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Dan Dan Noodles

We’ll never say no to tasty fresh noodles, you peeps know the dealio by now! Dan dan noodles are a classic street food dish whose origins can be traced to Chinese Szechuan cuisine, and we are so totally stoked to share our version with you tonight! These aren’t just any noods, though, puffed tofu is involved and there’s also a gingery-garlicky coconut sauce that you’ll coat your noods in. The Korean red pepper flake + cashew crumble is what changes the game, though, it’s got just the right amount of fiery kick (go light at first!) and salty crunch (from the cashews!) You’ll start light, but by the end of the meal, you’ll want to sprinkle it on everything 🙂 Nood time!

What’s in your bag:

  • Fresh lo mein noodles
  • Puffed tofu, snow peas + edamame
  • Szechuan coconut sauce
  • Korean red pepper flake + cashew crumble
  • Smashed cucumber salad
  • Baby bok choy with black garlic

What you’ll need from home:

  • Aluminum foil-lined sheet tray
  • Saucepan
  • Pasta pot with salted water
  • Strainer
  • Salt
  • Olive oil

Total prep time: 10-15 minutes

The Baby Bok Choy

  1. Preheat the oven to 350F.
  2. Arrange your baby bok choy on an aluminum foil-lined sheet tray and place the tray in the oven for 4-6 minutes. Remove carefully from the oven!

The Lo Mein Noodles

  1. Bring water to boil in a pasta pot and salt the water.
  2. Drop in the noodles and let them cook for 90 seconds. Make sure to test for doneness! 
  3. Strain your noodles and toss with a light drizzle of olive oil to prevent clumping. Set your noodles aside, we’ll come back to them soon!

The Tofu + Veggies and Szechuan Coconut Sauce

  1. Over low-medium heat, drizzle a little olive oil in your saucepan and add your tofu + veggies. Saute for 3-4 minutes.
  2. Add your noodles. Stir the noodles, tofu + veggies around to mix them all up! 
  3. Grab your Szechuan coconut sauce, add it to your pan, and stir for 3-4 minutes or until everything is heated through. Want it super saucy? Add more!
  4. Grab a shallow bowl for serving. Arrange your finished noodles in the bowl and top with a spoonful of your Korean red pepper flake + cashew crumble.
  5. Smashed cukes (served cold) and bok choy can go on a side plate!
  6. Enjoy 🙂

That’s it! Dinner solved, dinner served. #weareWECO

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