DAN DAN NOODLES WITH BOK CHOY, KALE & GREEN GARLIC CHILI CRUNCH

Recipe by the Leek and the Carrot

This recipe is incredibly versatile. You could substitute chard or spinach for the greens. All you really need is 6-10 cups of any cooking green. I love the green garlic chili crunch because it’s such a fun way to make an all purpose condiment out of an awesome box ingredient, but if you want to use that for something else, feel free to substitute 10 cloves garlic for the green garlic required in the chili crunch. 

Serves 4

Takes 45 minutes


Ingredients:

1/2 cup + 1 tablespoon sunflower oil (or other neutral cooking oil), divided

4-6 green garlic stalks, white and pale green parts, minced, divided

3 tablespoons red pepper flakes

1/4 teaspoon kosher salt

1 pound ground pork (ground beef, turkey or chicken would also work fine)

5 tablespoons soy sauce

1 tablespoon rice wine vinegar

1 tablespoon toasted sesame oil

1 tablespoon maple syrup

1/3 cup water

1-2 heads bok choy, sliced

1 bunch lacinato kale, stems removed and sliced

10 ounces ramen or rice noodles, we love these ones from Lotus Foods at Willy Street Co-op

1/4 cup roasted peanuts

2 tablespoons toasted sesame seeds

1 bunch scallions, thinly sliced


Directions:

  1. In a small saucepan, combine 1/2 cup sunflower oil and 4 minced green garlic stalks. Cook over medium heat until the garlic is just beginning to turn golden, being careful not to overcook. This should take about 10 minutes. Strain garlic from oil (reserving both) and stir red pepper flakes into hot oil. Allow oil to cool and add garlic back in. Set aside.

  2. In a large skillet, warm remaining tablespoon oil over medium heat. Add remaining green garlic and cook until softened, about 3 minutes. Add pork and brown well, allowing parts to get a little crispy, about 10 minutes. Once browned, reduce the heat to low, and add soy sauce, vinegar, sesame oil, maple syrup, water, bok choy, and kale. Cook until greens are wilted. 

  3. In a kettle, bring water to a boil over high heat. Cook noodles according to package directions. Drain and add to pan with the pork and greens. Toss well to coat noodles and add a couple pinches of salt. Taste and adjust seasonings as desired.

  4. Serve warm with peanuts, sesame seeds, scallions, and green garlic chili crisp to taste. We use several spoonfuls of the chili crisp, and typically end up with very little leftover. But if you do have some leftover, just keep in the fridge and use within a couple weeks.

Garlic, Bok Choy, Scallions, Kale/CollardsBethanee WrightComment