Does anyone NOT like noodles? Because if there is someone that doesn’t, I’ve certainly never met them. I personally could not live without them – not that I have them every day, but I enjoy them when I have them. Unfortunately for me (and my family) I’ve had a couple of major noodle fails lately. Fortunately, these Quick and Healthier Dan Dan Noodles made up for it.
As with many other recipes I post, I’ve been making these noodles for years, and tweaking along the way. To get them tasting (and nutritionally) how I like, I’ve switched from pork to ground turkey and used more of it, used low sodium soy sauce and increased red pepper flakes and rice vinegar. With all those changes made, I would think that this is no longer a traditional Sichuan dish. However, Hubby has been to China several times now, and he says these noodles are very much like what he eats there. I just think they taste great and I love that they’re so quick and easy to make – in this case I don’t really care too much whether they’re authentic or not.
But now I’m going to stop talking about food for a few minutes (I never do that, I know!) and talk about travel. Hubby and I are very excited to be taking a solo (without kids!) trip to San Francisco next week. SF has been on our travel wishlist for several years now, and since he has to go there for a work trip, I jumped at the chance to join him. Grandma was already booked to visit at the time, so it was like everything fell into place perfectly – like we were meant to go!
We certainly don’t have an itinerary set in stone, but I do know I want to cycle across the Golden Gate bridge and visit Muir Woods – possibly combined with a wine tasting tour. Maybe Alcatraz and Angel Island, and drinks at the Tonga Room. As far as food goes (okay, you can’t really talk about travel and not talk about food!), I really haven’t researched restaurants much. I know we want to try and get some sushi, dim sum and seafood. Any other San Francisco MUST HAVES? Where would you eat in San Francisco?
- 3 Tablespoons reduced sodium soy sauce divided
- 2 Tablespoons Chinese cooking wine
- Ground white pepper
- 1 pound ground turkey
- 2 Tablespoons oyster sauce
- 1/4 cup smooth peanut butter
- 2 Tablespoons rice vinegar
- 1 1/2 cups low sodium chicken broth
- 2 Tablespoons canola oil
- 6 cloves garlic minced or pressed
- 1 Tablespoon grated fresh ginger
- 3/4 teaspoon to 1 red pepper flakes use more if you want it extra spicy
- 1 Tablespoon sesame oil
- 1 ounces package dried Chinese wheat noodles 14
- 2 scallions sliced on bias
- 1 Tablespoon Sichuan peppercorns toasted and ground (optional) or additional white pepper
Add 1 Tablespoon of the soy sauce, the cooking wine and a pinch of white pepper to a medium bowl. Add the ground turkey and mix well. Set aside.
Whisk together the remaining 2 Tablespoons soy sauce, oyster sauce, peanut butter butter, rice vinegar and a pinch of white pepper together in a small bowl until smooth. Slowly whisk in the chicken broth until smooth. Set aside.
Heat the oil over medium high heat until shimmering. Add ground turkey and cook until browned. Stir in garlic, ginger and red pepper flakes until fragrant (30 seconds). Stir in the chicken broth mixture and bring to a boil. Reduce heat to medium low and simmer until thickened, 3-4 minutes. Remove from heat and stir in sesame oil. Cover and set aside.
While sauce is simmering, boil water in a large pot. Cook noodles according to directions on package (using unsalted water as the sauce is already quite salty). Drain noodles. Portion noodles into bowls and ladle the sauce over the top. Garnish with scallions and a sprinkle of pepper.
Dan Dan Noodles Nutrition Notes:
One serving of Dan Dan Noodles contains 1 serving of meat and alternatives and two servings of grain products. It’s lacking in veggies, so serve it with a salad or some stir fried veggies. But try to give it a lower sodium side dish, as all the sauces that are used to flavor the noodles add up to make these some pretty high sodium noodles.