Dan Dan Noodles with Spinach & Walnuts

Dan Dan Noodles with Spinach & Walnuts

2 Reviews
From: EatingWell Magazine, September/October 2015

In this riff on Asian dan dan noodles, spinach and red bell peppers are tossed with a sesame-chile-soy sauce and topped with walnuts. If you want to bump up the protein, add tofu, seitan or even chopped egg.

Ingredients 6 servings

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  • 1½ cups low-sodium vegetable broth
  • 4 scallions, chopped, divided
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon toasted sesame oil
  • ¼ teaspoon ground pepper
  • 10 ounces baby spinach (about 12 cups)
  • 12 ounces Chinese flat noodles (see Tips) or linguine
  • ¼ cup Chinese sesame paste (see Tips) or tahini
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hot chile oil
  • ¼ teaspoon sugar
  • 1 medium red bell pepper, diced
  • 1 cup toasted chopped walnuts
  • 3 tablespoons toasted sesame seeds

Preparation

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  1. Combine broth, 1 scallion, ginger, sesame oil and pepper in a medium saucepan. Bring just to a boil over high heat. Stir and set aside for 20 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Cook spinach for 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and drain, pressing on the spinach to remove excess water. Add noodles to the boiling water and cook according to package directions. Drain and rinse well. Chop the spinach. Gently combine the noodles and spinach in a large shallow serving bowl, separating the spinach so it doesn't clump together.
  3. Place the saucepan of broth over medium heat. Add sesame paste (or tahini), soy sauce, chile oil and sugar; whisk until thoroughly combined. Bring to a low boil and remove from heat.
  4. Pour the sauce over the noodles. Top with bell pepper, walnuts, sesame seeds and the remaining 3 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.
  • Look for Chinese sesame paste—similar to tahini with a more prominent roasted-sesame flavor—in Asian markets.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 488 calories; 25 g fat(3 g sat); 7 g fiber; 54 g carbohydrates; 16 g protein; 305 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 5,163 IU vitamin A; 41 mg vitamin C; 149 mg calcium; 5 mg iron; 347 mg sodium; 567 mg potassium
  • Nutrition Bonus: Vitamin A (103% daily value), Folate (76% dv), Vitamin C (68% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, ½ vegetable, 4½ fat

Reviews 2

October 01, 2016
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By: Puff
This was easy and very tasty. Its also easy to substitute other vegetables and nuts. I agree I like a bit more soy sauce and chili.
July 03, 2016
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By: EatingWell User
Yum I really like the variety of flavors in this recipe. I thought it needed a little more soy sauce and chili oil to give it better flavor, but I liked the walnuts, greens, and ginger flavors. Lots of options to vary the recipe. I have added tofu and substituted bok choi for the spinach as one way to make them. I also prefer the red peppers slightly cooked so I added them to the greens when they were boiled. Pros: Nice mix of flavors