Diets

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.

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.

Servings
4

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.