Paleo Dan Dan Zoodles

Anyone else’s family frequent PF Changs growing up like mine? haha, we were all about that place growing up. My mom and I used to love getting the Dan Dan Noodles so, obviously, I had to recreate it in my clean-eating kitchen. Well, boy…I didn’t quite realize what I was getting into because 1. there is like 100,000 different ways to make Dan Dan Noodles and 2. If I want to make it taste like PF Changs I’d need a ton of sugar, hoisin and things that I don’t normally use in my kitchen. Therefore, to get to this Paleo Dan Dan Zoodles recipe here I had to do some MAJOR recipe investigating and it turned out fantastic!

So there is one ingredient in these Paleo Dan Dan Zoodles you probably don’t already have in your kitchen, Sichuan Peppercorns; but, let’s change that, okay? They aren’t in most grocery stores so you’ll either have to find your closest Asian market OR just order on Amazon! That’s what I did! I just think there’s something addictive about that mouth tingle to them that makes you wanna just keep having more bites.

In this recipe, I made homemade Chili Oil (recipe from thewoksoflife.com) that is infused with the Sichuan peppercorns, and I really think that this chili oil is what makes these Paleo Dan Dan Zoodles taste so dang good.  So please don’t use store-bought. Make this homemade one, it seriously is so easy and takes like 10 minutes! Plus, I love using the leftovers in quick stir fry recipes.

Dan Dan Zoodles

2017-05-15 14:50:24

Serves 4

A spicy, delicious paleo dan dan noodle recipe that will rock your world!

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Prep Time

20 min

Cook Time

25 min

Total Time

45 min

Prep Time

20 min

Cook Time

25 min

Total Time

45 min

For the Chili Oil (recipe from thewoksoflife.com)

1. 2 tablespoons Sichuan peppercorns
2. 1 inch-long piece of cinnamon
3. 2 star anise
4. 1 cup oil
5. ¼ cup crushed red pepper flakes

For the Sauce

1. 2 tbsp. almond butter
2. 1/2 tsp. toasted sesame oil
3. 2 tbsp. rice vinegar
4. 1/4 cup coconut aminos
5. 1 tbsp. avocado or olive oil
6. 4 cloves garlic, chopped finely
7. 1 tsp. freshly grate ginger
8. 2 lbs. ground pork
9. 1/2 tsp. chinese five spice powder
10. 4 tbsp. prepared homemade chili oil
11. 4 small heads of baby bok choy (or four cups baby spinach, packed)
12. 1/4 cup or less chicken or beef broth
13. 1/4 tsp. ground sichuan peppers OPTIONAL (I ground whole sichuan peppercorns with a mortar and pestle)
14. 3 zucchini's, spiralized

For Garnish

1. mung bean sprouts
2. 4 scallions, sliced
3. 1/2 medium cucumber, julienne
4. handful of salted, roasted cashews, coarsley chopped

Instructions

1. To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees (stick a thermometer in there to keep up with temp), and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. (This makes more than you need for the recipe, but store it in a jar and refrigerate and you'll be glad to have it on hand to use in other stir fry dishes.)
2. In a small bowl, whisk together the almond butter, coconut aminos, toasted sesame seed oil and rice vinegar. Set Aside.
3. Heat 1 tbsp. olive or avocado oil over medium heat. Add the ground pork and using the back of a spoon, break it up the meat. Season with the chinese 5 spice and salt and pepper, to taste. Brown, stirring often, until pork is cooked through (no longer pink). Drain off excess fat if needed.
4. Add in the garlic and the ginger, cook 1 more minute.
5. Add in the chili oil.
6. Cut off the ends of the baby bok choy and discard. Separate leaves and toss into the pork mixture. Cook, stirring, until bok choy has wilted. About 5 minutes.
7. Pour in the almond butter sauce and reduce heat to medium low, saute for about 3 more minutes until the sauce has fully coated the pork mixture. Drizzle in a little chicken broth if you would like for your sauce to be a little thinner... your call!! I added one big splash of it and it was perfect. Remove from heat and cover until ready to serve.
8. Now, here is where you can taste and decide if you want to do this, but for a real sichuan pepper experience, add some ground sichuan pepper to the pork mixture. I added about 1/4 tsp. Totally up to you though, the chili oil already adds some heat if you'd like to keep it more mild.
9. Heat 1 tbsp. oil over medium heat, add spiralized zucchini and saute until just softened, only 2-3 minutes.
10. Divide sauteed zucchini amungst 4 bowls. Top with pork mixture. Garnish with bean sprouts, scallions, cucumber, and chopped cashews.

By Alex Snodgrass

The Defined Dish https://thedefineddish.com/