DANDAN RECIPES

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DAN DAN NOODLES RECIPE | ALTON BROWN | FOOD NETWORK



Dan Dan Noodles Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 31 minutes

Prep Time 30 minutes

Cook Time 1 minutes

Yield 4 servings

Number Of Ingredients 12

1/3 cup creamy peanut butter
4 cloves garlic, minced
2 tablespoons grated fresh ginger
2 tablespoons low-sodium soy sauce
1 tablespoon dark brown sugar
1 tablespoon toasted sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon chili oil
1/4 cup low-sodium chicken broth
8 ounces ramen noodles
1/2 cup roasted peanuts, chopped
3 scallions, finely chopped

Steps:

  • Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
  • Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.

DANDAN NOODLES RECIPE | BBC GOOD FOOD



Dandan noodles recipe | BBC Good Food image

This low-calorie Chinese dish uses turkey thigh mince, garlic and ginger - scatter over crushed peanuts before serving for added crunch

Provided by Good Food team

Categories     Dinner, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 14

1 tbsp sesame oil
1 garlic clove , finely chopped
2.5cm/1in piece ginger , peeled and finely chopped
1 tsp Sichuan peppercorns , lightly crushed, plus extra to serve
500g 3% fat turkey thigh mince
250g pack dried udon or other wheat noodles
2 x 90g packs baby pak choi or other Asian greens, trimmed and separated
2 tbsp unsweetened crunchy peanut butter (we used Whole Earth)
2 tbsp chilli bean sauce (we used Lee Kum Kee)
3 tbsp low-salt soy sauce
3 tbsp Shaohsing wine (Chinese rice wine )
50g unsalted peanuts , roasted
4-5 thinly sliced spring onions , to serve
handful roughly chopped coriander , to serve

Steps:

  • Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Cook, stirring, for 30 secs. Add the mince and stir, breaking it up as you do. Cook the mince over a high heat for 10-12 mins until all the liquid has evaporated and it’s becoming crisp here and there – don’t worry if it sticks to the wok a little, just keep stirring.
  • Meanwhile, cook the noodles in the boiling water following pack instructions, adding the pak choi for the final 2 mins. Drain, reserving the cooking water, then run under cold water to stop the noodles sticking.
  • To make a sauce, combine the peanut butter, chilli bean sauce, 3 tbsp of the soy sauce and 2 tbsp of the Shaohsing in a small pan. Add 300ml of the reserved cooking water, bring to a simmer and reduce for 5 mins. Once the mince is cooked, stir through the remaining soy sauce and Shaohsing. Pour the sauce into 4 shallow bowls, top with the noodles and pak choi, then spoon over the mince. Scatter over the peanuts, spring onions, coriander, and more crushed Sichuan peppercorns for an extra kick.

Nutrition Facts : Calories 385 calories, FatContent 17 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 36 grams protein, SodiumContent 2.9 milligram of sodium

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