MOM’S DRY NOODLE DAN DAN NOODLE RECIPES

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SPICY VEGAN DAN DAN NOODLES - DELICIOUS. MAGAZINE



Spicy vegan dan dan noodles - delicious. Magazine image

These vegan dan dan noodles are from the new book Speedy BOSH! – a surprisingly easy Chinese recipe with incredible flavour. It may not be much to look at, but it wows the taste buds with its punchy flavours. And the noodles are great at absorbing flavour. This recipe is from Speedy BOSH! by Henry Firth and Ian Theasby (HQ, £22).

Provided by Henry Firth and Ian Theasby

Total Time 30 minutes

Prep Time 30 minutes

Yield Serves 2-3

Number Of Ingredients 18

1 tbsp sesame oil, plus extra if needed
125g mushrooms (we used shiitake), finely chopped
200g plant-based mince (see tip)
200g ramen noodles (or whichever noodles you prefer)
2 garlic cloves
Thumb-size piece fresh ginger
1 tsp chinese five-spice powder
3 spring onions, sliced
Chilli oil for drizzling
2 tbsp sesame seeds
For the sauce…
2 tbsp tahini
2 tbsp soy sauce
1 tbsp rice vinegar or balsamic vinegar
1 tbsp sesame oil
1 tsp sugar
1 tsp chilli flakes

Steps:

  • Heat the sesame oil in a hot frying pan, then add the mushrooms and mince with a pinch of salt. Fry for about 10 minutes, stirring regularly, until you’re left with a crispy mixture (turn down the heat if you find it sticks to the pan too much).
  • Meanwhile, cook the noodles according to the packet instructions. Drain and rinse with cold water.
  • Mix all the sauce ingredients in a bowl with 50ml cold water.
  • Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.
  • Pour in a third of the sauce and cook for 2 minutes until the mince is slightly browned. Remove half the mince mixture and set it aside. Reduce the heat to low. Transfer the cooked noodles to the pan and add most of the spring onions. Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary.
  • Divide the noodle mixture among 2-3 bowls. Top with the reserved crispy mince, then finish each portion with a drizzle of chilli oil, sesame seeds and the remaining spring onions.

Nutrition Facts : Calories 547kcals , FatContent 22.9g (3.6g saturated), ProteinContent 17.8g, CarbohydrateContent 63.2g (8g sugars), FiberContent 8.5g

CHICKEN DAN-DAN NOODLES RECIPE - FOOD.COM



Chicken Dan-Dan Noodles Recipe - Food.com image

This recipe came from Sunset Magazine, March 2016. My husband and I had a great time making this for dinner - messed up the whole kitchen, but the end result was well worth it ! With a little better planning I bet we can be a little neater next time, because we Will be making this one again.

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb chinese style noodles
1 tablespoon ginger, fresh, minced
2 teaspoons garlic, fresh, minced
2 tablespoons cornstarch
3 tablespoons soy sauce, reduced-sodium
3/4 lb ground chicken (used 1 lb chicken breasts boneless and skinless , roughly chopped)
2/3 cup low sodium chicken broth (used 2/3 cups low-sodium vegetable broth)
2 tablespoons peanut butter, creamy
1 tablespoon rice vinegar, unseasoned
2 teaspoons asian chili-garlic sauce (used Sriracha Chili Sauce)
2 teaspoons hot chili oil (left out )
2 teaspoons toasted sesame oil
2 tablespoons canola oil (or safflower oil)
1/4 cup green onion, sliced (plus extra for garnish )
1 1/2 red bell peppers, seeded and cut into slivers
1/2 lb snow peas, trimmed
1/2 cup dry roasted salted peanut, chopped

Steps:

  • Bring a large pot of water to boil and add noodles, stir to separate and cook until tender, 5 to 8 minutes or according to package instructions. Drain and rinse with cold water.
  • Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl.
  • In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce,chili oil and sesame oil.
  • Heat a large, not nonstick, frying pan over high heat and swirl in canola oil. Add green onions and chicken mixture, stirring to break up the meat, until chicken is lightly browned and no longer pink, 4 to 5 minutes. Add bell peppers and stir for 1 minute. Add the chicken broth mixture, stir until slightly thickened, 2 minutes.
  • Add snow peas and noodles to pan. With tongs, toss just until the snow peas are brighter green and noodles are well combined and heated through, 1 to 2 minutes. Add 1/4 cup peanuts and toss. Top with more green onions and remaining peanuts and serve with more green onions and remaining peanuts and serve with more chili garlic sauce and chili oil.
  • Note: we did not add the peanuts to the dish while cooking, instead added the chopped peanuts to the plated dish along with the green onions at the table as desired.

Nutrition Facts : Calories 711.3, FatContent 37.4, SaturatedFatContent 6.4, CholesterolContent 121, SodiumContent 1102.7, CarbohydrateContent 62, FiberContent 7.6, SugarContent 7.6, ProteinContent 36.2

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