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Plant-based Dan Dan Noodles
This meatless take on Asian street food serves up some spice, thanks to scratch-made chili oil. Its heat is calmed by a cucumber quick pickle served on top.
Photo by Scott Curty
Cuisine Type
- asian
Menu Part
- entree
This meatless take on Asian street food serves up some spice, thanks to scratch-made chili oil. Its heat is calmed by a cucumber quick pickle served on top.
Ingredients
Jalapeno cucumber pickle
2 tbsp. sesame seeds, black and white
2 tbsp. chili flakes
1/2 English cucumber, split lengthwise and cut into moons
1 1/2 c. jalapeno juice
Chili oil
1 c. crushed red pepper
3 cinnamon sticks
4 garlic cloves
1/4 c. mustard seed
1 tbsp. smoked paprika
1 c. canola oil
1 c. sesame oil
Dan Dan sauce
1/2 c. oyster sauce
1/2 c. sesame oil
1/4 c. soy sauce
3 tbsp. fresh ginger, peeled and grated
3 tbsp. raw garlic, peeled and minced
2 lb. lo mein noodles, blanched
1 1/2 lb. Impossible™ beef made from plants, ground
5 oz. onion, diced
5 oz. baby kale, washed and torn
Steps
1. Combine all ingredients for cucumber pickle.
2. Fry everything for chili oil together over medium-high heat.
3. Combine all ingredients for Dan Dan sauce.
4. Wok-fry Impossible™ beef. Add 25% of Dan Dan sauce. Remove from wok and reserve.
5. Add chili oil to wok and remainder of Dan Dan sauce. Add red onion, kale, blanched lo mein noodles, and 1/2 of the cooked Impossible.
6. Plate and top with remaining Impossible.
7. Garnish with cucumber pickle.
Photo by Scott Curty
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