* Better Than Dan Dan Noodles
Napa Valley Naturals Organic Sesame Oil, 12.7oz. THUMBNAIL
In Stock
$7.49
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Garlic Bulb, ea. THUMBNAIL
In Stock
$0.75
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ORGANIC CHILI PEPPER CRUSHED, 0.3oz. THUMBNAIL
In Stock
$2.99
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San-J Organic Shoyu Soy Sauce, 10oz. THUMBNAIL
In Stock
$4.99
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San-J Tamari Lite Soy Sauce, 10 oz. THUMBNAIL
In Stock
$4.29
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San-J Tamari Gluten Free Soy Sauce, 20 oz. THUMBNAIL
In Stock
$6.49
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San-J Gluten Free Hoisin Sauce, 10 oz. THUMBNAIL
In Stock
$4.49
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Wholesome Organic Honey Squeeze Bottle, 16oz. THUMBNAIL
In Stock
$9.99
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Thai Kitchen Thin Rice Noodles. 8.8 oz. THUMBNAIL
In Stock
$2.99
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Bertagni Fettuccine, 10.5 oz THUMBNAIL
In Stock
$2.99
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Marukan Rice Vinegar, 12oz. THUMBNAIL
In Stock
$2.99
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Once Again Tahini, 16oz. THUMBNAIL
In Stock
$10.49
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Pacific Organic Low Sodium Chicken Broth, 32oz. THUMBNAIL
In Stock
$4.99
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Organic Girl Family-size Baby Spinach, 10 oz. THUMBNAIL
In Stock
$7.49
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Organic Green Onion, ea. THUMBNAIL
In Stock
$1.29
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Shallots, 8 oz. Bag THUMBNAIL
In Stock
$2.25
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Ground Turkey, 1lb. THUMBNAIL
$5.99
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Better than Dan Dan Noodles

·         1/3 cup + 2 tablespoons sesame oil

·         6 cloves garlic, thinly sliced or smashed

·         1-2 tablespoons crushed red pepper flakes

·         1/2 cup low sodium soy sauce

·         1/4 cup hoisin sauce 

·         1 tablespoon honey

·         2 tablespoons rice vinegar

·         3 tablespoons creamy peanut butter or tahini

·         8 ounces  egg noodles, or rice noodles

·         2 1/2 cups chicken broth

·         3 cups fresh baby spinach, roughly chopped

·         1/2 pound ground turkey

·         2 cups mixed mushrooms, chopped

·         black pepper

·         1 medium shallot, chopped

·         4 green onions, chopped

·          

1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  

2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl. 

3. Cook the egg/rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.

4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the turkey. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the turkey and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.

5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy! Serves 4 (adapted from Half Baked Harvest)


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