Dan Dan Celeriac "Noodles"
36
- Prep Time30 mins
- Total Time30 mins
- Makes4 servings
Photo, Erik Putz.
Ingredients
2 mini cucumbers, cut into matchsticks
1/4 cup rice vinegar, divided
1 tsp granulated sugar, divided
1 tbsp sesame oil
450 g lean ground pork
3 garlic cloves, minced
1 tbsp minced ginger
1 cup low-sodium chicken broth
3 tbsp crunchy natural peanut butter
2 tbsp low-sodium soy sauce
1 1/2 tbsp chili-garlic sauce
4 cups sautéed celeriac noodles, (about 1 large)
2 green onions, thinly sliced
Instructions
COMBINE cucumbers, 2 tbsp rice vinegar and 3/4 tsp sugar in a medium bowl. Toss to coat. Set aside.
HEAT oil in a large non-stick frying pan over medium-high. Add pork, garlic and ginger. Cook, stirring and breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 min.
WHISK broth, peanut butter, soy sauce, chili-garlic sauce, remaining 2 tbsp vinegar and 1/4 tsp sugar in a small bowl. Add to pan and bring to a boil. Cook until thickened, about 2 min.
DIVIDE celeriac noodles among bowls. Top with pork mixture, then pickled cucumbers and green onions.
Nutrition (per serving)
Calories 512, Protein 30g, Carbohydrates 32g, Fat 31g, Fibre 6g, Sodium 1078mg.
Kitchen tip: To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. A large celeriac yields about 1 kg or 8 cups spiralized.
Kitchen tip: To sautée, add 1 tbsp oil or butter and 1/2 tsp salt for every 8 cups. It takes about 5 min to cook over medium heat until almost tender. It will cook down to about half of the original amount.