Description
This Slow Cooker Dan Dan Noodles recipe transforms the bold, spicy flavors of traditional Chinese street food into an easy, hands-off meal. Perfectly seasoned ground pork, a rich, nutty sauce, and tender noodles come together effortlessly in the slow cooker, making this dish ideal for busy weeknights or meal prep.
Ingredients
Scale
- 1 pound ground pork
- 1 cup chicken broth
- ½ cup soy sauce
- ¼ cup hoisin sauce
- 3 tablespoons peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 teaspoon chili oil (or to taste)
- ¼ teaspoon white pepper
- 8 ounces dried Chinese noodles (or spaghetti)
- ¼ cup chopped peanuts
- 3 green onions, sliced
- Fresh cilantro for garnish
Instructions
- Brown the Pork: Heat a large skillet over medium heat and cook the ground pork until fully browned, breaking it into small crumbles. Drain any excess fat to prevent the sauce from becoming greasy.
- Combine the Ingredients: Transfer the cooked pork to the slow cooker and add the chicken broth, soy sauce, hoisin sauce, peanut butter, rice vinegar, sesame oil, grated ginger, minced garlic, chili oil, and white pepper. Stir everything well to combine the flavors.
- Slow Cook for Flavor: Cover and cook on low for 4 to 6 hours. This slow cooking process allows the ingredients to meld together, creating a rich and deeply flavored sauce.
- Prepare the Noodles: About 15 minutes before serving, cook the noodles according to package instructions in a separate pot. Drain well and set aside.
- Mix Everything Together: Stir the cooked noodles into the slow cooker, ensuring they are evenly coated in the flavorful sauce. Let them sit for a couple of minutes to absorb all the deliciousness.
- Serve and Garnish: Dish out the noodles into bowls and garnish with chopped peanuts, sliced green onions, and fresh cilantro. Serve immediately and enjoy!
Notes
- For a vegetarian version, swap ground pork with crumbled extra-firm tofu or mushrooms and use vegetable broth. Adjust the spice level by adding more or less chili oil. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of broth to revive the sauce.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 55mg