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
- 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.