Dan Dan Noodles
By japaulson
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
Details
Servings 4
Preparation
Step 1
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.
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