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Sweet and Spicy Ginger Soy Noodles

Source of Recipe

From "Half Baked Harvest Every Day" by Tieghan Gerard


Recipe Introduction

"Dan dan noodles are a spicy Chinese dish made with a dark sauce comprised of preserved vegetables, chili oil, minced pork, and green onions. The pork is caramelized and crisped, and then placed over sauced wheat noodles. The noodles are served as is or in a spicy broth. I've enjoyed them both ways, but my favorite is the latter. This dish is warming and just beyond good. Plus�you know how I feel about a good saucy moment: the more, the better. I was inspired to create a vegetarian dish with flavors similar to the classic. This sauce is a simple mix of soy sauce, honey, rice vinegar, and peanut butter. I like to add balsamic vinegar for some more complexity. And since I can't get my hands on traditional thin wheat noodles in my local grocery stores, I often use egg noodles instead. Take the noodles for a dip in the broth, then spoon on the saut�ed mushrooms. I top each bowl with chili oil and add fresh green onions."

List of Ingredients

◦ 8 ounces Chinese-style egg noodles or rice noodles
◦ � cup plus 2 tablespoons low-sodium soy sauce or tamari
◦ � cup raw honey
◦ 2 tablespoons rice vinegar
◦ 1 tablespoon balsamic vinegar
◦ 3 tablespoons creamy peanut butter
◦ 1 (2-inch) piece of ginger, grated
◦ 3 cloves garlic, grated
◦ 2 � cups low-sodium vegetable broth
◦ 2 cups chopped Tuscan kale
◦ 2 tablespoons sesame oil
◦ 4 cups shiitake or cremini mushrooms, finely chopped
◦ 2 shallots, chopped
◦ ⅓ cup roughly chopped raw peanuts
◦ � to 1 teaspoon crushed red pepper
◦ Freshly ground black pepper
◦ 4 green onions, sliced, for serving
◦ Chili Garlic Oil (recipe follows) or store-bought chili crisp, for serving


Recipe

Bring a large pot of salted water to a boil over high heat. Cook the noodles according to the package directions. Drain.

In a medium bowl, combine � cup of the soy sauce with the honey, rice vinegar, balsamic vinegar, peanut butter, 1 tablespoon of the ginger, � teaspoon of the garlic, and ⅓ cup of water. Whisk well.

In the pot used to cook the noodles, combine the broth and half of the soy sauce mixture. Bring to a simmer over high heat, then stir in the kale to wilt, 2 minutes. Keep warm.

Heat the oil in a large skillet over medium-high heat. Add the mushrooms. Cook, stirring, until the mushrooms are light golden, 5 minutes. Add the shallots, the remaining ginger, and the remaining garlic. Cook, stirring, until the shallots are softened, 4 to 5 minutes. Add the remaining 2 tablespoons soy sauce, the peanuts, the red pepper flakes, and a large pinch of black pepper. Cook, stirring occasionally, until the mushrooms are glossy, 2 to 3 minutes. Transfer the mixture to a plate.

In the same skillet over medium heat, bring the remaining soy sauce mixture to a simmer. Add the noodles and toss until warmed, 2 minutes. Ladle the broth into bowls. Add the noodles and spoon the mushroom mixture over the top. Garnish with the green onions and chili garlic oil.

Serves 6





❧ Chili Garlic Oil:

◦ � cup sesame oil
◦ 6 cloves garlic, thinly sliced or smashed
◦ 2 tablespoons sesame seeds
◦ 1 to 2 tablespoons crushed red pepper
◦ Fine pink Himalayan salt

Combine the sesame oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally, until the garlic is lightly browned, about 5 minutes. Remove the pan from the heat. Add the sesame seeds. Stir in the red pepper flakes and salt to taste. Let cool. Store at room temperature in an airtight container for up to 2 weeks.

Makes about � cup