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Chinese
Dan Dan-Style Noodles (Peanut-Free)
Rice noodles in a sesame-chili sauce under crispy spiced turkey — the numbing-spicy Sichuan classic, allergy-safe.
487Calories
30.8gProtein
57.5gNet carbs
4.7gFiber
12.9gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
6 oz (180 g) dry flat rice noodles
180 g
11 oz (300 g) 99% lean ground turkey
300 g
3 Tbsp (45 g) tahini (the traditional sesame-paste base)
45 g
2⅔ Tbsp (40 g) coconut aminos, divided
40 g
1 Tbsp (15 g) rice vinegar
15 g
2 tsp (8 g) allulose
8 g
3 cloves garlic, grated
9 g
2 tsp (8 g) grated ginger
8 g
1 tsp chili flakes + ½ tsp crushed Sichuan peppercorns + ½ tsp five-spice
5 g
2 tsp (8 g) toasted sesame oil
8 g
⅔ cup (150 g) hot broth
150 g
2½ cups (200 g) shredded cabbage or baby greens
200 g
2 green onions, sliced
20 g
Method
- Crisp the turkey in a hot pan with half the aminos and the five-spice, pressing and breaking until it's dark, crispy rubble — 6–8 minutes. Patience here is the 'meat topping' of legend.
- Sauce, per the tradition, built in the bowl: whisk the tahini, remaining aminos, vinegar, allulose, garlic, ginger, chili, peppercorns, sesame oil, and the hot broth until pourable.
- Cook the rice noodles just to tender; wilt the cabbage in the same water for the last 30 seconds. Drain.
- Divide sauce among three bowls, noodles and greens on top, crispy turkey over that, green onions last.
- Instruct everyone to toss violently before eating — dan dan arrives layered and gets eaten mixed.
Nutrition facts
Per serving.
Calories487
Total fat12.9 g
Total carbohydrate64.9 g
Dietary fiber4.7 g
Allulose2.7 g
Net carbs57.5 g
Protein30.8 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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