Dan Dan Noodles with Bok Choy
- Dairy Free
Why we love it:
- 1 pound Egg Noodles (fresh or dried)
- 3 Tablespoons Canola Oil
- 3 cloves Garlic (minced)
- 1 Tablespoon Red Pepper Flakes (or much less, to taste)
- 1 teaspoon Five Spice Powder
- 1 Tablespoon White Sesame Seeds
- 2 teaspoons Brown Sugar
- 3⁄4 bunch Green Onion (about 6 or 7)
- 1 Tablespoon Peanut Butter
- 1 teaspoon Sherry Vinegar (or if you have it, Chinese Shaoxing Vinegar!)
- 1 teaspoon Sesame Oil
- 2 Tablespoons Soy Sauce
- 1 bunch Bok Choy
- 1 Tablespoon Roasted Peanuts
Bring a large pot of water to a boil and add salt as you would for any pasta. Cook noodles according to the package instructions, keeping them al dente. Reserve a ¼ cup of noodle cooking water, then drain them and let them wait in a colander until you’re ready.
Meanwhile, heat the oil in a small pan until its hot and shimmering - not quite smoking, but you could fry something in it. You can test by putting a toothpick end in the oil and it should bubble vigorously.
Mince the garlic and add it to a large glass or ceramic bowl. Add: red pepper flakes, five spice powder, sesame seeds, and brown sugar. Mince and add the green onion. When the oil is hot, pour this over the ingredients in the bowl and let it sizzle. When the bubbling has subsided, add the peanut butter, sherry vinegar, sesame oil, and soy sauce. Stir to combine. Add the noodle cooking water and stir again.
3. BOK CHOY
Slice the very end off the bok choy and slice in quarters (or in half for baby boy choy). Place in a sauté pan over high heat with a few Tablespoons of water, cover the pan (a baking sheet works if you don’t have a lid) and steam for about 3 - 4 minutes.
Toss the noodles into the sauce. Gently turn them to combine and coat.
Serve big bowls of noodles, spooning extra sauce over top. Plate bok choy on the side and garnish with peanuts or extra sliced green onions.