Weekly Winner: Noodles so nice, they named them twice

It seems simply impossible to me that this dish has not yet been featured in my Weekly Winner posts.  I have been making this dish for six years and it is one of my all-time favorite dinners. How is it possible that this has not made the cut before now?  I literally sat down and went through each Weekly Winner post just to make sure, and nope…not there. So, without further adieu, I give you Dan Dan Noodles with Pickled Cucumbers.

DanDan noodlesI am a sucker for a good peanut sauce, and this one is spectacular.  Just the right amount of heat, tang, and sweetness.  My husband adores anything pickled — jalepenos, onions, giardiniera you name it.  Generally neither one of us is a fan of ground turkey.  It just always seems incredibly bland and insipid.  But it works here.  I think the greatest testament to this recipe is that, in the six years I’ve been making it, I haven’t changed a thing!  The recipe is from Cuisine at Home Magazine.  Make room in your regular recipe rotation…you’re gonna need it!

Dan Dan Noodles with Pickled Cucumbers

Serves 4

For the Cucumbers:
2 cups cucumbers, julienned
1/2 cup red onion, thinly sliced
1/2 cup rice vinegar
1 Tbs sugar
1/2 tsp red pepper flakes
salt to taste
For the Noodles and Sauce:
1/2 pound long-life noodles or dry spaghetti
1/4 cup dry sherry
1/4 cup chicken broth
3 Tbs chunky peanut butter
2 Tbs soy sauce
1 Tbs brown sugar
2 tsp chili garlic sauce
1 tsp toasted sesame oil
2 teaspoons peanut oil
1/4 cup red bell pepper, minced
3 Tbs fresh ginger, minced
2 Tbs garlic, minced
12 ounces ground turkey breast

Garnish and serve with:
Chopped fresh cilantro
Thinly sliced scallions
Pickled cucumbers

1. Combine all ingredients for the cucumbers in a bowl; cover and chill
until ready to serve.

2. Cook noodles in a large pot of boiling water until al dente. Drain; keep warm.

3. Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce,
and sesame oil together in a bowl; set aside.

4. 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 on other side.

5. 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.

6. Garnish with cilantro and scallions; serve with cucumbers.

4 Comments (+add yours?)

  1. Nancy C
    Apr 06, 2013 @ 16:59:20

    I look forward to trying this one.


  2. kristopher (@catererlondonUK)
    Apr 24, 2013 @ 06:54:31

    I love it, so good ! I made it for my family for dinner. We are all so happy. I used Buckwheat noodles, it’s what was in the pantry. Thanks !Loved this dish.


  3. Trackback: Weekly Winner: Deconstructing and Dolling Up Dan Dan | Donna's Quick Qi
  4. Trackback: Weekly Winner:  Pasta + Pork + Peanuts = Pure Perfection | Donna's Quick Qi

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