PF CHANG'S DAN DAN NOODLES
Make and share this Pf Chang's Dan Dan Noodles recipe from Food.com.
Provided by Valerie in Florida
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all sauce ingredients and set aside.
- Heat wok. Add one teaspoons of oil. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
- Add cooked ground chicken and sear, stirring and tossing for 5 to 10 seconds.
- Add sauce mixture and simmer for 20 seconds. Add egg noodles to boiling water and heat for 5 to 10 seconds. Remove noodles from water and place in strainer. Move to serving plate.
- Thicken chicken and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of noodles.
- Garnish with bean sprouts and julienne cucumbers.
Nutrition Facts : Calories 222.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 50.1, Sodium 1117.8, Carbohydrate 29.9, Fiber 1.4, Sugar 2.6, Protein 13.5
DAN DAN NOODLES (PF CHANG STYLE)
Original recipe comes from Todd Wilbur's book "Top Secret Restaurant Recipes" however I've made some minor changes to fit personal taste. For something different substitute leftover pork roast. Please note that we like spicy food so you may wish to adjust the amount sambal oelek you use.
Provided by Galley Wench
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute chicken breast in a skillet in a little oil for 10 to 12 minutes.
- Allow to cool; then mince.
- Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.
- For Sauce:.
- In a wok heat 2 tablespoons oil over medium heat.
- Add garlic and green onion and saute for just a few seconds; careful that the garlic doesn't burn.
- Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.
- Once thick, add the chicken and simmer for an additional 5 minutes.
- Place cooked noodles onto a serving plate.
- Spoon chicken and sauce over the top of the noodles.
- Garnish with bean sprouts or peanuts before serving.
CAFé CHINA'S DAN DAN NOODLES
Also known as dan dan mian, these noodles have regional variations - you're likely to find a peanut-laden, vegetarian version in Taiwan - but this recipe comes from Café China, a beloved Sichuan restaurant in New York City. Popularized in Chengdu, this dish takes its name from the Mandarin verb "dan," which refers to how vendors once carried the ingredients, hanging from bamboo poles balanced on their shoulders. The dish builds on a complex chile sauce that is more rich and robust than fiery. Though the ingredient list is lengthy, the process is clear-cut: Get the water boiling for your noodles while you prepare the sauce. Sauté the pork, seasoned with suimiyacai (preserved mustard greens), boil your noodles, and dinner is served.
Provided by Alexa Weibel
Categories dinner, quick, weeknight, meat, noodles, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to boil for the noodles.
- Prepare the chile oil: In a medium skillet, heat the 1/2 cup oil over high. Add the ginger, star anise, red-pepper flakes, ground chile, fennel seeds, cloves and cinnamon to a medium heatproof bowl. Once the oil is shimmering, about 3 to 5 minutes, pour it over the spices. (The mixture will bubble vigorously.) Set aside for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing to extract as much seasoned oil as possible. Makes 1/3 cup chile oil.
- Prepare the pork: In a wok or nonstick skillet, heat 1 tablespoon canola or vegetable oil over high. Add the pork and cook, breaking it up the pork and stirring constantly with a wooden spoon, until browned and cooked through, about 4 minutes. Add the suimiyacai and stir quickly until just combined. Set aside. (The goal here is simply to integrate the mustard greens; there is no need to cook them.)
- Once chile oil has cooled, whisk in the soy sauce, sesame paste and Maggi seasoning. Set out four individual serving bowls, and add 2 tablespoons of chile sauce to each.
- Once the water boils, add the snow pea shoots to blanch just until wilted, about 1 minute, then use a slotted spoon to transfer them to a bowl. Add noodles to the boiling water and cook until just softened and tender, about 4 minutes. Drain and rinse under cold water just to cool slightly.
- Using tongs, divide the noodles and pea shoots among the bowls. (It's OK if the noodles are dripping some water; a little extra moisture is ideal so the noodles remain glossy but not sticky.) Top each with pork mixture, sprinkle with sliced scallions and serve immediately.
- Mix the noodles to coat with chile sauce before eating, and serve with additional sauce at the table.
PF CHANG'S GARLIC NOODLES RECIPE
Make and share this Pf Chang's Garlic Noodles Recipe recipe from Food.com.
Provided by Chelle0127
Categories < 30 Mins
Time 30m
Yield 2 , 2 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
- Wash cucumber. Slice diagonally into 1/4" thick slices. Slice into strips. Set aside.
- Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.).
- Add sugar and vinegar.
- Add noodle to wok, stirring and tossing to mix until noodle is heated through.
- Place on plates and surround with cucumber strips.
Nutrition Facts : Calories 1331.9, Fat 76, SaturatedFat 10.6, Sodium 2083.5, Carbohydrate 150.1, Fiber 10.5, Sugar 11.7, Protein 20.8
P.F. CHANG'S CHINA BISTRO GARLIC NOODLES RECIPE - (4/5)
Provided by sassy47
Number Of Ingredients 18
Steps:
- Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro. Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice into strips. Set aside. Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. Do not burn garlic or it will take on an acrid smell and taste. (If this happens, throw it out and start over.) Add sugar and vinegar. Add noodle to wok, stirring and tossing to mix until noodle is heated through. Place on plates and surround with cucumber strips. NOTE: Chinese noodle is available fresh frozen, and can be cooked like any fresh pasta. Bring water to boil, and noodles, separate. Drain and shock in cold water. Toss with salad oil. Uncooked fresh pasta can be frozen indefinitely. Cantonese Stir Fry Sauce: 1. Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles. 2. Recipe doubles. 3. Refrigerates well, up to a month. 4. Stir thoroughly before using.
PF CHANGS CHINA BISTRO DAN DAN NOODLES
Make and share this Pf Changs China Bistro Dan Dan Noodles recipe from Food.com.
Provided by CIndytc
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat wok or large skillet, add 1 tsp oil and sear the chili paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.
- Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.
- Add a "slurry," equal parts of cornstarch and water mixed together (a tsp or 2 of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.
- Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.
Nutrition Facts : Calories 304.4, Fat 5.2, SaturatedFat 1.2, Cholesterol 69.2, Sodium 1124.8, Carbohydrate 45.6, Fiber 2.1, Sugar 3.2, Protein 17.1
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