Dan dan celeriac “noodles”

Prep 30 min
Total 30 min
Serves 4



2 mini
cucumbers, cut into matchsticks
1/4 cup
rice vinegar, divided
1 tsp
granulated sugar, divided
1 tbsp
450 g
garlic cloves, minced
1 tbsp
minced ginger
1 cup
low-sodium chicken broth
3 tbsp
crunchy natural peanut butter
2 tbsp
low-sodium soy sauce
1 1/2 tbsp
4 cups
sautéed celeriac noodles, (about 1 large)
green onions, thinly sliced


  • COMBINE cucumbers, 2 tbsp rice vinegar and 3/4 tsp sugar in a medium bowl. Toss to coat. Set aside.
  • HEAT oil in a large non-stick frying pan over medium-high. Add pork, garlic and ginger. Cook, stirring and breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 min.
  • WHISK broth, peanut butter, soy sauce, chili-garlic sauce, remaining 2 tbsp vinegar and 1/4 tsp sugar in a small bowl. Add to pan and bring to a boil. Cook until thickened, about 2 min.
  • DIVIDE celeriac noodles among bowls. Top with pork mixture, then pickled cucumbers and green onions.


Kitchen tip: To make celeriac noodles, cut off the top and bottom of the celeriac and stand it on a cutting board. Peel off the skin with a knife. When spiralizing press it firmly while twirling to get long, even noodles. If your spiralizer has a removable blade, hold it in place with your other hand. A large celeriac yields about 1 kg or 8 cups spiralized.

Kitchen tip: To sautée, add 1 tbsp oil or butter and 1/2 tsp salt for every 8 cups. It takes about 5 min to cook over medium heat until almost tender. It will cook down to about half of the original amount.


Calories 512
Protein 30 g
Carbohydrates 32 g
Fat 31 g
Fibre 6 g
Sodium 1078 mg

Chatelaine Basics: How To Make Classic Risotto

Issue: September 2018

Written by:

Photo credit: Photo, Erik Putz.

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