Name: Dandan noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp sesame oil; 1 garlic clove finely chopped; 2.5cm/1in piece ginger peeled and finely chopped; 1 tsp Sichuan peppercorns lightly crushed, plus extra to serve; 500g 3% fat turkey thigh mince; 250g pack dried udon or other wheat noodles; 2 x 90g packs baby pak choi or other Asian greens, trimmed and separated; 2 tbsp unsweetened crunchy peanut butter (we used Whole Earth); 2 tbsp chilli bean sauce (we used Lee Kum Kee); 3 tbsp low-salt soy sauce; 3 tbsp Shaohsing wine (Chinese rice wine ); 50g unsalted peanuts roasted; 4-5 thinly sliced spring onions to serve; handful roughly chopped coriander to serve

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Dandan noodles

Dandan noodles

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.14 ratingsRate

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This low-calorie Chinese dish uses turkey thigh mince, garlic and ginger - scatter over crushed peanuts before serving for added crunch

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sesame oil
1 garlic clove

finely chopped
2.5cm/1in piece ginger

peeled and finely chopped
1 tsp Sichuan peppercorns

lightly crushed, plus extra to serve
500g 3% fat turkey thigh mince
250g pack dried udon

or other wheat noodles
2 x 90g packs baby pak choi

or other Asian greens, trimmed and separated
2 tbsp unsweetened crunchy peanut butter

(we used Whole Earth)
2 tbsp chilli bean sauce

(we used Lee Kum Kee)
3 tbsp low-salt soy sauce
3 tbsp Shaohsing wine (Chinese rice wine

)
50g unsalted peanuts

roasted
4-5 thinly sliced spring onions

to serve
handful roughly chopped coriander

to serve

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Nutrition: per serving

kcal385

low
fat17g
saturates3g
carbs21g
sugars4g
fibre3g
protein36g
salt2.9g

Method

step 1

Bring a large pan of water to the boil. Heat the sesame oil in a wok or large frying pan. Once really hot and almost smoking, throw in the garlic, ginger and crushed Sichuan peppercorns. Cook, stirring, for 30 secs. Add the mince and stir, breaking it up as you do. Cook the mince over a high heat for 10-12 mins until all the liquid has evaporated and it’s becoming crisp here and there – don’t worry if it sticks to the wok a little, just keep stirring.
step 2

Meanwhile, cook the noodles in the boiling water following pack instructions, adding the pak choi for the final 2 mins. Drain, reserving the cooking water, then run under cold water to stop the noodles sticking.
step 3

To make a sauce, combine the peanut butter, chilli bean sauce, 3 tbsp of the soy sauce and 2 tbsp of the Shaohsing in a small pan. Add 300ml of the reserved cooking water, bring to a simmer and reduce for 5 mins. Once the mince is cooked, stir through the remaining soy sauce and Shaohsing. Pour the sauce into 4 shallow bowls, top with the noodles and pak choi, then spoon over the mince. Scatter over the peanuts, spring onions, coriander, and more crushed Sichuan peppercorns for an extra kick.

Recipe from Good Food magazine, October 2014

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A star rating of 4.5 out of 5.14 ratings

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