Cauliflower Rice Dan Dan Noodles

These Cauliflower Rice Dan Dan Noodles are my ultimate comfort food.  Whether it’s cold + yucky out, or in this case when I’m home alone and just want to cozy up in the air conditioning.  It’s a dinner that’s part rice bowl, part moderately soupy ramen, and it’s just delightful.  The best yet - you can kinda kitchen sink the whole thing.  The caulliflower rice + mushroom mixture combined with the sauce is signature, and a soft boiled egg is a decent cherry on top, and you can finish the dish with a roasted veggie of pretty much anything you’ve got on hand.  Big Asian flavors with tons of veggies + a perfect sweet + salty sauce.  It’s everything, and on this occasion it kept me feeling cozy on the couch with a movie + the dogs + a chill night for just us.  

 
 

No need for meat

The combo of cauliflower rice + finely minced mushrooms is the perfect veggie substitute for ground beef, and it absorbs all the sweet + salty + umami-ness of the sauce.  Start by browning the mushrooms - getting a nice crispy texture on the little mushroom bits, and then the cauliflower rice is added in the “beef” things up

A little color + added veg - kale.  Fresh kale thinly sliced and added in at the very end so it get perfect tender.  It’s the perfect trio of veggies to carefully craft a meat-free filling

Umami

The sauce really is the bright spot of the whole dish.  The perfect combo of sweet chili sauce, salty soy sauce, hoisin, and creamy peanut butter.  Amped up with minced garlic + shallot - it just comes together to be this bold, soupy sauce that is in each forkful.  My tip for a successful + stress free sauce - don’t even worry about whisking in the peanut butter!  Whisk together all of the sauce ingredients to deglaze the pan, simultaneously add that peanut butter, and it will all perfect melt together

The cherries on top

The final touches - the garnishes - and they’re the best part.

  • Soft boiled egg.  Crucial!  That runny yolk adds a little decadence and is so so tasty.

  • Crunchy peanuts + thinly sliced jalapeños.  The crispy, crunch bits that add a little texture.

  • Roasted veggies.  And for that part you can take your pick.  Brussels, broccoli, bell peppers, sweet potatoes - any of them roasted with on their own with just a little EVOO, salt, and pepper.

It felt therapeutic to cook this up for a little bit of a later dinner - taking my time to get all the different components prepped + ready, and delicately assembling all the components in a bowl before diving in with a pair of chop-sticks.  The perfect Sunday night in to relax and enjoy the evening before another whirlwind of a work week.

 
 

For the sauce

  • 1/2 c. soy sauce

  • 1/4 c. hoisin

  • 1/4 c. sweet chili sauce

  • 2 tbsp rice wine vinegar

  • 1 tbsp Sambal Oelek (sriracha or other hot asian sauce is great)

  • 3 tbsp peanut butter

For the bowl

  • 2-3 tbsp sesame oil

  • 1 shallot, minced

  • 6 garlic cloves, minced

  • 2 1/2 c.finely chopped mushrooms

  • 1-12 oz. package of frozen cauliflower rice

  • 1 bunch of kale, thinly sliced

  • 2 1/2 c. veggie or broth

  • rred pepper flakes

  • 1 package unseasoned ramen noodles

  • sliced scallions

  • soft boiled egg

  • roasted veggie side: red peppers, brussels, or broccoli

  • Finely chopped peanuts

  • optional: everything bagel seasoning, sriracha

Start by making the sauce.  Whisk together all of the sauce ingredients - everything except for the peanut butter.  Set aside.

Place a large skilled over medium heat.  Add in the sesame oil, shallots, + garlic, cooking for 2-3 minutes (just long enough for the garlic to be fragrant).  Add in the mushroom, cooking for 5-7 minutes until they’re browned.  Add in the cauliflower rice, cover, and continue to cook on medium for 5-7 minutes (so the cauliflower rice is no longer frozen solid).  Uncover, add in the sauce mixture + peanut butter, stirring to combine.  Increase the heat and bring the mixture to a simmer.  Add in the broth and keep over medium high.  Bring the mixture back to simmer, and let it cook uncovered for 10-12 minutes.  The liquid should reduce by about 75% - still be liquidy but more viscose.  Add in the kale, cover, reduce the heat to medium, and cook for 5 minutes.  Stir, and continue to cook over low heat.

Make the ramen to package instructions.

To assemble the bowls, scoop a bit of the ramen noodles in a bowl + top with the cauliflower mixture.  Lay a few slices of the jalapeños in the bowl + top with the roasted veggies.  Top with the soft boiled egg, cut in half.  Finish with a sprinkling of scallions, peanuts, and any of the other toppings that sounds good to ya.  Dive in with a pair of chopsticks + enjoy.

Lesley ZehnerComment