I'm not sure when the bitter cold will pass here in Minnesota, so for now I'm still hiding inside watching Netflix and cooking. This noodle dish was inspired by a video I watched last week that left me craving this Chinese meal--but with a few modifications.
I chose to use turkey instead of the typical pork you'd see in this authentic dish. Why? Personally I'm just not a fan of pork. You could easily follow this recipe using pork, or even chicken or tempeh depending on what you like!
In the sauce, I used maple syrup instead of brown sugar and coconut aminos instead of soy sauce. Both of these were what I happened to have on hand. For those who need to avoid gluten, coconut aminos are a great swap and are a bit sweeter than soy sauce, helping to cut the kick from the chili oil.
I chose to use Banza spaghetti noodles instead of rice noodles. If you've never used Banza products before, they're noodle products made from chickpeas. They have twice the protein and four times the fiber of a standard noodle, AND 30% of your daily iron. If you know me, you know I'm all about that fiber, and you know that I love to make swaps that a variety of diets can eat. These noodles are a great option for vegans or vegetarians because of their protein and iron content, and make a neat swap for those of our gluten-free friends who just want to eat pasta--because who doesn't just want a big bowl of pasta every once in a while?
Next time you're craving Chinese take-out, give this a try! Once you have those more obscure ingredients on hand, it's super simple and delicious. Enjoy!
Dan Dan Noodles
Serves: 2-4
Time: 25 minutes
Ingredients
8 oz Banza spaghetti
2 C bok choy, chopped
6-8 scallions, sliced
1 lb ground turkey
2 tbsp tahini
3 tbsp coconut aminos
1/4 C chili oil
2 tsp maple syrup
2 tsp garlic
1 tsp peppercorn
1/2 tsp Chinese 5 spice
1/4 C water
Instructions
1. In a large pot, bring 8 cups of water to a boil.
2. While waiting for the water to boil, heat a large skillet over medium-high heat. Add in the turkey, whites of the scallions, 1 tsp garlic, 1/4 tsp Chinese 5 spice, salt and pepper to taste. Cook until browned.
3. Add noodles to the boiling water and cook 6-7 minutes.
4. While noodles are cooking, make the sauce. In a bowl combine tahini, coconut aminos, chili oil, maple syrup, 1 tsp garlic, peppercorn, 1/4 tsp Chinese 5 spice and water. Whisk to combine.
5. After 7 minutes, or once the pasta is al dente, remove from the heat and add in the bok choy. Once you notice the bok choy start to wilt, drain.
6. Toss the noodles with the sauce. Serve topped with turkey, red chili flakes and remaining scallions. Enjoy!
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