dan dan noodles
dan dan noodles dan dan mian with keto saucy dan dan noodle sauce is a flavor explosion that's beyond delicious and easy to make this recipe is courtesy of i heart umami https //iheartumami.com/ .
ground pork, coconut aminos, toasted sesame oil, garlic cloves, ginger, scallions, shirataki noodles, bok choy, avocado oil, coarse sea salt, chinese sesame paste, sichuan peppercorn powder, chicken stock, sichuan chili oil, coconut aminos, chicken stock, aged balsamic, chinese sesame paste, sichuan peppercorn powder, toasted almonds
- 0.8 pound ground pork
 - 1.0 tablespoon coconut aminos
 - 2.0 teaspoon toasted sesame oil
 - 4.0 garlic cloves
 - 0.3 ounce ginger
 - 2.0 bulb scallions
 - 14.0 ounce shirataki noodles
 - bok choy
 - 1.5 tablespoon avocado oil
 - 4.0 pinch coarse sea salt
 - 2.0 tablespoon chinese sesame paste
 - 0.5 teaspoon sichuan peppercorn powder
 - 2.0 cup chicken stock
 - 2.0 tablespoon sichuan chili oil
 - 4.0 tablespoon coconut aminos
 - 2.0 tablespoon chicken stock
 - 2.0 teaspoon aged balsamic
 - 4.0 teaspoon chinese sesame paste
 - 0.5 teaspoon sichuan peppercorn powder
 - toasted almonds

- in a medium bowl, season the pork with 1 tbsp coconut aminos and 2 tsp sesame oil.
 - mix well and set it aside.
 - prepare the 4 garlic cloves and 0.
 - 3 oz ginger in one bowl.
 - 2 scallions in another bowl and 14 oz rinsed noodles on a plate.
 - preheat a wok or large saute pan over medium low heat until it feels too hot to place your palm near the surface.
 - boil a pot of water to blanch the bok choy vegetables.
 - add the 1 1/2 tbsp avocado oil to the wok and fry the pork over medium high heat.
 - season with 2 pinches of salt.
 - break it to fine bits and cook until the pork is browned and turns into crisp crumbles, about 3 4 minutes.
 - add garlic and ginger to the pork.
 - saute for 10 15 seconds with 2 more pinches of salt, then add 2 tbsp sesame paste and 1/2 tsp peppercorn powder.
 - continue sauteing for 30 seconds.
 - add the 2 cups stock.
 - scrape the bottom of the pan to lift up the brown bits and nothing sticks to the pan.
 - cover with a lid.
 - lower the heat to medium low.
 - allow it to come to a gentle boil, about 3 minutes.
 - keep the broth hot.
 - in the meantime, assemble the dan dan noodle bowls.
 - divide the 2 tbsp sichuan chili oil, 4 tbsp coconut aminos, 2 tbsp chicken stock, 2 tsp aged balsamic, 4 tsp chinese sesame paste, and sichuan peppercorn powder equally into two serving bowls.
 - stir well.
 - divide the noodles equally into the bowls.
 - place the vegetables next to the noodles.
 - ladle the pork mince and the broth over.
 - sprinkle with scallions and nuts.
 - drizzle with more hot chili oil and peppercorn powder, if desired.
 - stir the noodle bowl well and enjoy while it's hot.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.8 pound ground pork
- 1.0 tablespoon coconut aminos
- 2.0 teaspoon toasted sesame oil
- 4.0 garlic cloves
- 0.3 ounce ginger
- 2.0 bulb scallions
- 14.0 ounce shirataki noodles
- bok choy
- 1.5 tablespoon avocado oil
- 4.0 pinch coarse sea salt
- 2.0 tablespoon chinese sesame paste
- 0.5 teaspoon sichuan peppercorn powder
- 2.0 cup chicken stock
- 2.0 tablespoon sichuan chili oil
- 4.0 tablespoon coconut aminos
- 2.0 tablespoon chicken stock
- 2.0 teaspoon aged balsamic
- 4.0 teaspoon chinese sesame paste
- 0.5 teaspoon sichuan peppercorn powder
- toasted almonds

 ### Assistant: The ingredients you'll need are:
- 0.8 pound ground pork
- 1.0 tablespoon coconut aminos
- 2.0 teaspoon toasted sesame oil
- 4.0 garlic cloves
- 0.3 ounce ginger
- 2.0 bulb scallions
- 14.0 ounce shirataki noodles
- bok choy
- 1.5 tablespoon avocado oil
- 4.0 pinch coarse sea salt
- 2.0 tablespoon chinese sesame paste
- 0.5 teaspoon sichuan peppercorn powder
- 2.0 cup chicken stock
- 2.0 tablespoon sichuan chili oil
- 4.0 tablespoon coconut aminos
- 2.0 tablespoon chicken stock
- 2.0 teaspoon aged balsamic
- 4.0 teaspoon chinese sesame paste
- 0.5 teaspoon sichuan peppercorn powder
- toasted almonds


You can follows these steps to make the recipe:
- in a medium bowl, season the pork with 1 tbsp coconut aminos and 2 tsp sesame oil.
- mix well and set it aside.
- prepare the 4 garlic cloves and 0.
- 3 oz ginger in one bowl.
- 2 scallions in another bowl and 14 oz rinsed noodles on a plate.
- preheat a wok or large saute pan over medium low heat until it feels too hot to place your palm near the surface.
- boil a pot of water to blanch the bok choy vegetables.
- add the 1 1/2 tbsp avocado oil to the wok and fry the pork over medium high heat.
- season with 2 pinches of salt.
- break it to fine bits and cook until the pork is browned and turns into crisp crumbles, about 3 4 minutes.
- add garlic and ginger to the pork.
- saute for 10 15 seconds with 2 more pinches of salt, then add 2 tbsp sesame paste and 1/2 tsp peppercorn powder.
- continue sauteing for 30 seconds.
- add the 2 cups stock.
- scrape the bottom of the pan to lift up the brown bits and nothing sticks to the pan.
- cover with a lid.
- lower the heat to medium low.
- allow it to come to a gentle boil, about 3 minutes.
- keep the broth hot.
- in the meantime, assemble the dan dan noodle bowls.
- divide the 2 tbsp sichuan chili oil, 4 tbsp coconut aminos, 2 tbsp chicken stock, 2 tsp aged balsamic, 4 tsp chinese sesame paste, and sichuan peppercorn powder equally into two serving bowls.
- stir well.
- divide the noodles equally into the bowls.
- place the vegetables next to the noodles.
- ladle the pork mince and the broth over.
- sprinkle with scallions and nuts.
- drizzle with more hot chili oil and peppercorn powder, if desired.
- stir the noodle bowl well and enjoy while it's hot.
- .

