Chopped pecans prepared Dandanmian style and served over tender noodles, topped with a garlic pecan crunch chili oil and sweet and savory sauce, garnished with green onions.
6 ea – scallions, sliced, whites & greens separated
3 cloves – garlic, chopped
1 cup – water
5 Tbsp – hoisin sauce
5 Tbsp – soy sauce
4 Tbsp – Chinese black vinegar
½ tsp – cornstarch
4 Tbsp – pecan flour (or ground pecans)
2 Tbsp – pecan butter
2 tsp – kosher salt
¼ tsp – ground cayenne pepper
½ tsp – cracked pepper
½ tsp – five spice powder
2 tsp – ground Szechuan peppercorn
3 Tbsp – spicy chili crisp
2 pounds – cooked Chinese noodles
Canola oil – as needed
Preparation
Fill a small pot with water and add pecan pieces, bring them to a boil and soften, about 10 minutes. Turn off heat and cool before straining. Discard the liquid.
In a small bowl, make the sauce by whisking vinegar, soy sauce, water, garlic, hoisin, cayenne, five spice, pepper, pecan butter, pecan flour, cornstarch, and Szechuan peppercorn.
Prepare a sauce pan and add about ¼ cup of canola oil, add ¼ cup of the drained pecan pieces. Cook over medium-low heat until pecans are golden brown. Mix in chili crisp and allow to cool.
In a sauté pan, add canola oil to coat, add in scallion white followed by drained pecans, sauté over medium until light brown, add in ½ cup of the sauce, bring to a boil and move to a container.
Coat pan with oil, add spinach and cook until just wilted. Remove and coat with oil again.
Add noodles and sauté for 1 minute. Pour in the remaining sauce and cook until thickened.
Plate noodles, top with spinach, pecans, oil, and chopped scallion greens. Serve immediately.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
