"A bowl of oatmeal built from the flavors of my favorite noodle dish, dan dan noodles, this is creamy, spicy, peanutty, and overall very flavorful," Stephanie Chung says.
2 cups water
1/2 cup bean sprouts
1/2 cup shredded Taiwanese cabbage
1/4 cup low-sodium chicken stock
3/4 cup cooked steel-cut oats
1/2 to 1 teaspoon chili sauce
1/2 tablespoon peanut butter
1/2 tablespoon Chinese sesame paste
2 tablespoons finely chopped scallions
1. Bring water to a boil in a pot over high heat. Add bean sprouts and cabbage and simmer on medium heat until tender, about 5 minutes. Drain and set aside.
2. In the same pot over medium heat, add stock, oatmeal, sprouts, and cabbage. Cook for 3 minutes, stirring occasionally.
3. Meanwhile in a small bowl, mix together chili sauce, peanut butter, and sesame paste. If mixture is too thick to stir well, add a splash of hot water to help paste blend together. Set aside.
4. When oatmeal is heated thoroughly, add sauce and scallions. Stir well and remove from heat. Cover pot and let sit for 2 to 3 minutes. Serve drizzled with sesame oil.