Low Carb Dan Dan Noodles

Are you looking for an authentic shirataki noodle Keto recipe? Look no further than Low Carb Dan Dan Noodles, which have an incredibly authentic Chinese flavor. Hot shirataki noodles are coated in a homemade Sichuan peppercorn oil sauce made from steeping Sichuan peppercorns, a cinnamon stick, and crushed red pepper flakes. Almond butter is added to the sauce for viscosity and richness as well as soy sauce, garlic, and more ground Sichuan peppercorns. This spicy, tongue-numbing sauce is layered into the bottom of a bowl then topped with hot noodles, five-spice scented ground pork, crushed peanuts, and sliced scallions. The dish can be topped with any blanched green vegetables, but bok choy or baby bok choy is an excellent choice. Feel free to use different kinds of ground meat. Ground pork is the most common, but ground beef would work well too.

What are Sichuan peppercorns?

Also known as Szechuan peppercorns, this variety of peppercorn has a spiciness that makes your tongue tingle, but is not very spicy. The flavor is irreplaceable! These can be found at your local Asian market or online. Typically they are sold whole and must be ground to a fine powder using a mortar and pestle or in a coffee grinder (that is used for spices only). This recipe was created for the perfect amount of spice. If you do not like food that is too spicy, reduce the amount of red chili flakes and Sichuan peppercorns at first. You can always add more to your sauce if necessary. Some brands of crushed red pepper flakes are spicier than others.

What kind of shirataki noodles should I use?

Dan Dan noodles are typically made with spaghetti shaped noodles, so it is best to stick with thinner shirataki noodles. Thinner noodles coat themselves with sauce much easier.

What is sui mi ya cai?

Sui mi ya cai is made from preserved mustard stems and is very typical of Sichuan Chinese cooking. You can omit this ingredient, but it adds a wonderful umami vegetable flavor to the entire dish. This ingredient is easily found in Asian markets or even online. One bag will last a long time as you do not need much, and since it is preserved, it lasts a long time in storage. Adding this ingredient will make them the best Dan Dan noodles ever.

Serving suggestions

Serve spicy Dan Dan noodles with Keto Vegan Brown Sugar Ginger Silken Tofu https://www.carbmanager.com/recipe/-Keto-vegan-brown-sugar-ginger-silken-tofu.

Gram Amounts:

14 g of Szechuan Peppercorns = 2 tbsp

7 g of Szechuan Peppercorns = 1 tbsp

45 g Sui Mi Ya Cai = 1/3 cup

Net Carbs

8.7 g
Fiber

8.6 g
Total Carbs

19.6 g
Protein

51.3 g
Fats

79.6 g

985 cals

Quantity

Serving Size

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Avocado Oil

⅓ cup
Cinnamon Stick Whole

1 x 1 stick
Szechuan Peppercorns

14 gram
Crushed Red Pepper by Simply Organic

2 tablespoon
Avocado Oil

⅓ cup
Ground Pork

1-½ pound
Sherry Cooking Wine by Holland House

1 tablespoon
Dark Soy Sauce by Amoy

½ tablespoon
Suimiyacai

45 gram
Chinese Five Spice Powder

1 teaspoon
Coarse Kosher Salt by Morton

½ tsp
Soy Sauce

3 tablespoon
Almond Butter

1 tablespoon
The Ultimate Icing Sugar Replacement by Swerve

1 tablespoon
Szechuan Peppercorns

14 gram
Garlic

1 clove
Chinese Five Spice Powder

1 teaspoon
Bok Choy

1-½ cup
Peanuts

¼ cup
Scallions

1 medium - 4 1/8" long
Noodle Shirataki Rice by Miracle

24 ounce

Step 1

In a small saucepan, combine ⅓ cup avocado oil, the cinnamon stick and 2 tbsp whole Sichuan peppercorns. Bring the mixture to a simmer and allow to simmer for one minute. Then turn the heat off and allow the mixture to sit for 8 minutes.
Step 2

Strain the mixture and add the crushed red pepper flakes. You can start with ½ the amount of red pepper flakes if you are unsure how spicy your flakes are. You can always add the other half in the sauce making step. Set the oil aside for now.
Step 3

Heat a large wok over high heat until it is starting to smoke. Add 1 tbsp of avocado oil and swirl the wok to coat it well with oil. Add the ground pork and use a spatula to start breaking up the meat. Then add the sherry wine, dark soy sauce, five spice powder, and ½ tsp kosher salt. Cook the pork until it is fully cooked and the liquid has completely evaporated. All that should be left is some oil at the bottom of the wok.
Step 4

If using the sui mi ya cai, push the cooked ground pork up the sides of the wok to make a small space in the center. Add the preserved vegetable to the center (there should be some residual oil at the bottom of the wok and this is perfect). Stir fry the vegetable for 30 seconds or so stirring it well. Then stir the vegetable into the ground pork. Turn off the heat and prepare the noodles.
Step 5

Drain the shirataki noodles and place them in a microwave safe bowl. Microwave on high for 3 minutes as this will help the noodles release as much water as possible. Drain them a second time. Set aside hot noodles.
Step 6

Bring a medium sized pot of water to a boil and blanch the bok choy for about 30 seconds, so it is bright green, but still retains some crisp. Remove it and set it aside while you prepare the bowls.
Step 7

In the chili oil that you made in the first step, add the soy sauce, almond butter, Swerve, ground Sichuan peppercorns, ½ tsp five spice powder, and garlic clove (grated). Mix well. Taste the sauce adding more crushed red pepper flakes if you would like to. Divide the sauce into four bowls evenly.
Step 8

Top with hot noodles and the ground meat, dividing evenly between the four bowls.
Step 9

Top each bowl with crushed peanuts and sliced scallions. Serve immediately!