Dan Dan Noodles with Vegetables

(Makes about 4 servings)

Dan Dan Sauce:

2 Tbsps – Peanut Butter

¼ Cup – Black Rice Vinegar (or Rice Vinegar)

2 Tbsps – Soy Sauce

1 Tbsp – Tahini

2 Tbsps – Cilantro, chopped

1 tsp – Garlic, minced

1 Tbsp – Ginger, minced

2 tsps – Chinese Five Spice

1 tsp – Sambal Oelek (Chili Paste)

1 ½ Cups – Beef Broth

2 Tbsps – Honey

275g – Somen Noodles (3 bundles)

1 tsp – Canola Oil

1 lb – Ground Beef, lean

3 ea – Baby Bok Choy, chopped

1 medium – Carrot, julienne

½ Medium – Red Onion, sliced

5-6 ea – Mushrooms, sliced thick

Toppings:

Peanuts, roasted and crushed

Slivered Green Onions

Chili Crisp

Method:

1. Using a blender or immersion hand blender, blend all ingredients for Dan Dan Sauce until well combined. Set aside until required.
2. Cook somen noodles according to package directions. Rinse with cold water and set aside until required.
3. In a large, tall-sided non-stick pan or wok, heat oil over medium high heat. Brown ground beef until evenly browned with some crispy bits.
4. Add onions and mushrooms and continue to saute until just softened.
5. Then add carrots and bok choy and continue to cook for another 3-4 minutes until all the vegetable are softened.
6. Add Dan Dan Sauce and bring to a low simmer. Lower heat to medium low and simmer for about 5-6 minutes.
7. Stir in cooked somen noodles and serve while hot.
8. Top with desired amount of toppings.

– Curated by Chef Anna Hymers for the February 2026 edition of Cattle Country.