Dan Dan Noodles Issue #61

[PatriciaD]

Does anyone have the Dan Dan Noodle recipe from Issue #61? I live in Australia and unfortunately that issue went walkabout in the mail. By the time I tried to backorder it it was no longer avaliable. Also it's the only issue I've missed in case anyone feels like selling a copy. Any help would be appreciated.

[foodfiend]

Patricia, I have that issue. Let me dig it out and get the recipe typed up, by tomorrow afternoon I would expect.

Too bad I have dialup internet or I would scan and e-mail that issue's recipes to you. Maybe someday we'll enter the 21st century...

[Gourmet_Mom]

I'm so sorry Patricia...I have had connection problems and only just saw your request. I'm pretty sure I have that one. If Vicci doesn't get it (I'm sure she will.), I will get it for you tomorrow.

ISN'T IT A SHAME WE DON'T AT LEAST HAVE MEMBER'S PLUS right now!

BTW, welcome back, Patricia!

[karyn]

Here's the recipe. It sounds really tasty! I've never tried it,and would love to know what you think of it.

* Exported for MasterCook 4 by Living Cookbook *

Dan Dan Noodles with Pickled Cucumbers

Recipe By : Cuisine at Home # 61, page 32


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR THE CUCUMBERS:
2 cups cucumbers, julienned
1/2 cup red onion, thinly sliced
1/2 cup rice vinegar
1 Tbs sugar
1/2 tsp red pepper flakes
salt to taste
FOR THE NOODLES AND SAUCE:
Cook:
1/2 pound long-life noodles or dry spaghetti
Whisk Together:
1/4 cup dry sherry
1/4 cup chicken broth
3 Tbs chunky peanut butter
2 Tbs soy sauce
1 Tbs brown sugar
2 tsp chili garlic sauce
1 tsp toasted sesame oil
Stir-fry in 2 teaspoons peanut oil; add:
1/4 cup red bell pepper, minced
3 Tbs fresh ginger, minced
2 Tbs garlic, minced
12 ounces ground turkey breast
Stir in:
Prepared peanut sauce
Garnish and serve with:
Chopped fresh cilantro
Thinly sliced scallions
Pickled cucumbers

1. Combine all ingredients for the cucumbers in a bowl; cover and chill
until ready to serve.

2. Cook noodles in a large pot of boiling water until al dente (refer to
package for cooking times). Drain; keep warm.

3. Whisk sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce,
and sesame oil together in a bowl; set aside.

4. Stir-fry bell pepper, ginger, and garlic in peanut oil in a large skillet
over medium-high heat, 30 seconds. Add turkey in large chunks and reduce
heat to medium. cook until it begins to brown, 3 minutes. Turn meat over and
brown on other side.

5. Stir in prepared peanut sauce and break up the turkey. Simmer until
turkey is cooked through and sauce thickens, 4-5 minutes. Serve meat sauce
over the cooked noodles.

6. Garnish with cilantro and scallions; serve with cucumbers.


Recipe Source: Cuisine at Home # 61, page 32


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[Harborwitch]

I've been meaning to make this. Thanks for the reminder.

[cjs]

hmmm, why haven't I made this? sounds good - better go check the recipe and make sure I'm right. Welcome back to forums, Patricia.

[PatriciaD]

Thanks everyone. I'm going to make it over Easter I'll let you know how I go!!!!