Boil water and add the udon noodles, mung bean sprouts, and bok choy. Blanch for 2 minutes, then drain. Set aside the bok choy for garnish.
Heat oil in a pan. Add the ground pork and 1 tablespoon minced garlic. Stir-fry until the meat is cooked.
When the meat starts to brown, reduce heat to low. Add 1 tablespoon gochugaru and stir-fry quickly for 10 seconds to infuse the oil.
Add the blanched udon noodles and mung bean sprouts, then pour in 1/2 cup water.
Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon peanut butter. Stir-fry over medium heat, mixing well until the sauce is evenly incorporated.
Once the seasoning is well combined, drizzle in 1 tablespoon vinegar and stir-fry to enhance the flavor.
Transfer to a plate. Garnish with the reserved bok choy, chopped green onion, and crushed sesame seeds.
Briefly blanch the udon noodles, mung bean sprouts, and bok choy, then drain and set aside.
Stir-fry the pork and garlic in a pan, then add gochugaru to make chili oil.
Add the udon noodles, mung bean sprouts, water, soy sauce, oyster sauce, peanut butter, and vinegar. Stir-fry until slightly reduced and finish.
Cooking tips 💡
The peanut butter adds a nutty, savory depth, and the final tablespoon of vinegar is a masterstroke that brings out the exotic flavor of Dan Dan Noodles.
If the sauce becomes too thick while cooking, add a little water at a time to adjust the consistency.
Recommended for 🙋
⭐For those who want to try a savory and spicy fusion noodle dish.
⭐For those who want to enjoy the flavor of Dan Dan Noodles at home with simple ingredients.
Yeo Kyung-rae's Tan Tan Noodles
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