I've really
been enjoying a new Asian cookbook:
Jaden Hair, Steamy
Kitchen's Healthy Asian Favorites:
100 Recipes That are Fast, Fresh, and Simple Enough for Tonight's Supper. The recipes really are simple enough to do for an ordinary
night's dinner, and they use much less oil than is common in Asian cooking. My standout favorites so far are Dan
Dan Mien (a noodle, cabbage, and ground meat dish) and Stuffed Miso Eggplant
(stuffed with ground meat). We've
also enjoyed a cucumber salad, Asian slaw, Kung Pao chicken, lemon chicken, and
Mapo Tofu. I highly recommend that
you purchase this book! The recipe
below has just some very small tweaks.
Thanks to Jaden Hair for permission to include it here. This recipe was great as is!
DAN DAN MIEN
serves 4
8 ounces
dried egg noodles
SAUCE
2 T. soy sauce
1 T. white
balsamic vinegar (recipe calls for Chinese black vinegar or non-aged tart
balsamic vinegar; I had white balsamic on hand, and it was fine)
1/2 t. cornstarch
1/4 c. cool water
1-1/2 t. sriracha
sauce (recipe calls for 2 t. hot chili-garlic sauce, such as sambal oelek; I
had siracha sauce on hand, and it was fine)
1/2 t. sesame oil
1 T. cooking oil
8 oz. ground
chicken or turkey
8 oz. napa
cabbage, julienned (or chopped fine)
3 green onions
chopped
2 cloves garlilc,
finely minced
1 t. finely
grated fresh ginger
Cook noodles
according to package instructions, drain, and set aside
In a bowl,
whisk together the sauce ingredients and set aside.
Heat a wok
or large sauté pan over high heat.
Swirl in the oil and when hot, add the meat. Stir-fry until browned, about 2 minutes. Add the cabbage, green onions,
garlic, and ginger. Stir-fry 1
minute. Add the noodles and pour
in the sauce. Toss until heated through and serve.
