Dan Dan Noodles
Serves 4
1 (16-ounce) package thin pasta
2 cups vegetable broth
3 tablespoons tamari
3 tablespoons Chinese black vinegar or balsamic vinegar
2 tablespoon chili oil (or more)
1 tablespoon toasted sesame oil
1 tablespoon peanut butter
2 teaspoons natural sugar
1 teaspoon ground dried Sichuan peppers
2 tablespoons neutral oil
4 tablespoons minced preserved vegetables or dill pickles
4 garlic cloves, minced
2 teaspoons minced ginger
12 ounces seitan, ground
2 tablespoons dry sherry
¼ cup minced scallions
¼ cup minced roasted peanuts
1. Cook the pasta in salted boiling water until al dente. Drain and set aside. Combine the broth, tamari, vinegar, chili oil, sesame oil, peanut butter, sugar and Sichuan pepper in a medium bowl. Using a whisk mix until the peanut butter is well incorporated into the sauce. Set aside.
2. Heat the oil in a large skillet over medium heat. Stir in the preserved vegetables, garlic and ginger and cook for 30 seconds.
3. Stir in the seitan and cook until the seitan is golden brown, about 7 minutes.
4. Stir in the sherry and cook for a few minutes until the sherry has evaporated.
5. Stir the sauce and add it to the skillet. Stir and cook until the sauce is heated through. Add the cooked pasta stir. Cook until the noodles are heated through. Taste and adjust seasoning.
6. Serve in soup bowls garnished with scallions and peanuts. Add more chili oil if desired.
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