Mushroom Dan Dan Noodles with Creamy Sesame Sauce - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

Equipment

whisk
saucepan
wok
spatula

Ingredients

1/2 cup (125 mL) milk
2 tsp (10 mL) cornstarch
3 tbsp (45 mL) tahini paste
3 tbsp (45 mL) soy sauce
1 tbsp (15 mL) rice wine vinegar
2 tbsp (30 mL) sesame oil
1 tbsp (15 mL) minced fresh ginger
1 tsp (5 mL) brown sugar
10 oz (300 g) dried egg noodles
1 bunch Chinese greens, trimmed
2 tbsp (30 mL) canola oil, divided
1 lb (500 g) ground pork
1/2 tsp (2 mL) Chinese 5-spice powder
1/2 tsp (2 mL) each salt and pepper, divided
1 red finger chili pepper, seeded and diced
3 cloves garlic, minced
4 tsp (20 mL) chili oil
1/2 lb (250 g) shiitake mushrooms, stems removed and sliced
1 cup (250 mL) canned coconut cream
4 green onions, thinly sliced
4 tsp (20 mL) toasted sesame seeds

Directions

Whisk together milk and cornstarch until smooth; set aside. Whisk together tahini paste, soy sauce, and vinegar until smooth; stir in sesame oil, ginger, and brown sugar; set aside.
Cook noodles according to package directions, adding Chinese greens in the last minute of cooking. Drain, reserving 1/4 cup (60 mL) cooking liquid.
Meanwhile, heat 1 tbsp canola oil in large wok or skillet set over high heat; cook pork, 5-spice powder, half of the salt and pepper, chili pepper and garlic, stirring, for 5 to 8 minutes or until browned and cooked through. Remove from pan and set aside.
Add remaining canola oil and chili oil to wok; cook mushrooms, stirring, for 3 to 5 minutes or until golden. Toss with noodles, greens, reserved cooking liquid, pork, and remaining salt and pepper until noodles are well coated. Divide among 4 bowls.
Add coconut cream to wok; bring to boil. Cook for 2 minutes. Stir in tahini paste mixture; return to boil. Stir in reserved milk mixture; return to boil. Cook for 1 to 2 minutes or until thickened; divide among bowls. Garnish with green onions and sesame seeds.