The Chinese Takeout Cookbook’s Dan Dan Mien
The Chinese Takeout Cookbook’s Dan Dan Mien is a dairy free beverage. This recipe serves 2 and costs $3.52 per serving. One portion of this dish contains around 28g of protein, 23g of fat, and a total of 759 calories. 761 person have tried and liked this recipe. It is brought to you by Jeanettes Healthy Living. If you have sugar, chicken stock, salt, and a few other ingredients on hand, you can make it. Several people really liked this Chinese dish. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 76%, this dish is pretty good. Similar recipes include Dan Dan Mien and Book Launch Party for Steamy Kitchen’s Healthy Asian Favorites (Giveaway), Dan Dan Mian (Noodles in Spicy Chinese Peanut Pork Sauce), and Dan Dan Noodles with Pickled Mustard Greens.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
1/4 cup chicken stock or water
1 tablespoon chili oil (add more if you like it spicier)
1 handful dry-roasted peanuts, finely chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1/2 teaspoon ground Sichuan pepper
6 ounces ground turkey or chicken
1 tablespoon olive oil
8 ounces dried rice noodles or other gluten-free noodles
1 tablespoon Chinese rice wine or dry sherry
1/8 teaspoon salt
2 scallions, white and green parts chopped
2 teaspoons sesame oil
1/2 tablespoon Chinese sesame paste or tahini
2 tablespoons gluten-free low-sodium soy sauce
1 teaspoon sugar
2 tablespoons chopped Sichuan preserved vegetable (optional)
Equipment:
pot
frying pan
wok
bowl
whisk
Cooking instruction summary:
Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, white parts of the scallions, and optional Sichuan preserved vegetable and cook until fragrant, about 30 seconds. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink. Add rice wine to deglaze the pan. Season with salt to taste.In a medium bowl, whisk together the chicken stock, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Toss noodles with sauce. Portion noodles into bowls. Spoon the cooked meat mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.
Step by step:
1. Bring a large pot of water to boil and cook the noodles according to package instructions.
2. Drain the noodles, rinse under cold water, and drain again.
3. Transfer the noodles to a serving dish.
4. Heat a large wok or skillet over medium-high heat.
5. Add the oil and swirl to coat the base and sides.
6. Add the garlic, ginger, white parts of the scallions, and optional Sichuan preserved vegetable and cook until fragrant, about 30 seconds.
7. Add the meat and stir-fry until the meat is a little crispy on the outside and no longer pink.
8. Add rice wine to deglaze the pan. Season with salt to taste.In a medium bowl, whisk together the chicken stock, soy sauce, sesame paste, vinegar, chili oil, sesame oil, sugar, and Sichuan pepper. Toss noodles with sauce. Portion noodles into bowls. Spoon the cooked meat mixture over the noodles, sprinkle the chopped scallions greens and chopped peanuts on top, and serve.
Nutrition Information:
covered percent of daily need
