw Mix (shredded cabbage)	12 oz	100 kcal	FatSecret
Scallions	6 whole	30 kcal	FatSecret
Garlic	6 cloves (18 g)	27 kcal	FatSecret
Sesame Seeds	3 tbsp (27 g)	155 kcal	FatSecret
Szechuan Paste	6 tbsp (96 g)	300 kcal	Estimate (50 kcal/tbsp, commercial brands)
Peanut Butter	3.45 oz (98 g)	560 kcal	Nutritionix
Pork Ramen Stock Concentrates	3 packets (~90 g)	120 kcal	Estimate (40 kcal/packet)
Chicken Stock (liquid, low-sodium)	16.5 oz (490 ml)	50 kcal	FatSecret
Chili Flakes	3 tsp (7 g)	20 kcal	FatSecret
Cooking Oil (for sautéing)	2 tbsp (30 ml)	240 kcal	FatSecret

Total (approx): 5,262 kcal
Per serving (6 servings): ~877 kcal

Ingredients

Produce

• 6 Scallions (whites and greens separated)
• 6 cloves Garlic (minced or grated)
• 12 oz Coleslaw Mix (shredded cabbage & carrots)

Pantry

• 3 tbsp Sesame Seeds
• 6 tbsp Szechuan Paste
• 3.45 oz Peanut Butter
• 3 Pork Ramen Stock Concentrates
• 16.5 oz Chicken Stock (or 3 concentrates)
• 3 tsp Chili Flakes
• 12.5 oz Ramen Noodles
• Cooking Oil
• Salt & Pepper

Protein

• 30 oz Ground Pork

Instructions

Step 1: Prep Ingredients & Char Cabbage

1. Bring a large pot of salted water to a boil.
2. Wash and dry produce.
   • Trim and thinly slice scallions, separating whites from greens.
   • Peel and mince (or grate) garlic.
3. In a medium pot over high heat, heat a drizzle of oil.
   • Add coleslaw mix and cook, stirring constantly, until lightly charred (1–2 minutes).
   • Transfer to a plate.

Step 2: Cook the Pork

1. In the same pot, heat another drizzle of oil over medium-high heat.
2. Add scallion whites and garlic. Cook for 20–30 seconds until fragrant.
3. Add ground pork, half the sesame seeds, and 3/4 tsp salt.
   • Cook, breaking up meat, until browned and fully cooked (5–7 minutes).

Step 3: Build the Broth

1. Stir in Szechuan paste and peanut butter. Cook for 1–2 minutes until fragrant.
2. Add pork ramen stock, chicken stock concentrate, and 6½ cups water.
3. Bring to a boil, then reduce heat to low. Simmer for 2–4 minutes until slightly thickened.
4. Season with salt and pepper to taste.

Step 4: Cook Noodles & Assemble

1. Once water is boiling, add ramen noodles and cook for 1–2 minutes until tender.
2. Drain and rinse under cold water for 30 seconds.
3. Divide noodles between bowls.
4. Pour pork broth mixture over noodles.
5. Top with:
   • Charred cabbage
   • Scallion greens
   • Remaining sesame seeds
   • Chili flakes (to taste)

Notes

• For a milder broth, reduce Szechuan paste and chili flakes.
• Substitute tahini or almond butter for peanut butter if preferred.
• For extra greens, add bok choy, spinach, or napa cabbage.
• Pork Safety Tip: Ground pork is fully cooked when internal temperature reaches 160°F.