Dan Dan Ramen

Ingredients

• Ground Pork½ lb
• Soy Sauce1 tbsp
• Rice Wine or Dry Sherry1 tbsp

• Ramen Cakes (seasoning discarded)4 cakes
• Olive Oil1 tbsp
• Shiitake Mushrooms, sliced1 pint
• Fresh Ginger, grated1 tbsp
• Shallots, minced2 tbsp

• Soy Sauce3 tbsp
• Sesame Paste2 tbsp
• Sesame Oil2 tsp
• Dark Soy Sauce1 tsp
• Five-Spice Powder½ tsp
• Chili Oilto taste
• Reserved Noodle Water¼ cup

Method

1. Cook the pork. In a skillet over medium-high heat, cook the ground pork with soy sauce and rice wine, breaking it up, until browned and cooked through, about 5 minutes. Set aside, leaving the fat in the pan.
2. Cook the ramen. Bring a pot of water to a boil. Cook ramen according to package instructions (without the seasoning packet). Strain, reserving ¼ cup of the cooking water. Set noodles aside.
3. Cook the mushrooms. To the skillet where the pork was cooked, add the olive oil. Cook shiitake mushrooms over medium heat for about 5 minutes until lightly browned. Add ginger and shallots and cook until fragrant, about 2 minutes.
4. Make the sauce. In a small bowl, whisk together soy sauce, sesame paste, sesame oil, dark soy sauce, five-spice powder, chili oil, and the reserved noodle water until smooth.
5. Combine. Add the sauce to the mushrooms in the skillet. Add the cooked noodles and pork. Toss everything together over low heat until well coated and warmed through.
6. Serve. Divide into bowls and garnish with extra chili oil and scallions.