Dan Dan Noodles

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  1 tbsp Vegetable oil
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  1 lbs Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

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  4 Garlic(12g)
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  2 tsp Ginger, Fresh Root
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  1 cup Spinach, Frozen, Chopped
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  1 tbsp Soy Sauce, Low Sodium
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  0.3 cup Vinegar, Rice
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  3 tbsp Peanut Butter, Smooth
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  2 oz Chili Crisp, Prepared
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  2 tbsp Brown sugar
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  1 lbs Pasta, Spaghetti, White, Dry
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  6 Green Onion (Scallion)(90g)
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  16 g Peanuts, Dry Roasted

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente, about 2 minutes less than package directions (approximately 8–10 minutes). Reserve 1 cup of pasta water, then drain noodles and set aside.
2. 2While water heats, mince the garlic and ginger, roughly chop the spinach, slice the green onions, and crush the peanuts in a sealed ziplock bag with a rolling pin until coarse.
3. 3Heat vegetable oil in a large skillet over medium-high heat. Add the ground pork, press down without stirring for 2–3 minutes until the bottom develops a golden-brown, slightly crispy base.
4. 4Stir the pork to break it into smaller pieces, then cook 2–3 minutes more until no longer pink throughout. Add the garlic, ginger, soy sauce, and brown sugar; stir-fry for 1–2 minutes until fragrant and fully combined.
5. 5Add the spinach to the skillet and stir-fry over medium-high heat for 1–2 minutes until wilted and heated through. Remove from heat and set aside.
6. 6In a large mixing bowl, whisk together soy sauce, rice vinegar, peanut butter, chili crisp, brown sugar, and about half the reserved pasta water until smooth and no lumps remain.
7. 7Add the cooked noodles to the sauce bowl and toss to coat evenly, adding more pasta water 2–3 tablespoons at a time until the sauce coats the noodles without being thick or gloopy.
8. 8Divide the dressed noodles evenly into 4 serving bowls while hot, top each with an equal portion of the pork mixture, green onions, and crushed peanuts. Serve immediately.