After we did French week, we moved to Chinese food! Yeah, big switch. Anyway, this is my Americanized version of Chinese Dan-Dan noodles. Quick and easy! There are two sauces to these dishes. I make them up while the noodles are cooking so they are ready to pour.
Ingredients:
2 T peanut butter
2 green onions, sliced
1/2 t pepper
3 T soy sauce
1 t sugar
1/2 t hot chili oil
1 T balsamic vinegar
10 oz. ground pork
1/2 T minced garlic
1/2 C minced red onion
2 T bean paste (optional)
2 T rice wine (mirin)
1 lb. angel hair
1 T vegetable oil
1 T sesame oil
1/2 C chicken broth
1/4 coarsely chopped peanuts
10 cilantro springs
In your serving bowl, mix the peanut butter with 1/4 C hot water. Whisk until smooth. Add the pepper and half the green onions, 2 T of the soy sauce, the sugar, hot chili oil, and vinegar. Mix well and set aside.
Mix the rice wine and 1 T of soy sauce in another bowl.
Heat a wok or large frying pan over high heat. Add the vegetable oil and heat until shimmery. Add the pork mixture and stir-fry, breaking up the meat with the spoon, about 30 seconds.
Add the garlic mixture and stir-fry for ten seconds. Add the rice wine mixture and stir fry for 10 more seconds. Add the sesame oil and stir-fry 5 second. Turn off the heat but keep it warm.
Bring the 1/2 C chicken broth to a boil and add it to the peanut butter mixture in the serving bowl. Mix until blended.
Pour the prepared noodles (cooked and drained) into the serving bowl on top of the peanut butter sauce.
Pour the ground pork mixture on top of the noodles.
Garnish with the crushed peanuts and cilantro.
Serve immediately! This is sure to be a hit with everyone in the family!
Tastefully,
Tamara
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