Bolognese + Asian fusion = Bologasian.
Sounds strangely appetizing, right?
Welcome to the the perfect marriage of traditional Italian cuisine and intense Asian-inspired flavor. My far eastern kick continues this week with two recipes from Cuisine at Home that balance hot and savory with chilled sweet and sour. This quick-fix duo begs for original interpretation, so feel free to kick up the heat with a dash of Sriracha or toasted peanut garnish.
Dan Dan Noodles & Pickled Cucumber Salad
Yield: 4 servings
Prep Time: 15 min
Cook Time: 20 min
For the pickled cucumber salad:
2 cups cucumbers, thinly sliced
½ cup red onion, thinly sliced
¾ cup rice wine or white wine vinegar
1 Tablespoon sugar
1 teaspoon salt
For the noodles:
½ pound pasta (Recommended: Whole Wheat Linguine)
¼ cup dry sherry
¼ cup chicken broth
3 heaping Tablespoons chunky peanut butter
2 Tablespoons soy sauce
1 Tablespoon brown sugar
1 Tablespoon chili garlic sauce
1 teaspoon toasted sesame oil
¼ cup red bell pepper, small dice
2 Tablespoons finely grated fresh ginger
2 Tablespoons minced garlic
12 ounces ground turkey
For the pickled cucumbers:
Combine all ingredients. Taste and adjust seasoning. Refrigerate until ready to serve.
For the noodles:
Cook the pasta in salted boiling water until al dente. Strain and reserve.
Whisk together the dry sherry, chicken broth, peanut butter, soy sauce, brown sugar, chili garlic sauce and toasted sesame oil. Reserve.
Saute the garlic, ginger and red pepper in a small amount of oil for 2-3 minutes. Reserve.
Brown the ground turkey in a large saute pan until cooked fully. Add the sauteed aromatics to the turkey.
Pour the reserved peanut sauce into the pan with the browned turkey and cook on medium heat just until sauce thickens.
Add the noodles to the pan and toss to coat.
Serve the noodles with the Pickled Cucumber Salad.
Recipes adapted from Cuisine at Home.