Dan Dan Noodles with Shrimp

Dan Dan Noodles with Shrimp

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From: EatingWell Magazine, September/October 2015

Skip takeout and make these delicious, healthy dan dan noodles with a sesame-soy sauce, shrimp and peanuts in just 30 minutes. The Sichuan preserved vegetables add a bright pop of tangy, slightly fermented flavor. Look for them at an Asian market if you want the most authentic flavor or use more commonly available kimchi.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 12 ounces Chinese flat noodles (see Tips) or linguine
  • 2 tablespoons sugar
  • 2 tablespoons dark soy sauce (see Tips)
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Chinese sesame paste (see Tips) or tahini
  • 2 tablespoons chile-garlic sauce (see Tips)
  • 2 tablespoons low-sodium chicken broth
  • 1 tablespoon cider vinegar
  • 2 tablespoons Sichuan preserved vegetables or kimchi, rinsed and chopped
  • 2 tablespoons peanut oil or canola oil
  • 16 raw medium shrimp (10-12 ounces see Tips), peeled and deveined
  • ¼ cup chopped unsalted roasted peanuts
  • 3 scallions, finely chopped

Preparation

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  1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well. Transfer to a large shallow serving bowl.
  2. Meanwhile, combine sugar, dark soy sauce, reduced-sodium soy sauce, sesame paste (or tahini), chile-garlic sauce, broth and vinegar in a small bowl. Place near the stove. Pat dry preserved vegetables (or kimchi) with a paper towel. Place near the stove.
  3. Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add shrimp; cook, stirring, until the shrimp just starts to turn pink, about 2 minutes. Stir in the vegetables (or kimchi), then add the sauce mixture and cook, stirring, until the shrimp is just cooked through, 1 to 2 minutes.
  4. Pour the shrimp mixture over the noodles. Top with peanuts and scallions. Toss together at the table before serving.
  • Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.
  • Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce with a touch of sweetness. Look for it in Asian markets or make a substitute by combining a bit of regular soy sauce with a tiny bit of molasses.
  • Look for Chinese sesame paste—similar to tahini with a more prominent roasted-sesame flavor—Asian markets.
  • Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America it's more likely to be sustainably caught.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 387 calories; 12 g fat(2 g sat); 4 g fiber; 51 g carbohydrates; 20 g protein; 182 mcg folate; 66 mg cholesterol; 6 g sugars; 4 g added sugars; 101 IU vitamin A; 3 mg vitamin C; 55 mg calcium; 3 mg iron; 585 mg sodium; 308 mg potassium
  • Nutrition Bonus: Folate (46% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 lean meat, 2 fat

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