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Dan Dan Noodles with Vegetables

April 6, 2017


 8 oz. Dan Dan noodles or any thin egg noodles 
2 tablespoons oil
½ lb. ground chicken (optional)  
1 clove garlic 
1/4 cup Diced Onion
1/4 cup chopped Carrots
Small Yellow bell pepper (seeded and diced)
1 Jalapeno
Sliced 1 cup of Gray squash
2 T. Cilantro
1 cup Ying's Dan Dan Noodle sauce

Thin egg noodles
















This vegetable is called gray squash. We use a lot in stir fry back home in China. It is like zucchini but light skinned, a little bigger in width, sweeter and crunchier.

















Dan Dan Noodles with Vegetables








1. Bring 3 quarts s water to a boil. Add salt to taste, if desired. 


2. Add noodles and return to a boil and cook, uncovered, for 2 ½ minutes (egg noodles for 5-7 minutes) or until desired tenderness. 


3. Stir occasionally. Drain and set aside. 


4. Heat oil in a pan or wok, add ground chicken and garlic, stir fry for 1 minute. 


5. Add vegetables and continue stirring for another 2 minutes. 


6. Then add ¾ cup Ying’s Dan Dan Noodle Sauce. Cook until it bubbles.


7. To serve, place noodles in a plate, pour some sauce on top and garnish with chopped cilantro.


2-3 servings