Dan Dan Noodles

Servings: 6

1/3 cup sesame oil

6 cloves garlic, minced

1 tbsp chili flakes

1/2 cup tamari (or soy sauce)

1/4 cup hoisin

1 tbsp honey

2 tbsp rice vinegar

3 tbsp peanut butter or tahini

8 oz Chinese egg noodles or rice noodles

2 1/2 cups chicken broth

2 cups spinach, roughly chopped

1/2 lb ground pork or chicken

2 cups mixed mushrooms, chopped

1 shallot, coarsely chopped

4 stalks green onion, thinly sliced

1. Make chili oil: Heat a large skillet over medium heat. Add sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until garlic is fragrant, about 5 minutes. Remove from heat and transfer oil to glass jar.

2. Combine tamari, hoisin, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.

3. Cook noodles according to package directions. Drain and set aside.

4. In a large pot, add broth and 1/2 the tamari mixture. Bring to a simmer over medium heat. Stir in spinach and keep warm.

5. In a large skillet, heat sesame oil over medium-high heat. Add ground pork. Season with pepper and cook through, about 5 minutes.

6. Add mushrooms and shallot and cook for 2-3 minutes.

7. Slowly pour in 1/2 the tamari mixture. Bring to a simmer and cook until the sauce coats the meat and it begins to caramelize and get crispy, about 5 minutes.

8. Add 2-4 tbsp of chili oil and remove from heat.

9. Ladle broth into bowls. Add noodles and toss to combine. Spoon meat over noodles. Top with green onion and additional chili oil.

https://www.halfbakedharvest.com/better-than-takeout-dan-dan-noodles/#wprm-recipe-container-83098

Hoisin Marinade for Tofu

Yield: 3/4 cup

1/2 cup hoisin sauce

1 tbsp tamari

3 tbsp rice vinegar

1 tbsp lime juice

1 tbsp sriracha

1 clove garlic, finely minced

1 small knob ginger, finely minced

Cashew Chicken

Yield: 2-3 servings

1 tbsp tamari

1 tbsp fish sauce

1 tbsp maple syrup
1 tbsp hoisin
2 tbsp coconut oil

2 boneless, skinless chicken breasts, cut into thin pieces
1 small onion, diced

2 cloves garlic, minced

1 red pepper, diced

1 green pepper, diced

3/4 cup cashews

2 stalks green onion, thinly sliced

1. In a small bowl, combine tamari, fish sauce, maple syrup, and hoisin. Set aside.

2. In a large skillet, heat the oil over high heat. Once the skillet is hot, add the chicken and cook until both sides turn slightly brown. Remove chicken from the pan.

3. In the same skillet, add the onion and garlic and saute for 3 minutes.
4. Add the bell peppers and cashew nuts. Toss and cook for 2 minutes.
5. Add the chicken and then the sauce. Stir to combine well.
6. Garnish with green onion and serve immediately with steamed rice.

http://rasamalaysia.com/thai-cashew-chicken/2/