Dan Dan Noodles

Dan Dan Noodles Recipe
Photo: Becky Luigart-Stayner; Styling: Tiffany Vickers
Dan dan noodles is a classic Chinese Sichuan dish featuring a spicy sauce served over noodles. 

Yield:

4 servings

Recipe from

Nutritional Information

Calories 541
Fat 17.2 g
Satfat 3.5 g
Monofat 8.2 g
Polyfat 4.2 g
Protein 31 g
Carbohydrate 66.1 g
Fiber 3.9 g
Cholesterol 43 mg
Iron 1.6 mg
Sodium 914 mg
Calcium 54 mg

Ingredients

1 pound frozen fresh wide Chinese egg noodles, thawed
2 tablespoons canola oil
1/3 cup dry-roasted peanuts
3 tablespoons low-sodium soy sauce
1 tablespoon sambal oelek (ground fresh chile paste)
1 teaspoon sugar
2 garlic cloves
1 (1/2-inch) piece fresh ginger, peeled
8 ounces lean ground pork
1/8 teaspoon salt
3 tablespoons fresh lime juice
3/4 cup thinly diagonally sliced green onions
1 1/4 cups chopped seeded peeled cucumber
1/4 cup chopped fresh cilantro

Preparation

1. Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.

2. Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground.

3. Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber and 1 tablespoon cilantro.

Note:

November 2009
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