Spicy Dan Dan Noodles with Pea Tips & Gai Lan
Coming from a big family, it is hard to keep track of who we've seen and when but we always have worked to make the effort. This Dan Dan noodle dish traditionally made with ground pork and Schezuan chili peppers takes me back to one of these special memories of me and my cousins meeting for lunch after Christmas to catch up. One of my fondest memories shared knowing how much effort it takes to keep in touch, it's funny how some dishes bring you such comfort and a sense of home.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. Begin with unpacking the noodles with greens into your desired bowl, pour dan dan sauce on top and finish with chopped chili peanuts.
This dish is rich in protein, fibre, vitamins (B complex, C, K). Iceberg lettuce, most well-known as a base for salads, is an excellent substitute for buns and wraps and contains fibre, and vitamins A & K. Adding tempeh to this recipe adds probiotics that help increase beneficial bacteria in the intestines.
Protein: Tempeh, fermented soy, provides all the essential amino acids allowing the body to form proteins necessary for growth and development.
Fibre: Vegetables in this dish (tempeh, cabbage, carrot, celery, onion, red pepper, bamboo shoot, and lettuce) provide fibre that feeds friendly bacteria in the digestive tract. helping to maintain larger populations.
Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Red pepper is rich in B vitamins, especially B6 which may help with improving mood and brain health.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Bell peppers and cabbage have some of the highest levels of Vitamin C.
Vitamin K: Key to helping regulate the body’s inflammatory process, many vegetables in this dish (cabbage, carrots, celery, cilantro) provide excellent sources of vitamin K.