Goat Dan Dan Noodles with Broccoli

Goat Dan Dan Noodles with Broccoli

Happy Goatober! To celebrate the versatility of goat, we whipped up a bowl of Dan Dan Noodles, a Sichuan dish more commonly served with ground pork. The result was a leaner, more flavorful dish with a bit of a kick from the Chinese five spice powder. Go ahead and add your favorite vegetables to create this tasty and easy dish.

Adapted from Marley Spoon
Serves 2

1 oz. fresh ginger, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
4 oz. chopped veggies, such as pepper, broccoli or greens
12 oz. ground goat
¼ tsp Chinese five spice powder
3 tbsp tamari
3 tbsp mirin
2 tbsp tahini
10 oz. fresh ramen noodles
vegetable, safflower, or canola oil

Bring a large pot of water to boil. Combine goat, five spice powder, and ½ tsp salt in a medium bowl and mix well. Combine tamari and mirin in a small bowl.

Heat 1 tbsp oil in a medium skillet over high. Add veggies, season with salt, and sauté until starting to brown, 2-3 minutes. Transfer to a plate.

Add 3 tbsp oil to the same skillet over high heat. Add seasoned goat in one layer and cook, breaking up pieces with a wooden spoon until crispy and brown, 4-6 minutes.

Add ginger and garlic to the skillet and cook until fragrant, stirring about 1 minute. Reduce heat to medium-high and stir in tamari and mirin, scraping up the browned bits from the bottom of the skillet. Stir in tahini and ¾ cup water. Cook until reduced and just a little sauce remains — about 2 minutes. Remove from heat.

Add ramen noodles to boiling water and cook until tender but still chewy, 2/3 minutes. Drain. Divide between bowls. Top ramen noodles with the sautéed vegetables and goat sauce. Mix well to combine and coat the noodles.

 

The post Goat Dan Dan Noodles with Broccoli appeared first on HERITAGE FOODS USA.


←  Back to Heritage Foods Blog: Pro Tips, Updates, and More!

Comments

Leave a comment

Please note, comments must be approved before they are published