We are a mostly non-dairy house. That severely limits some of the options for dinner. Luckily, Asian inspired dinners are always an option. I am constantly recreating things we’ve had from takeout or making up things that feel like our favorite take out places.

This is a mash up of those inspirations. Dan Dan noodles are a Szechuan dish that I have completely changed from it’s original form by using curry (not Chinese) instead of the traditional sambal olek and removed the Szechuan peppers so my kids will actually eat it.

Is it authentic? No. Is is even Dan Dan Noodles? Hard to say. But it’s delicious and we love it. I think you will too.

In-no-way-authentic Dan Dan Noodles

Serves 4

1 red onion, sliced

2 tablespoons olive oil

2 lb ground pork

2 tbs red curry paste

2 tbs rice vinegar

2 tbs soy

2 tsp ginger

2 cloves garlic

2 carrots, grated

2 cups chicken stock

1 lb pappardelle noodles

4 scallions, whites and greens chopped

1 cup bean sprouts

¼ cup peanuts, chopped

STEP 1

Heat two tablespoons of olive oil in a large sauce pan and cook the onions slowly until translucent. Use low to medium heat so they cool nice and slow.

STEP 2

Add ground pork with red curry paste, rice vinegar, soy sauce, ginger, and garlic to the pan and cook until browned. 

STEP 3

When meat is browned, add carrots and stock.  Stir to combine and bring to a boil. 

STEP 4

Add noodles to the pan and stir to cover with stock.  Cover and let summer on low until the noodles are done.

STEP 5

When noodles are done serve hot with scallions, bean sprouts and peanuts. 

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I have been super interested in the Banza noodles - they are made with chickpeas instead of regular flour - which means they are packed with protein, fiber and have less carbs. There are definitely a few applications where these noodles aren’t exactly like their wheat filled counterparts, but when they are cooked in the sauce, they are perfect!

This soup is one of those dinners that I make when I have no idea what I’m doing for dinner. I almost always have carrots, celery and onion in the house. This goes even faster if you use a rotisserie chicken from the grocery store and shred it. I’ve gone that route before too as well and it’s just as delicious. And it cuts out about 10 minutes - which when you’re talking about 30 minutes total - that’s quite a bit of time.

Serve it with a big green salad, bread if you have teenagers, and enjoy!

One Pot Chicken Soup with Banza

serves 4

3 carrots, chopped

4 stalks celery, chopped

1 onion, chopped

4 cups chicken stock

1 bouillon cube

1/2 lb chicken breast, sliced

1 - 8oz box Banza cavatappi noodles

2 cups water

salt & pepper to taste

STEP 1

In a large stock pot, cook down carrots, celery and onion until soft. Season with salt and pepper.

STEP 2

Pour in chicken stock and stir in the bouillon cube (or equivalent - I like the paste version). Bring to a boil.

STEP 3

Add the chicken and cook until done. Then add noodles + 2 cups water. Bring to a boil and cook until the noodles are done. Season with salt & pepper.

Serve hot with a big salad.

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