Spicy ground pork noodles aka dan dan mian

Ingredients

• Ginger

  Spices, ground

  2 tbsp or 11g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Soy sauce

  Made from hydrolyzed vegetable protein

  ¼ cup or 58g

• Chili sauce

  Peppers, hot, immature green, canned

  2 tbsp or 30g

• Vinegar

  Distilled

  2 tsp or 10g

• Peppercorn

  Whole peppercorns, black

  ½ tsp or 1g

• Noodles

  Egg, cooked, unenriched, with added salt

  227g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Garlic

  Raw

  2 tbsp or 17g

• Vegetable Broth

  From bouillons. Low sodium

  4 tbsp or 60g

• Spinach

  Raw

  1 cup or 30g

• Ground pork

  Fresh, raw

  16 oz or 452g

• Sherry

  Fino, Dry - Waitrose

  300g

• Scallions

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

  3 medium or 45g

Directions

1. combine the ginger, soy sauces, sambal, black vinegar and peppercorn powder
2. Boil 3 qt of water and cook the noodles for 10 min or until al dente. Rinse and drain. Put noodles in a large serving bowl
3. Heat the vegetable oil in a wok over high heat. When you see whisps of white smoke, add the garlic and spinach and stir fry for 30 seconds. Add the pork and continue to stir fry for 2-3 min. Deglaze the pan with sherry and add the sauce. Continue to stir for 1 more minute.
4. pour the meat sauce over the noodles and garnish with the scallions