Friday, October 10, 2008

dan dan noodles with pickled cucumbers

Most dan dan recipes use ground pork, but this variation with ground turkey breast is lighter.  Turkey isn't quite as flavorful as pork, so the peanut really helps in that arena.  

For the cucumbers--
2 c. cucumber, julienned
1/2 c. red onion, thinly sliced
1/2 c. rice vinegar
1 T. sugar
1/8 t. red pepper flakes
salt to taste

For the noodles and sauce--
1/2 lb. long-life noodles or dry spaghetti
Whisk together:
1/4 c. dry sherry
1/4 c. chicken broth
3 T. chunky peanut butter
2 T. soy sauce
1 T. brown sugar
1/2 t. chili garlic sauce
1 t. toasted sesame oil
Stir-fry in 2 teaspoons peanut oil; add:
1/4 c. red bell pepper, minced
3 T. fresh ginger, minced
2 T. garlic, minced
12 oz. ground turkey breast
Stir in:
prepared peanut sauce
Garnish and serve with:
chopped fresh cilantro
thinly sliced scallions
pickled cucumbers

Combine all ingredients for the cucumbers in a bowl; cover and chill until ready to serve.
Cook noodles in a large pot of boiling water until al dente (refer to package for cooking times). Drain; keep warm.
Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce, and sesame oil together in a bowl; set aside.
Stir-fry bell pepper, ginger, and garlic in peanut oil in a large skillet over medium-high heat, 30 seconds.  Add turkey in large chunks and reduce heat to medium.  Cook until it begins to brown, 3 minutes.  Turn meat over and brown the other side.
Stir in prepared peanut sauce and break up the turkey.  Simmer until turkey is cooked through and sauce thickens, 4-5 minutes.  Serve meat sauce over the cooked noodles.
Garnish with cilantro and scallions; serve with cucumbers.

Per 1 cup noodles, 1/2 cup sauce, and 1/4 cup cucumbers: 450 calories; 23% calories from fat; 12g total fat; 56g carb.; 346mg sodium; 4g fiber; 33g protein.

(from Cuisine At Home, Issue 61, February 2007)

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