Dan Dan Noodles

INGREDIENTS for 2 large servings

Meat department

• Chicken drumsticks - 6-8 / 1 pack

Produce department

• Garlic - 8-10 cloves

• Ginger, thumb length chunk - 1, halved

• Green onion - 2, leave whole

• Onion - 1/2

Dairy aisle

• Unsweetened soy milk - 1/4 cup

  • Substitutes: Milk or half-and-half

International aisle & Specialty items

• Soy sauce - 2 tbsp

• Miso paste, white - 3 tbsp

• Sesame paste - 1 tbsp

  • Substitutes: Tahini or peanut butter

• AGV spicy chili sauce - 1/2 tsp

DIRECTIONS

1. Rinse the chicken drumsticks (6-8) and place them in a soup pot. Add ginger chunks, garlic (8-10 cloves), green onion (1), onion (1/2), and 6 cups of water.  

2. With the lid on, use high heat to bring the soup to a boil. Switch to low heat and keep the lid on to allow the soup to simmer for 45 minutes and chicken drumsticks fully cooked through. 

3. Remove the chicken drumsticks and set aside. The meat can be peeled off to add to the soup or use for other dishes.

4. Strain out the rest of the ingredients and discard. Add the unsweetened soymilk or milk (1/4 cup), soy sauce (2 tbsp), white miso paste (3 tbsp), sesame paste (1 tbsp), and AGV spicy chili sauce (1/2 tsp) to the broth. 

5. Bring the broth to boil. Adjust the heat to keep the broth simmering with the lid on for 15 minutes. The broth is ready for immediate use.

INGREDIENTS for 2 large servings

Meat department

• Minced pork - 8oz

Produce department

• Garlic, chopped or minced - 1 tbsp

• Ginger, minced - 1 tbsp

• Green onions - 3, chopped

Spice rack

• White pepper powder - 1/4 tsp

• Sugar - 1/2 tsp

Condiments aisle

• Olive oil - 1 tsp

International aisle & Specialty items

• Soy sauce - 1 tsp

• Chili bean paste, hot - 1 tbsp

• AGV spicy chili sauce - 1/2 tsp

DIRECTIONS

1. Marinade the pork (8oz) for 15-30 minutes.

Marinade:

1. • Mirin - 1 tbsp

   • Ginger - 1 tbsp

   • White pepper powder - 1/4 tsp

2. In a sauté or frying pan, heat a little olive oil (1 tsp) over high heat. Add minced garlic (1 tbsp), and chopped green onions (1 tbsp). Saute until fragrant.

3. Add the pork. Saute and break up the pork into small bits until almost done. Add soy sauce (1 tsp), sugar (1/2 tsp), chili bean paste (1 tbsp), and AGV spicy chili sauce (1/2 tsp). Allow the liquid to reduce. 

4. Once the meat is fully cooked, set aside for assembling the noodle bowl.

INGREDIENTS for 2 large servings

Produce department

• Veggies, blanched - anything is good: bok choy, julienned napa cabbage, broccolini, corn, bamboo slices, etc

• Green onions, chopped

Dairy aisle

• Eggs, soft boiled - 2

International aisle & Specialty items

• Noodles, Wu-Mu Box Dry yellow - 4oz per serving
  Alternative measuring method: Use the index finger and thumb to form a 1" to 1-1/2" circle. This is how much dry noodles to grab per serving.
  Substitute: Any Asian noodles at the store

DIRECTIONS

1. Cook the noodles as instructed by package. Once the noodles are done, place them into 2 soup bowls for serving. 

2. Add the blanched veggies and soft boiled eggs to the bowls.

3. Pour over 2.5-3 cups of soup for each bowl.

4. Top the bowls off with the meat sauce and chopped green onions. (We added some chicken from making the soup base too for extra proteins!). 

NOM NOM CHOMP!!!