Shared Plates: May 2017 Contest Winner


Shared Plates: May 2017 Contest Winner

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Remember when metro Detroit got that horrible wind storm in March? Then we got snow that melted and then more snow that melted and then snow/rain? Somewhere in between all that crazy weather I skipped going to the grocery store and desperately needed something for dinner.

That’s when I came across this Sesame Dan Dan Noodle Bowl recipe. I love this recipe, (adapted from the May 2016 issue of Better Homes and Gardens), because it’s delicious, easy to make, and odds are most of the ingredients are in your home already. 

I did make some changes to the recipe based on what I had on hand, but that is what I truly love about this dish. You can add more vegetables, change the protein, or make it strictly vegetarian. This noodle bowl has the right amount of spice from the sriracha and sourness from the dill pickle. Trust me; you want to add the dill pickle. I hope you find this recipe delicious and it saves you a trip to the store! – Claire Gallo

Sesame Dan Dan Noodles


8 ounces dried round Chinese egg noodles or spaghetti
2 tablespoons soy sauce
2 tablespoons tahini (sesame seed paste)
1 tablespoon seasoned rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon sriracha sauce
2 cups reduced-sodium chicken broth
1 tablespoon peanut or canola oil
8 ounces uncooked lean ground pork
1/3 cup finely chopped dill pickles
2 cloves garlic, minced
1 cup of fresh carrot ribbons (To create ribbons: peel outer layer of carrot with vegetable peeler)
1 cup of sliced mushrooms
Sliced green onions, fresh cilantro leaves, coarsely chopped peanuts, and/or crushed or whole black peppercorns


Cook noodles according to package directions; drain. Meanwhile, in small saucepan whisk together soy sauce, tahini, vinegar, sesame oil, and sriracha. Stir in broth; heat over low heat.

In wok or large skillet heat peanut oil over high heat. Add pork and cook until browned, breaking up meat. Drain off any fat. Add pickles, garlic, carrots, and mushrooms; cook about 2 minutes more or until pork is crispy.

Divide noodles among serving bowls. Spoon broth mixture over noodles and top with pork mixture. Garnish with onions, cilantro, peanuts, and/or crushed peppercorns.

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