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.

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