Dan Dan Udon

Ingredients

• ¼ cup creamy peanut butter
• 2 tbsp thinly sliced ginger
• 3 cloves garlic, thinly sliced
• 2 tbsp black vinegar
• 1 tbsp rice wine vinegar
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp avocado oil
• 1 lb ground pork
• 1 tbsp chinese cooking wine
• Kosher salt to taste
• 1 lb shanghai bok choy, bottoms sliced off to separate the leaves
• 750 g frozen udon
• 2 cups hot chicken broth
• Chili oil
• Pickled mustard greens
• Chopped roasted peanuts
• Thinly sliced green onions

Directions

1. To a small blender add the peanut butter, ginger, garlic, black vinegar, rice wine vinegar, soy sauce, and sesame oil. Blend until smooth.
2. To a large wok on high heat, add the avocado oil. Once hot, add the ground pork and stir-fry until browned. Then add the chinese cooking wine and salt to taste. Continue cooking until all the wine has evaporated. Remove from the heat.
3. Bring a large pot of water to a rolling boil. Add the frozen udon and turn off the heat. Swirl the udon to gently separate the noodles. Then add the bok choy, and stir. Drain into a colander.
4. To serve, add 2 tbsp of the Dan Dan sauce to the bottom of a large soup bowl. Top with ½ cup of the chicken broth. Whisk until smooth. Then add a handful of the udon noodles, and mix until well coated.
5. Garnish with the bok choy, fried pork, chili oil, pickled mustard greens, peanuts, and green onions.