Description

Konjac noodles with chili oil are salty, sweet, and savory without adding a ton of carbs. If you want to cut out even more carbs, you can leave out the honey. This dish is prepared similar to traditional Dan Dan Noodles with a Sichuan pepper sauce that is slightly creamy from the addition of Chinese sesame paste. It’s topped with ginger and scallion ground pork, then finished with crunchy peanuts and chili oil.

Directions

1. Gather the ingredients.
2. Whisk together the sesame paste, soy sauce, half of the garlic, sherry, honey, and Sichuan pepper powder in a medium bowl until it is completely incorporated; set aside.
3. Heat the grapeseed oil in a large saute pan. Add the ground pork, remaining garlic, scallion whites, and ginger to the pan. Cook, undisturbed, until the bottom of the pork is browned, then break up the pork and continue to cook, stirring until the pork is cooked through and no longer pink..
4. Transfer the pork to a plate, leaving any fat behind. Add half of the Sichuan sauce to the pan along with 1/4 cup water. Add the konjac noodles and cook, stirring frequently, for 2 to 3 minutes or until the noodles are cooked through. 
5. Transfer the noodles to the bowl with remaining sauce and stir to coat. Top with as much of the pork as desired, then garnish with the chopped peanuts, chili oil, and remaining scallions. Stir as you eat to incorporate the pork and extra sauce.