Spicy Pork Dan Dan Noodle Ramen

Spicy Szechuan pork and peanut broth over ramen noodles with charred cabbage, sesame, and scallions.

Ingredients

• 4.5 oz ramen noodles
• 10 oz ground pork
• 2 scallions, whites and greens separated
• 2 garlic cloves, minced
• 4 oz coleslaw mix
• 1 tablespoon sesame seeds, divided
• 2 tablespoons Szechuan paste
• 1.15 oz peanut butter
• 1 pork ramen stock concentrate
• 1 chicken stock concentrate
• 1 teaspoon chili flakes
• Cooking oil
• ¼ teaspoon salt, plus more as needed
• Black pepper

Instructions

1. Bring a large pot of salted water to a boil. Thinly slice the scallions, separating the whites from the greens, and mince the garlic. Heat a drizzle of oil in a medium pot over high heat. Add the coleslaw mix and cook, stirring constantly, until lightly charred, 1–2 minutes. Transfer to a plate.
2. Heat another drizzle of oil in the pot over medium-high heat. Add the scallion whites and garlic and cook until fragrant, 20–30 seconds. Add the pork, half the sesame seeds, and ¼ teaspoon salt (½ teaspoon for 4 servings). Cook, breaking up the meat, until browned and cooked through, 5–7 minutes.
3. Add the Szechuan paste and peanut butter. Cook, stirring, until lightly browned and combined, 1–2 minutes. Stir in both stock concentrates and 2½ cups water (4½ cups for 4 servings). Bring to a boil, reduce to low, and simmer until slightly thickened, 2–4 minutes. Taste and season with salt and pepper.
4. Cook half the ramen noodles (all for 4 servings) in the boiling water until tender, 1–2 minutes. Drain and rinse under cold water for 30 seconds. Divide the noodles between soup bowls, pour the broth over them, and top with the charred cabbage. Garnish with scallion greens, remaining sesame seeds, and chili flakes.