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  • PREP TIME: 5 minutes
  • ACTIVE TIME: 20 minutes
  • TOTAL TIME: 25 minutes
  • SERVINGS: 4 people
PHOTOGRAPHY: JOHNNY FOGG / PROP STYLIST: SOPHIE STRANGIO / FOOD STYLIST: DUNCAN FITZPATRICK

Spicy Sesame-Pork Noodles
with Chili Crisp

Inspired by the Sichuan recipe for Dan Dan noodles, these sesame-pork noodles are rich and spicy. The combination of chili crisp—a punchy, garlicky condiment available in most large grocery stores—and Campbell’s® Condensed Cream of Chicken Soup makes for a creamy and flavor-packed sauce.

Ingredients

  • 8 ounces lo mein, ramen, or egg noodles
  • 2 tablespoons toasted sesame oil
  • 1 heaping tablespoon minced ginger
  • 6 large garlic cloves, smashed and chopped
  • 5 dried red chiles
  • 1 pound ground pork
  • 3 tablespoons tahini
  • 2 tablespoons jarred chili crisp, plus more for topping
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons white vinegar
  • 1 (10.5-ounce) can Campbell’s® Condensed Cream of Chicken Soup
  • 1/2 cup warm water, plus more as needed
  • 1 (5-ounce) package baby spinach
  • Sesame seeds and fresh cilantro, for topping
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Directions

  1. Cook the noodles according to the package directions; drain and rinse with cool water.
  2. While the noodles are cooking, warm the oil over medium-high heat in a large skillet, Dutch oven, or wok. Add the ginger and garlic and cook for 5 minutes, stirring often, until golden-brown and sizzling.
  3. Stir in the dried chiles and then the ground pork. Increase the heat to high and cook, stirring to break up the pork into crumbles, until the pork has lost all its pinkness and is starting to brown, about 5 minutes.
  4. Reduce the heat to medium-high and stir in the tahini, chili crisp, soy sauce, sugar and vinegar.
  5. Stir in the Campbell’s® Condensed Cream of Chicken Soup, then the water. Bring to a boil and add the spinach in handfuls, letting one batch wilt before adding the next. Let the mixture cook for about 3 minutes, stirring until the sauce is creamy and combined.
  6. Stir in the noodles and toss together with tongs. Add 1/2 cup additional warm water in a slow drizzle to create a sauce that’s creamy but not overly thick.
  7. Serve topped with more chili crisp, sesame seeds, and cilantro.
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Chinese-style noodles of any kind are great in this recipe, but you can also use ramen or even standard dried egg noodles.

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