Chili Peanut Pork Dan Dan Ramen

What You’ll Need

For the Noodles

• 8–10 oz ramen noodles

For the Pork & Broth

• 1 lb pasture raised ground pork
• 2 cloves garlic, minced
• 2 green onions, sliced (whites & greens separated)
• 1 tbsp sesame seeds
• 2 tbsp chili paste (Szechuan-style or chili garlic sauce)
• 2 tbsp peanut butter
• 4 cups broth (mix of chicken + pork broth if possible)
• 1 tbsp soy sauce
• 1 tsp chili flakes (adjust to heat preference)
• 1–2 tsp oil

For the Veggies

• 2 cups shredded cabbage (or coleslaw mix)

For Garnish

• Remaining green onion tops
• Extra sesame seeds
• Chili flakes (optional)

Let’s Cook

1. Cook the Noodles

Bring a pot of salted water to a boil. Cook ramen noodles 2–3 minutes until tender.
Drain and set aside.

2. Char the Cabbage

Heat a drizzle of oil in a pot or large skillet over high heat. Add cabbage and cook 2–3 minutes, stirring occasionally, until lightly charred. Remove and set aside.

3. Cook the Pork

In the same pot, heat oil over medium-high heat. Add: green onion whites, & garlic. Cook 30 seconds until fragrant. Add ground pork, breaking it apart, and cook 5–7 minutes until browned. Stir in sesame seeds.

4. Build the Broth

Add: chili paste, and peanut butter. Cook 1–2 minutes until combined and slightly caramelized. Pour in broth, soy sauce, and chili flakes. Bring to a boil, then reduce heat and simmer 5 minutes until slightly thickened. Taste and adjust seasoning.

5. Assemble the Bowls

Divide noodles between bowls. Pour the hot pork broth over the noodles. Top with charred cabbage.

6. Finish & Serve

Garnish with: green onion tops, sesame seeds, & extra chili flakes. Serve immediately.