Dan Dan Noodles.

Ingredients

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Hoisin sauce

  Ready-to-serve

  ¼ cup or 64g

• Honey

  1 tbsp or 21g

• Rice wine vinegar

  2 tbsp or 30g

• Peanut butter

  Chunk style, with salt

  3 tbsp or 48g

• Egg noodles

  Spinach, dry, enriched

  8 oz or 228g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 ½ cup or 600g

• Bok Choy

  Asian Items - Melissa's

  2 cups raw or 75g

• Ground pork

  Fresh, raw

  8 oz or 226g

• Mushrooms

  White, raw

  2 cup, whole or 192g

• Pepper

  Spices, black

  1 dash or 0.1g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.
2. Cook the egg/rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.
3. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.
4. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy!
5. (source: https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/)