Szechuan Dan Dan Noodles
This dish gets its distinctive flavor from Szechuan peppercorns, which have a mild, peppery heat. Expect to have about 1 cup extra sauce left over—it’s delicious served over brown rice.
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This dish gets its distinctive flavor from Szechuan peppercorns, which have a mild, peppery heat. Expect to have about 1 cup extra sauce left over—it’s delicious served over brown rice.
Ingredients
- 2 tsp. peanut oil
- 3 cloves garlic, minced (1 Tbs.)
- 1 tsp. ground Szechuan peppercorns
- 3 medium carrots, grated (2 cups)
- 1 12-oz. pkg. soy crumbles, such as Yves Meatless Ground
- 3 Tbs. creamy peanut butter
- 2 Tbs. low-sodium soy sauce
- 1 Tbs. white miso paste
- 1 tsp. sugar
- 1 Tbs. balsamic vinegar
- 1 8-oz. pkg. soba noodles
- 4 green onions, thinly sliced (1/2 cup)
- 1/3 cup chopped toasted cashews
Preparation
1. Heat oil in large skillet over medium heat. Add garlic and Szechuan pepper, and cook 1 to 2 minutes. Stir in carrots, and cook 3 minutes more. Add soy crumbles, and cook 3 minutes.
2. Whisk together peanut butter, soy sauce, miso, sugar, and 1 cup hot water in medium bowl. Pour into skillet, and stir well. Bring to a simmer, and cook 3 to 4 minutes. Add balsamic vinegar, and set aside.
3. Meanwhile, cook noodles according to package directions. Drain noodles, and place in large bowl. Toss with 2 cups sauce, and sprinkle with green onions and cashews. Serve hot.
Nutrition Information
- Calories 421
- Carbohydrate Content 60 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 9 g
- Protein Content 21 g
- Saturated Fat Content 2 g
- Sodium Content 616 mg
- Sugar Content 7 g