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Dan Dan Noodles with Vegetables

April 6, 2017

INGREDIENTS:

 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
Celery
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

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