Dan Dan noodles were named for the carrying pole that street vendors used to carry baskets of noodles and sauce. While sometimes served as a soup in China, American versions are usually more saucy than soupy, and often include sesame paste, as in our recipe for Dan Dan Noodles.
Ingredients
| Noodle Sauce | |
|---|---|
| ⅓ | cup Chinese sesame paste |
| ¼ | cup HOUSE OF TSANG® ginger flavored soy sauce |
| ¼ | cup Chinkiang vinegar |
| 4 | cloves garlic, minced |
| 2 | green onions, minced |
| 2 | tablespoons honey |
| 1 | teaspoon Sichuan peppercorns , toasted and ground |
| Turkey Topping | |
|---|---|
| 1 | tablespoon oil |
| 1 | (16-ounce) package JENNIE-O® Ground Turkey |
| 1 | tablespoon minced ginger |
| 2 | green onions, chopped |
| 1½ | tablespoons black bean garlic sauce |
| 2 | tablespoons Sui Mi Ya Cai (Sichuan preserved mustard greens) |
| 2 | tablespoons Shaoxing wine |
| ½ | teaspoon sugar |
| To serve | |
|---|---|
| Chili oil, to taste | |
| 1 | pound Dan Dan noodles (or thin wheat noodles), cooked and drained |
| 3 | bunches baby bok choy, trimmed and blanched |
| ⅓ | cup chopped peanuts |
| ⅓ | cup chopped green onions |
Directions
For the Noodle Sauce
In small bowl, whisk together Noodle Sauce ingredients.
For the Turkey Topping
In large non-stick skillet over medium-high heat, heat oil. Add ground turkey to hot skillet. Cook 14 to 16 minutes, stirring to crumble. Always cook to well-done, 165°F as measured by a meat thermometer. Add ginger, green onion, black bean garlic sauce, Sui Mi Ya Cai, wine and sugar. Cook 3 to 4 minutes or until liquid is reduced.
For the To serve
To assemble the noodle bowls, divide Noodle Sauce among bowls. Add chili oil to taste. Top with noodles, turkey mixture and bok choy. Garnish with peanuts and green onion.
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