Tuesday, August 25, 2009

Dan dan noodles

I found this recipe online, but it is totally stolen from Bryanna Clark Grogan's Authentic Chinese Cuisine. Buy it. It's worth its price so many times over.

Oh. My. God. Is this good. Serves 2 (oh, very well, 1). If there's a secret to it, it is to use a good vegetable broth, so that the broth-peanut butter mixture is tasty in its own right, though a little under-salted, since the sauce is fairly salty.

I added some frozen edamame beans but you don't have to.

4 oz / 115 g thin rice noodles or 6 oz / 170 g spaghettini or Japanese soba noodles or angel hair pasta
1 1/2 cups hot vegetarian broth
2 tbsp peanut butter

1 tbsp oil
1 medium onion, chopped
4 dried Chinese black mushrooms, soaked in hot water for 20 minutes, stems discarded, and sliced
2 cloves garlic, minced
Optional: 1 tbsp chopped Sichuan pickled vegetables
1/3 cup soy protein granules soaked in 1/4 cup boiling water or 1/2 cup vegetarian hamburger crumbles
1 tbsp light soy sauce
1 tbsp brown bean paste or light miso
1 tbsp chili garlic paste
1/2 tbsp cornstarch mixed with 2 tbsp cold water
2 tbsp chopped green onion1 tbsp roasted sesame oil

Boil the noodles in plenty of water according to packet instructions. Drain in a colander.Mix the hot broth with the peanut butter. Keep warm.

Heat a wok or heavy skillet over high heat. When it's hot, add the oil. When the oil is hot add the onion, mushrooms and garlic and the pickled vegetables, if using. Stir fry until the onions soften, adding a bit of water as necessary to prevent scorching. Add the textured soy protein, soy sauce, brown bean paste and chili paste. When it bubbles, stir in the cornstarch mixture and stir until thickened. Remove from heat.

Run hot water over the noodles, drain, and divide them between two heated soup bowls. Heat the broth if necessary and pour over the noodles. Divide the sauce evenly between the two bowls, top with the chopped green onions and drizzle with the sesame oil. Serve immediately.

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