We’re back in the kitchen with Chef Steph of BitesXSteph, a Venice-based private chef and good friend of ours. Her Desert Dan Dan noodles bring together tahini, ground chicken, Spicy Desert Dust and Chiltepin, finished with scallions and crushed peanuts.
250 g (9 oz) dried spaghetti or noodles of choice; Chef Steph uses gluten-free spaghetti
2 tablespoons tahini
1 tablespoon chili oil
3 tablespoons soy sauce, for the sauce
2 garlic cloves, grated
1 teaspoon honey
1/2 tablespoon Spicy Desert Dust, for the sauce
1/4 teaspoon ground Desert Dust Chiltepin Peppers
1 lb (450 g) ground chicken
1 tablespoon avocado oil
1 teaspoon soy sauce, for the chicken
1/2 tablespoon Spicy Desert Dust, for the chicken
Chopped scallions, to finish
Crushed peanuts, to finish
A sprinkle of ground Chiltepin, optional and to taste
Thinly sliced cucumber, optional
Directions
Whisk the sauce. In a large serving bowl, whisk together the tahini, chili oil, 3 tablespoons soy sauce, grated garlic, honey, 1/2 tablespoon Spicy Desert Dust and 1/4 teaspoon ground Chiltepin.
Cook the chicken. Heat the avocado oil in a skillet over medium-high heat. Add the ground chicken, 1 teaspoon soy sauce and the remaining 1/2 tablespoon Spicy Desert Dust. Break the chicken into small pieces as it cooks, about 7–10 minutes, until it reaches 165°F (74°C). Set aside and keep warm.
Cook the noodles. Meanwhile, bring a large pot of water to a boil. Cook the spaghetti or noodles according to the package directions. Reserve a little cooking water before draining.
Toss and finish. Add the hot noodles to the bowl of sauce and toss thoroughly. If needed, loosen with a small splash of the reserved noodle water. Top with the cooked ground chicken, scallions and crushed peanuts. Add cucumber for crunch and a light sprinkle of Chiltepin if you want extra heat. Stir and serve.
The Dust In This Recipe
Spicy Desert Dust
$12.99
Chef Steph uses Spicy Dust in both the tahini sauce and ground chicken. A little ground Chiltepin adds another layer of heat.
✦IN THE SAUCEWhisk into tahini, chili oil, soy sauce, garlic and honey.
✦IN THE CHICKENSeason the ground chicken as it cooks, then spoon it over the noodles.
This is Chef Steph’s Desert Dust take on Dan Dan noodles: tahini, chili oil and soy sauce with ground chicken, Spicy Dust and Chiltepin. It is her own interpretation rather than a traditional Sichuan recipe.
WHICH NOODLES SHOULD I USE?
Chef Steph uses gluten-free spaghetti. Regular spaghetti or another noodle you enjoy will also work; follow its package cooking directions. The quantities here allow 250 g of dried noodles for four servings.
IS THIS RECIPE GLUTEN-FREE?
Gluten-free noodles alone do not make the whole dish gluten-free. Choose a suitable gluten-free soy sauce or tamari and check every seasoning, chili oil and topping label, including cross-contact information.
HOW SPICY IS IT?
The sauce combines chili oil, Spicy Dust and ground Chiltepin, so expect heat. Chili oils vary. Leave the optional finishing sprinkle off if you want less heat, and serve extra Chiltepin separately.
CAN I USE A DIFFERENT GROUND MEAT?
Chef Steph’s original allows ground chicken or your meat of choice. This method gives the cooking temperature for chicken. If changing the meat, follow the appropriate safe cooking temperature and adjust the cooking time.
HOW LONG DOES IT TAKE AND HOW MANY DOES IT SERVE?
Allow about 15 minutes to prepare and 15 minutes to cook, with the noodles and chicken cooking at the same time. This version uses 250 g of dried noodles and 1 lb of ground chicken for approximately four servings. Timings and serving sizes are estimates; follow the noodle package directions and check the chicken with a thermometer.
WHICH ALLERGENS SHOULD I CHECK?
Tahini contains sesame; soy sauce contains soy and often wheat; the topping contains peanuts. Spicy Desert Dust lists mustard. Check the chili oil, noodles and all current packaging for other allergens and cross-contact information.
HOW SHOULD I STORE LEFTOVERS?
Refrigerate promptly in a shallow covered container within two hours, or one hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. Reheat the chicken and noodles to 165°F (74°C), loosening the sauce with a splash of water if needed.
Greek yogurt, lemon and Savory Desert Dust coat boneless chicken thighs before a turn on the grill. Scrape away heavy clumps of marinade so the surface can brown without a thick yogurt coating catching on the grate.
