Protein Swap | Meaty Dan Dan Noodles
with Baby Bok Choy
Cooking time
15 minutes
Servings
2/4
Calories
770 /serving
A favourite street food in Sichuan, dan dan noodles are prized for being quick to cook, deliciously peanutty and oh-so-slurpable. Robust with ground turkey and ready in 15 minutes, this weeknight winner lingers on your tongue in all the right places.
We will send you:
- 285g Canadian-raised extra lean ground turkey
- 15ml Minced garlic
- 225g Baby bok choy
- 225g Fresh Shanghai noodles
- 30g Peanut butter
- 45ml Apple-tahini vinaigrette
- 30ml Sweet soy sauce
Contains: Peanuts • Sesame • Soy • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
25 g
Saturated Fat
4 g
Sodium
860 mg
Total Carb
85 g
Sugars
15 g
Protein
50 g
Fibre
3 g
Preparation
Boil the noodles & bok choy
- Bring a medium pot of salted water to a boil.
- Remove the root ends of the bok choy; roughly chop.
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 4 to 6 min., until al dente.
- In the last min., add the bok choy.
- Drain and toss with a drizzle of oil to prevent sticking.
Cook the beef
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef*; season with S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the garlic and cook, stirring often, 30 sec. to 1 min., until fragrant.
Make the sauce & combine the noodles
- In a small bowl, combine the soy sauce, peanut butter, vinaigrette and 2 tbsp water (double for 4 portions).
- To the pan, add the sauce, noodles and bok choy.
- Cook, stirring often, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the noodles between your bowls. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
