Dan Dan Noodles Recipe (Low Carb) + VIDEO
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 - 6 servings
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Calories
588 kcal
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Course
Main Course
Dan Dan Noodles Recipe (Low Carb) + VIDEO
Description
This Dan Dan Noodles recipe substitutes traditional wheat noodles with konjac shirataki noodles to keep carbohydrates low. The sauce features ground pork browned with aromatics including ginger, garlic, and crushed Szechuan peppercorns, which impart a distinctive numbing spice characteristic of Szechuan cuisine. The savory base is deepened with soy sauce, cooking sherry, peanut butter, and a hint of brown sugar and Chinese five-spice powder to balance heat and richness.
After simmering the sauce, baby spinach is stirred in for a tender vegetable element, and the dish is finished with scallions and roasted peanuts for fresh and crunchy contrast. The noodles absorb the sauce flavor while maintaining a light texture from the konjac noodles.
This meal can be served hot as a main course, especially suitable for those looking to reduce carbs. Leftovers should be fully cooled before refrigeration, although the noodle texture may soften with time.
Ingredients
- 14-16 ounce konjac noodles shirataki noodles, miracle noodles
- 16 ounces ground pork or ground turkey
- 2 tablespoons sesame oil
- 2 tablespoons ginger fresh grated
- 4 cloves garlic minced
- 1 tablespoon Szechuan peppercorns
- 5 tablespoons cooking sherry
- 3 tablespoons soy sauce GF
- 2 tablespoons peanut butter
- 1 tablespoon light brown sugar
- 1 teaspoons Chinese five-spice powder ground
- 1 2/3 cup chicken broth
- 1 cup baby spinach leaves packed
- 1 bunch scallions whites and greens divided
- ½ cup peanuts roasted
Instructions
- Set out a wok or a large cast-iron sauté pan.
- Prepare the ingredients: Drain the konjac noodles in a colander and set aside. Chop the green onions and then divide them into two piles, whites and greens. Grate the fresh ginger and mince the garlic. Use a mortar and pestle to crush the Szechuan peppercorns. Or alternatively, place them in a freezer bag and pound them with a rolling pin. Roughly chopped the peanuts.
- Preheat the pan to medium-high heat. Add the sesame oil. Once hot, add in the onion whites, ginger, garlic, and Szechuan peppercorns. Sauté for 2 to 3 minutes to soften the onions. Then add the ground pork. Break it apart with a wooden spoon as you cook and brown the meat for 5-8 minutes.
- Once the meat is finely minced into small pieces and well cooked, add in the cooking sherry, soy sauce, peanut butter, brown sugar, and Chinese five spice. Mix well into the pork. Then add the chicken broth.
- Stir and simmer the sauce for 2 to 3 minutes. Then stir in the drained konjack noodles and spinach. Turn off the heat. Then stir again to warm the noodles.
- Scoop the noodles and sauce into bowls and garnish with the scallion greens and roasted peanuts.
Notes
- Rice noodles can be used instead of konjac noodles if low-carb is not a concern; either precook them separately or simmer them in the sauce with extra broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; allow noodles to cool completely before storing.
- Note that konjac noodles tend to soften and become mushy after a day refrigerated, so for best texture consume within one day.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 588kcal | 29% |
| Carbohydrates | 15g | 5% |
| Protein | 30g | 60% |
| Fat | 44g | 68% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 84mg | 28% |
| Sodium | 1304mg | 54% |
| Potassium | 686mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 75mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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