Dan Dan Mein

40 minutes Prep: 10 minutes Cook: 25 minutes

176 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	pound	udon noodles
1	package	bean sprouts
1	tablespoon	vegetable oil
1/2	pound	ground beef, lean
1	teaspoon	garlic	minced
1	teaspoon	ginger root	minced
4 1/2	teaspoons	hot bean sauce
3/4	cup	chicken broth
2	tablespoons	sherry
1	tablespoon	soy sauce, light
1/2	cup	scallions, spring or green onions	chopped
1	tablespoon	cornstarch
2	tablespoons	water

Directions

Cook noodles in boiling water for about 6 minutes, rinse and drain.

Place on serving platter. Lightly blanch bean sproutsand arrange around noodles; set aside.

In a wok, heat oil and brown beef.

Add garlic, ginger, bean sauce; stir-fry 1 minute. Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half.

Stir in green onions. Combine cornstarch and water, stir into hot mixture.

Cook until sauce thickens.

Pour over noodles. Garnish with Chinese parsley.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 138g

Amount per Serving

Calories 176 49% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 48mg	16%
Sodium 278mg	12%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	2%
Sugars 1.0g
Protein 16.0g	32%

Vitamin A	3%		Vitamin C	4%
Calcium	2%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to spag

Last Recipes Viewed

Recipe Bite

Into the Frying Pan

by Mark R. Vogel

Sautéing is cooking food in a small amount of fat over high heat. A sauté pan, (a.k.a. skillet or frying pan), with straight sides is known as a...

Member Review

Barbequed Ribs

This recipe made my dinner not only delicious but also so simple. I switched sugar for brown sugar on the rub (which is what makes this dish so wonderful). I skipped making the sauce for a bottled version to save time. I never cooked a rack before because I thought it was so difficult to cook. My deli just lost a customer buying racks of ribs; Now, I can do it on my own.

Reviewed by womackd71