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thin wheat noodles in a tan chili-sesame sauce with crisp ground beef crumbs, cooked baby bok choy and sliced scallions
Melissa Hart

Dan Dan Noodles With Ground Beef

Crisp beef crumbs and a chili-sesame sauce make these noodles taste much bigger than their cooking time. Stir the tahini with warm water before it reaches the skillet so it loosens into a sauce instead of clinging to one stubborn spoon, and start with the measured chili oil before adding more at the table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 10 oz dried thin wheat noodles
  • 1 tbsp neutral oil
  • 1 lb 90% lean ground beef
  • 2 garlic cloves minced
  • 1 tbsp grated fresh ginger
  • 8 oz baby bok choy quartered
  • 1/4 cup tahini
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp chili oil
  • 2 tsp brown sugar
  • 1/2 cup warm water
  • 2 scallions thinly sliced

Method
 

  1. Bring a pot of water to a boil and cook the noodles according to package directions. Add the bok choy for the final 2 minutes, then drain both.
  2. Meanwhile, heat the neutral oil in a large skillet over medium-high heat. Brown the beef for 7 to 9 minutes, breaking it into fine crumbs and cooking to 160°F; let the last minute pass without stirring so some edges crisp.
  3. Stir garlic and ginger into the beef for 30 seconds. Whisk tahini, soy sauce, vinegar, chili oil, sugar and warm water in a bowl until pourable.
  4. Reduce the skillet heat to low. Add the drained noodles, bok choy and sesame sauce and toss gently for 1 minute until evenly coated.
  5. Divide among bowls, keeping some crisp beef crumbs on top, and add the scallions.