Chicken Dan Dan Noodles Recipes

CHICKEN DAN-DAN NOODLES

Steps:

• Bring a large pot of water to boil and add noodles, stir to separate and cook until tender, 5 to 8 minutes or according to package instructions. Drain and rinse with cold water.
• Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl.
• In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce,chili oil and sesame oil.
• Heat a large, not nonstick, frying pan over high heat and swirl in canola oil. Add green onions and chicken mixture, stirring to break up the meat, until chicken is lightly browned and no longer pink, 4 to 5 minutes. Add bell peppers and stir for 1 minute. Add the chicken broth mixture, stir until slightly thickened, 2 minutes.
• Add snow peas and noodles to pan. With tongs, toss just until the snow peas are brighter green and noodles are well combined and heated through, 1 to 2 minutes. Add 1/4 cup peanuts and toss. Top with more green onions and remaining peanuts and serve with more green onions and remaining peanuts and serve with more chili garlic sauce and chili oil.
• Note: we did not add the peanuts to the dish while cooking, instead added the chopped peanuts to the plated dish along with the green onions at the table as desired.

GROUND CHICKEN DAN DAN NOODLES

Steps:

• Slice the scallions, separating the whites (for the chicken) from the greens (for garnish). If not already minced, peel and mince the garlic and the ginger.
• Make the Sauce. Mix together in a bowl: the Peanut Butter, Sesame Oil, Chili paste, Honey, Vinegar, and Cinnamon in a bowl. Once combined, whisk in the Soy sauce and water.
• Cook the egg/rice noodles according to package directions. Drain and set aside. See note #3 for tip with rice noodles.
• Preheat a large skillet/frying pan over medium-high heat. Add 2 tablespoon of olive oil and then the ground chicken. Break up the chicken as it cooks and let it really get browned, cooking about 5 minutes.
• To the chicken, stir in the minced garlic and ginger, plus the whites of the scallions and cook another 2-3 minutes. Then add the Chicken Broth scraping up all of browned bits from the bottom. Finally, stir in the Sauce, HALF of the scallion greens, and the spinach leaves. Let cook for a final 4-5 minutes until the sauce is thickened and completely coating the chicken.
• Add half of the noodles to the pan (or all of them if you can fit them) and slowly toss to combine.
• To serve, add some of the plain noodles to the bottom of the bowls (this is if they didn't all fit in the pan with the sauce), then top with the saucy noodles and more meaty sauce. Garnish with the remaining green scallion slices and Enjoy!

DAN DAN NOODLES

Steps:

• Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
• Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions.

DAN DAN NOODLES

Steps:

• Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
• Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
• To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
• In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
• Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.

DAN DAN NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
• Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
• Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.