Main courses
Dan dan noodles with pork sauce
Sichuan-style noodles are served with pork sauce seasoned with sesame, chili and soy.
Servings in this printout: 4
Ingredients
- 300 g wheat noodles
- 300 g ground pork
- 1 tbsp neutral oil
- 2 piece a clove of garlicshredded
- 1 tbsp soy sauce
- 2 tbsp sesame paste
- 2 tbsp chili oil
- 1 tbsp black rice vinegar
- 1 dl reserved noodle cooking water
- 2 tbsp roasted peanutscrushed
- 2 piece spring onionsin slices
- 100 g pak choioptional
Method
- Cook the noodles according to the packet instructions. If using pak choi, add it to the cooking water for the final minute. Reserve a decilitre of cooking water.
- Brown the minced meat in oil. Add garlic and soy sauce and fry until cooked.
- Mix sesame paste, chili oil, vinegar and boiling water in a bowl to make a smooth sauce.
- Divide the sauce into bowls. Add the noodles and ground pork.
- Finish with crushed peanuts and spring onions. Stir before eating.
Original recipe nutrition per serving
The nutrition values below belong to the original recipe. They are not nutrition values for the separate GL-only version. No macro package has been verified for the GL-only version.
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 53.48 g
- Total carbohydrates (incl. fibre and polyols)
- 58.29 g
- Protein
- 26.92 g
- Fat
- 31.03 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- sesame paste · Suitable nutrition data was unavailable for this ingredient or product.
- black rice vinegar · Suitable nutrition data was unavailable for this ingredient or product.
- reserved noodle cooking water · Suitable nutrition data was unavailable for this ingredient or product.
Estimate for the modified recipe
Original recipe GL unavailable
The estimate applies to the ingredients, amounts and preparation described below.
Calculated GL · 18.5–25 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate uses the ingredients and amounts in this version and the available source data. Small amounts of carbohydrate were left out of the calculation.
The range describes only named comparator scenarios. It is not a biological range or confidence interval for the whole meal.
How was the estimate calculated?
This estimate applies only to the amounts and preparation details below. The original recipe nutrition is not a macro package for this version.
The lower estimate uses 300 g fresh udon (comparator GI 48.2), and the upper uses 300 g dry Hakubaku Somen (comparator GI 46). Both amounts are weighed before cooking and the comparators were measured cooked. Vinegar contributes 0.195 g carbohydrate per serving outside the calculation. The optional pak choi side is excluded. Garlic, spring onion, soy sauce and sesame paste use assigned GI codes.
GI-unmatched available carbohydrate omitted, up to 0.2 g/serving. Its effect is not assumed to be zero.
Confidence: low. An ingredient-based estimate, not a measurement of the prepared meal.
GI value reported in a source
Value used in the model
Original recipe amounts and preparation
- 300 g · wheat noodles
- 300 g · ground pork
- 1 tbsp · neutral oil
- 2 piece · a clove of garlic
- 1 tbsp · soy sauce
- 2 tbsp · sesame paste
- 2 tbsp · chili oil
- 1 tbsp · black rice vinegar
- 1 dl · reserved noodle cooking water
- 2 tbsp · roasted peanuts
- 2 piece · spring onions
- 100 g · pak choi
Cook the noodles according to the packet instructions. If using pak choi, add it to the cooking water for the final minute. Reserve a decilitre of cooking water. Brown the minced meat in oil. Add garlic and soy sauce and fry until cooked. Mix sesame paste, chili oil, vinegar and boiling water in a bowl to make a smooth sauce. Divide the sauce into bowls. Add the noodles and ground pork. Finish with crushed peanuts and spring onions. Stir before eating.
Separate version amounts and preparation
Servings for these amounts · 4
- 300 g · Fresh udon or dry Hakubaku Somen
- 300 g · Ground pork
- 7 g · Garlic
- 18 g · Soy sauce
- 30 g · Lee Kum Kee sesame paste
- 20 g · Roasted peanuts
- 24 g · Spring onion
- 15 ml · Heng Shun Chinkiang vinegar
- 100 ml · Noodle cooking water
- 1 tbsp · Cooking oil
- 2 tbsp · Filtered chilli oil
Cook 300 g fresh udon or dry Hakubaku Somen as directed. Reserve 100 ml cooking water. Fry 300 g ground pork, 7 g garlic and 18 g soy sauce in 1 tbsp oil until the pork is cooked through. Mix 30 g sesame paste, 2 tbsp filtered chilli oil, 15 ml vinegar and the reserved water. Combine the noodles, pork and sauce. Add 20 g peanuts and 24 g spring onion and divide into 4 servings.
Research sources and technical details
Source names and technical notes appear in their original form.
Sources and limitations · A
- Kim et al. · Kim et al. 2019, Table 3, fresh wheat noodles, glucose reference, GI 48.2.HUMAN_GI
- Yang et al. · Yang et al. 2006, Table 2, dried wheat noodles, glucose reference, GI 46 (n=10). Article CC BY-NC 4.0. One reported GI value is cited as a factual input to an independent calculation.HUMAN_GI
- MEXT, 日本食品標準成分表（八訂）増補2023年, 01038 · Fresh udon, 50.1 g per 100 g.CARBOHYDRATE
- Hakubaku · Dry somen, 71.2 g per 100 g.CARBOHYDRATE
- Lee Kum Kee · Available carbohydrate by difference.CARBOHYDRATE
- Heng Shun · Vinegar 5.2 g per 100 ml.CARBOHYDRATE
- Jenkins et al. · Jenkins et al. 1981, Table 1, peanuts, glucose reference, GI 13 (n=5).HUMAN_GI
- Fineli · CC BY 4.0.CARBOHYDRATE
- AFCD · CC BY-SA 3.0 Australia.CARBOHYDRATE
- GI coding method · Vegetable code.PUBLISHED_CODING
- Low carbohydrate food coding · Soy sauce and sesame paste.PUBLISHED_CODING
Notes
- The hotness of chili oil varies. Add a little of it first and adjust the dose by tasting.