What are we cooking today? Dan dan noodles are a traditional Chinese Sichuan dish that we’ve adapted with fresh ramen, ground pork, and a super addictive tamari, mirin, and tahini sauce. typically this is a spicy meal, but we have flipped to make it a more sweet and savory dish. We use five spice powder for amazing flavor without the heat.
Sake Pairing learning some facts about drinking sake
A fantastic entry-level sake.
Pair With: Fatty meats like pork belly and fish, like salmon; or a nice rib-eye steak.
- First Pair With: Sushi, Banh Mi,
- Second Pair With: Any kind of Ramen.
- Third Pair With: Vegetable dishes and salads as a nice first course of a meal.
- Fourth Pair With: Sashimi, Tempura.
What does sake pair well with?
What are the basics pairing sake: Sake is a rice-based wine, ranging from dry and savoury, with a crisp and fruity flavor. As a lighter wine, sake goes well with seafood and vegetable based dishes. Full bodied sake can be paired with slightly spicy, deep-fried, and saltier foods
Is sake stronger than wine?
Sake is generally around 15-17% ABV. That makes it a little stronger than your average wine.
Is Sake better hot or cold?
Typically sake has traditionally been served warm, but in recent years advances in brewing technology have led to sake flavor profiles that are ruined by heat. Most premium sake tastes better when they are slightly chilled. If sake is too chilled, however, many of its flavor components are masked. Please follow me on Instagram and Pinterest.
Dan dan noodles
- large skillet
- medium pot
- Mustard greens
- Ramen noodles
- Fresh ginger
- Ground Pork
- Chinese Five Spice
- Prep ingredients: Bring a medium pot of water to a boil. Peel and finely chop ginger and 3 large cloves garlic. Wash and drain mustard greens then trim and discard ends. Cut stems and leaves into 2-inch pieces. In a medium bowl, mix pork and five spice powder. In a small bowl, combine tamari and mirin.
- Cook spinach: Heat 1 tablespoon oil in a large skillet over high. Add mustard greens, season with salt, and stir-fry until wilted, about 2 minutes. Transfer to a plate.
- Crisp pork: Add 3 tablespoons oil to the same skillet over high heat. Add seasoned pork in one layer and cook, breaking up pieces with a wooden spoon, until crispy and brown, 4–6 minutes. Drain all but 1 tablespoon fat from the pan, leaving pork in the skillet.
- Add aromatics: Add ginger and garlic and cook until fragrant, stirring, about 1 minute. Reduce heat to medium-high and stir in tamari-mirin mixture, scraping up any browned bits from bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains, about 2 minutes. Remove from heat.
- Cook ramen: Add ramen noodles to boiling water and cook until tender but still chewy, 2–3 minutes. Drain, rinse with cool water, drain well again.
- Finish and serve: Reheat pork and sauce if necessary. Serve ramen noodles in bowls topped with mustard greens and pork sauce. Mix well to combine all the flavors and coat the noodles in sauce. Enjoy!