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| I had my first of these today and this dish was really good. Does anyone have a tried and true for this?
Beverly |
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| Hi Beverly - here is a recipe I've used often. I'll do my best to type it in here! SPICY SICHUAN NOODLES (DAN DAN MIAN) "If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken stock. Also note that the amount of sauce will coat 1 pound of fresh noodles, but only 12 ounces of dried noodles, which bulk up during boiling." 8 ounces ground pork Combine pork, 1 T. soy sauce, sherry and pinch of white pepper in a small bowl - stir well with a fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and another pinch of white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 quarts water to boil in large stockpot over high heat. Meanwhile, heat a 12-inch skillet over high heat for about 2 minutes. Add peanut oil and swirl to coat pan bottom (I use a wok). Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula until pork is in small well-browned bits (about 5 minutes). Stir in ginger, garlic and red pepper flakes - cook until fragrant (about 1 minute). Add peanut butter/chicken stock mixture - bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions). Drain noodles, divide among individual bowls, ladle a portion of sauce over noodles - sprinkle with scallions and bean sprouts. Serve immediately. Hope this is what you were looking for! seagrass |
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| Oh thank you so much, exactly what I was looking for. I found all kinds of recipes for it on the web, but I wanted one that I knew would be good. I think it also has become DH's new favorite dish also. Beverly |
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| I hope you like it! It's not hard to make - just do it in stages. My husband & I can put a pretty big dent in this recipe just by ourselves so I would caution that it would make 4 servings for "light" eaters LOL! seagrass |
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| Seagrass: I made the recipe tonight for dinner that you posted above. I had never heard of it before, but after reading the ingredients, I just knew I had to try it. It was delicious! I have to confess that I added the bean sprouts toward the end of the cooking, rather than as a garnish. I knew my husband would have turned his nose up at raw bean sprouts atop a dish. He loved it, too. Thanks for sharing. toby |
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| toby - glad it was a success - how many servings did you get out of it?? seagrass |
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| seagrass: I got two servings, with a few noodles left over. |
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| toby - that's like the two of us, we usually eat most of the batch ourselves...I wouldn't want to share with 2 other people! seagrass |
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| I finally remembered to get the sprouts today and made this dish. It is delicious Seagrass! And you were right, it would never feed two more people. DH and I scarfed most of it down ourselves. Beverly |
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| Glad you liked it! seagrass |
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- Posted by linda_intennessee (lindatn37932@comcast.net) on Sat, Dec 6, 08 at 18:21
| o=boy this sounds delicious will keep this recipe |
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