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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