This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
I first had these spicy Dan Dan noodles at Pei Wei Asian Diner which is a subsidiary of P. F. Chang's China Bistro. Pei Wei Asian Diner fast food joints have popped up in strip malls across Michigan. On their menu, Dan Dan Noodles are described as chile seared soy sauce, minced chicken, scallions, garlic, bean sprouts, cucumbers, egg noodles and has become a favorite of mine because it's one of their few spicy dishes.
Shirataki or miracles noodles are "Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories, and have little flavor of their own", according to Wikipedia. These noodles are a perfect alternative to regular pasta for those of us who are watching our carbohydrate intake.
Any and all vegetables left in your fridge can be tossed into this dish which can also be customized to the level of heat to which you are accustomed. When this is made for children, feel free to omit all the spicy elements and add them back at the table based on individual preference.
I've used minced meat, but vegetarians and vegans may substitute tofu for meat.
Ingredients: (serves 3)
7 oz. Shirataki (rinsed in cold water) or egg
4 Tbsp. vegetable oil
1/2 lb. minced beef, pork, turkey or chicken
salt to taste
1/2 cup peanut butter or tahini
2 Tbsp. soy sauce
1 Tbsp. brown sugar
1 Tbsp. sesame oil
1/4 cup chicken broth
1 Tbsp. rice wine vinegar
1 1/2 Tbsp. Sriracha or hot chili sauce with garlic
3 garlic cloves, minced 1 Tbsp. ginger paste
4 green onions, diced 1 carrot, peeled and julienned
1 each red, yellow
& orange rainbow peppers, sliced
1 bunch romaine
lettuce or bok choy, shredded
1/4 c. chopped unsalted peanuts
Cook noodles according to directions on package, drain and set aside.
Mix ginger, garlic, soy sauce, brown sugar, sesame oil, rice wine vinegar, chicken broth and chili sauce until smooth.
Heat oil in skillet over medium-high heat, crumble and brown minced meat.
Add vegetables and cook for 2 minutes.
Add noodles and peanut butter or tahini and toss until well combined.
Stir-fry for 2 more minutes and transfer to a serving platter.