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Print this Recipe    Dan Mein

Dan-Dan Mein

1/2 lb. dry spaghetti or linguini
handful of fresh spinach leaves, stemmed and washed
2-3 Tbs. chunky peanut butter
1-4 tsp. Tuong Ot (chili-garlic paste) (to taste)

Cook the noodles al dante. In a frying pan or wok, quickly stir-fry
the spinach until it starts to wilt, then put this into a serving
bowl. Stir-fry the noodles quickly with a little oil (peanut oil
for flavor, maybe a splash of sesame oil also). Add this to the
serving dish. Add the peanut butter and tuong ot to the hot noodles,
and toss until well melted and distributed. You can also add chunks
of TVP if you want to simulate the missing pork.

Great all by itself, or with stir-fried veggies.

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