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Szechuan Dan Dan Noodles with Gai Lan & Citrusy Cucumber
2 Serving Dinner

Szechuan Dan Dan Noodles

with Gai Lan & Citrusy Cucumber

Tags: High-Protein, Nut-Free, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
630
FAT
23g
CARBOHYDRATES
84g
PROTEIN
25g

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INGREDIENTS

  1. 8 oz cremini mushrooms
  2. 2 garlic cloves
  3. 1 shallot
  4. 6 oz gai lan
  5. 1 lemon
  6. 1 cucumber
  7. ¼ cup tahini
  8. 2 tbsp rice vinegar
  9. 1 tbsp tamari
  10. 6 oz udon noodles
  11. 2 tsp Szechuan chile blend
  12. 4 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
630
FAT
23g
CARBOHYDRATES
84g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Bring a large pot of salted water to a boil for the udon. Wipe cremini mushrooms clean with a damp kitchen towel. Roughly chop the mushrooms. Peel and mince the garlic and shallot. Trim 1 inch off the gai lan ends. Zest and juice the lemon. Thinly slice the cucumber into rounds. Add sliced cucumber to a small bowl with the lemon zest and lemon juice.

2
Make the sauce and cook the noodles

Add tahini, rice vinegar, tamari, and ⅓ cup hot water to a medium bowl and mix the tahini sauce. When the water is boiling, add udon and gently stir. Cook until al dente, 4 to 6 minutes. Drain, and run under cool water to stop the cooking process.

3
Cook the gai lan and make the chile crisp

Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add gai lan and a pinch of salt and pepper and cook until gai lan is bright green and tender, 3 to 4 minutes. Add ¼ cup water, cover the pan, and steam gai lan for 3 to 5 minutes. Transfer gai lan to a plate and cover to keep warm. Return the skillet to medium-high heat and add 2 tbsp vegetable oil and 2 tsp Szechuan chile blend. Cook for 1 minute, until fragrant, and transfer to a small bowl. TIP: We will use this skillet again in the next step; you don’t need to clean it.

4
Finish the dan dan noodles

Return the large nonstick skillet to medium-high heat with 2 tbsp vegetable oil. Add chopped mushrooms, minced garlic, minced shallot, and a pinch of salt and pepper. Cook until the mushrooms are browned, 5 to 6 minutes. Remove from heat, add cooked udon and tahini sauce to the skillet, and toss the dan dan noodles.

5
Serve

Divide dan dan noodles between plates and top with the gai lan and citrusy cucumbers. Drizzle with Szechuan chile oil. Dig in!

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