Dan Dan Noodles with Ground Turkey
- Dairy Free
Why we love it:
- 1 pound Egg Noodles (fresh or dried)
- 2 Tablespoons Unsalted Butter
- 4 Tablespoons Canola Oil (divided)
- 1 pound Ground Turkey
- 3 cloves Garlic (minced, divided)
- 1 teaspoon Five Spice Powder
- 1 Tablespoon Red Pepper Flakes (or much less, to taste)
- 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 butter and 1 teaspoon of oil in a heavy bottom skillet over high heat and add the turkey. Use a wooden spoon to break it up into small pieces.
Mince the garlic and add a ½ teaspoon or so to the turkey, but place the rest in a large glass or ceramic bowl. Set aside. Add the five spice powder to the turkey too. Cook the meat until it’s browned and becoming crispy - use high heat for this so it gets crisp without drying out.
Heat the remaining 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.
In the bowl with the minced garlic add: red pepper flakes, 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 - and stir to combine. Add the noodle cooking water and stir again.
4. BOK CHOY
Add the browned and cooked turkey to the sauce and place the pan back on the stove top. Slice the very end off the bok choy and slice in quarters (or in half for baby boy choy). Turn on high heat and add 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 meat into the sauce, add the noodles. 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.