Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt




Welcome to our easy version of this Sichuan street-food classic,
with ground chicken instead of pork, and fresh vegetables rather
than preserved Chinese ones. A dan-dan is the pole, balanced on the
shoulder, that vendors use to tote containers of noodles and sauce.

1/2 lb. fresh, thin Chinese-style
egg noodles (chow mein)*
or dried chow mein

1 tbsp. minced fresh ginger

2 tsp. minced garlic

2 tbsp. cornstarch

3 tbsp. reduced-sodium soy sauce

3/4 lb. ground chicken

2/3 cup low-sodium chicken broth

2 tbsp. creamy old-fashioned
peanut butter

1 tbsp. unseasoned rice vinegar

2 tsp. each Asian chili garlic
sauce and hot chili oil,
plus more to taste

2 tsp. toasted sesame oil

2 tbsp. canola or safflower oil

1/4 cup sliced green onions,
plus more for garnish

1 1/2 red bell peppers, seeded
and cut into slivers

1/2 lb. snow peas, trimmed

1/2 cup chopped roasted
salted peanuts

1. Bring a large pot of water to a boil. Add noodles, stir to
separate, and cook until very tender, 5 to 8 minutes or according
to package instructions. Drain and rinse with cold water.

2. Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce,
and chicken in a bowl. In another bowl, whisk together broth,
peanut butter, vinegar, chili garlic sauce, chili oil, and sesame

3. Heat a large (not nonstick) frying pan over high heat and swirl
in canola oil. Add green onions and chicken mixture, stirring to
break up the meat, until chicken is lightly browned and no longer
pink, 4 to 5 minutes. Add bell peppers and stir for 1 minute. Add
chicken broth mixture; stir until slightly thickened, 2 minutes.

4. Add snow peas and noodles to pan. With tongs, toss just until
snow peas are brighter green and noodles are well combined and
heated through, 1 to 2 minutes. Add l/t cup peanuts and toss. Top
with more green onions and remaining peanuts, and serve with more
chili garlic sauce and chili oil.--Kate Washington

* Look for fresh or dried Chinese-style egg noodles at well-stocked
supermarkets or Asian markets.

PER SERVING 604 Cal., 49% (293 Cal.) from fat; 31 g protein; 33 g
fat (5.4 g sat.); 48 g carbo (6 g fiber); 876 mg sodium; 73 mg

WINE PAIRING A slightly off-dry white such as Zocker 2013
Paragon Vineyard Riesling (Edna Valley; $20), with vibrant florals
that tame the heat.



Eggs for dinner? Yes, please--fancified with briny
capers, fresh dill, and lemon zest. If you're so inclined,
layer in a few slices of crisp bacon.

1/2 cup mayonnaise

3 tbsp. brined capers, rinsed and coarsely chopped

4 tsp. each Dijon mustard and chopped fresh dill

2 tsp. … 
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