Ground Chicken Dan Dan Noodles
, Serves 4
Browned ground chicken in a peanut-chili-soy sauce, tossed through egg noodles with spinach and scallions.
| 450 g fresh linguine egg noodles (or rice noodles) | Cook noodles per package, drain | Toss in half the noodles | Serve over noodles, garnish with greens | |||
| 3 tablespoons creamy peanut butter | Whisk peanut butter, chili, sesame, honey, vinegar, cinnamon | Whisk in soy sauce & water | Stir in sauce, half greens, spinach; simmer 4-5 min | |||
| 2-3 teaspoons sambal oelek chili paste, to taste | ||||||
| 1 1/2 tablespoons sesame oil | ||||||
| 1 tablespoon honey | ||||||
| 2 tablespoons rice vinegar (or white wine vinegar) | ||||||
| 1/4 teaspoon cinnamon | ||||||
| 120 ml soy sauce | ||||||
| 60 ml water | ||||||
| 1 tablespoon olive oil | Brown chicken in oil, 5 min | Add garlic, ginger, scallion whites, 2-3 min | Add broth, scraping browned bits | |||
| 450 g ground chicken | ||||||
| 1/4 teaspoon salt | ||||||
| 1/2 teaspoon black pepper | ||||||
| 2 cloves garlic, minced | ||||||
| 2 teaspoons ginger, minced | ||||||
| 5 scallions, whites only, sliced | ||||||
| 475 ml chicken broth | ||||||
| about half of the 5 scallion greens (added to the pan) | ||||||
| 1 cup baby spinach leaves, raw (heaping, or up to 2 cups) | ||||||
| 240 ml reserved plain noodles for the bowls | ||||||
| the remaining scallion greens, sliced (garnish) |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.