OK... so I am totally addicted to the Dan Dan Noodle dish at Pei Wei Asian Diner and have been trying to find a recipe.
I will admit... this recipe is not as good, but I did enjoy it.
My problem was, I used a pound of dried fettucine noodles in place of the pound of frozen fresh Chinese noodles
and I think because of this, it was not saucy enough for me.
The next time I will only use 1/2 to 3/4 of a pound of the dried noodles or will look for the frozen fresh Chinese noodles in the Asian market.
The recipe comes from Cooking Lite and is very flavorful. I did add bean sprouts to this recipe.
1 lb. FROZEN FRESH WIDE CHINESE EGG NOODLES, thawed
2 Tbsp. CANOLA OIL
1/3 c. DRY-ROASTED PEANUTS
3 Tbsp. LOW SODIUM SOY SAUCE
1 Tbsp. SAMBAL OELEK (fresh ground chile paste)
1 tsp. SUGAR
2 GARLIC CLOVES
1 (1/2) inch piece FRESH GINGER, peeled
8 ounces LEAN GROUND PORK
1/8 tsp. SALT
3 Tbsp. LIME JUICE
3/4 c. thinly diagonally sliced GREEN ONIONS
Handful of fresh BEAN SPROUTS
1 1/4 c. julienned CUCUMBER
1/4 c. chopped fresh CILANTRO
Cook noodles in 6 quarts boiling water for 3 minutes. (If using dried noodles, follow package directions)
Reserve 3/4 c. of the cooking liquid.
Place noodles in a large bowl.
Heat oil in a large nonstick skillet over medium-high heat.
Add peanuts to pan and sauté 2 minutes or until fragrant.
Remove from heat and cool slightly.
Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper.
Process until finely ground.
Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble.
Add peanut mixture and 3/4 c. cooking liquid to pork and bring to a boil.
Cook 1 minute, stirring frequently.
Add pork mixture, lime juice and onions and bean sprouts to noodles and toss well.
Divide into serving bowls and garnish with cucumber and cilantro.