Best Chicken Dan Dan Noodles Recipes

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DAN DAN NOODLES



Dan Dan Noodles image

Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don't be daunted by the list and steps, there's no need to rush. Cook and prepare all the parts except the noodles. Cook the noodles just before serving so they're piping hot because the idea is to toss hot noodles with the pork and sauce so the heat warms everything else up. That's the Dan Dan way!

Provided by Nagi

Categories     Mains

Number Of Ingredients 21

2 tbsp Chinese sesame paste ((sub tahini, Note 1))
1.5 tbsp Chinese chilli paste in oil (, adjust spiciness (Note 2))
4 tbsp light soy sauce ((Note 3))
2 garlic cloves (, minced)
3 tsp white sugar
1/2 tsp Chinese five spice powder ((Note 4))
1 tsp Sichuan pepper powder (, preferably freshly ground (Note 5))
3 tbsp (or more!) chilli oil (, preferably Chinese (Note 6))
3/4 cup (185ml) chicken broth/stock (, hot, low sodium)
2 tsp Hoisin sauce
1 tsp dark soy sauce ((Note 7))
1 tbsp Chinese cooking wine ((sub 2 tbsp extra chicken stock))
1/2 tsp Chinese five spice powder ((Note 4))
1 tbsp vegetable oil
250g/ 8oz pork mince ((ground pork))
1 tsp vegetable oil
30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) (, finely chopped (Note 8))
500g/1lb white fresh noodles (, medium thickness (Note 9))
16 choy sum stems (, cut into 15cm pieces)
2 green onions (, finely sliced)
1 tbsp peanuts (, finely chopped (optional))

Steps:

  • Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.
  • Mix together hoisin, soy, Chinese wine and five spice ("Sauce").
  • Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.
  • Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
  • Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.
  • Bring a large pot of water to the boil. Cook noodles per packet directions.
  • Add choi sum for last 1 minute of cooking.
  • Drain.
  • Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
  • Sprinkle with peanuts and green onions and serve.
  • To eat, mix it all up to coat the noodles well with Sauce, then devour!

Nutrition Facts : Calories 604 kcal, Carbohydrate 56 g, Protein 21 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 1364 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

DAN DAN NOODLES



Dan Dan Noodles image

A Dan Dan Noodles recipe that's tried, true, and authentic. With this recipe, you can try out this spicy, numbing Sichuan classic at home!

Provided by Judy

Categories     Noodles and Pasta

Time 1h30m

Number Of Ingredients 24

2 tablespoons Sichuan peppercorns
1 cinnamon stick
2 star anise
1 cup oil
1/4 cup crushed red pepper flakes
3 teaspoons oil
8 oz. ground pork ((225g))
2 teaspoons sweet bean sauce or hoisin sauce
2 teaspoons shaoxing wine
1 teaspoon dark soy sauce
1/2 teaspoon five spice powder
1/3 cup sui mi ya cai
2 tablespoons sesame paste (tahini)
3 tablespoons soy sauce
2 teaspoons sugar
1/4 teaspoon five spice powder
1/2 teaspoon Sichuan peppercorn powder ((we ground whole Sichuan peppercorns in a mortar and pestle))
1/2 cup of your prepared chili oil ((scary, but yes!))
2 cloves garlic ((very finely minced))
¼ cup hot cooking water from the noodles
1 pound fresh or dried white noodles ((450g, medium thickness))
1 small bunch leafy greens ((spinach, bok choy, or choy sum))
chopped peanuts
chopped scallion ((optional))

Steps:

  • To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon. Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you'll need, but you'll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
  • To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside. Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya cai (pickled vegetables) for a few minutes. Set aside.
  • To make the sauce: Mix together all the sauce ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
  • To prepare the noodles and veggies: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
  • Divide the sauce among six bowls (or four if you want larger servings), followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts (optional) and scallions.
  • Mix everything together and enjoy!

Nutrition Facts : Calories 512 kcal, Carbohydrate 41 g, Protein 15 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 936 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

DAN DAN NOODLES



Dan Dan Noodles image

Dan dan noodles is a classic Chinese Sichuan dish featuring a spicy sauce over noodles.

Provided by Cooking44

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 14

1 (16 ounce) package egg noodles
2 tablespoons canola oil
⅔ cup dry-roasted peanuts
6 tablespoons low-sodium soy sauce
2 tablespoons sambal oelek (chile paste)
2 teaspoons white sugar
5 cloves garlic, peeled
1 (1 inch) piece fresh ginger, peeled
8 ounces ground pork
⅛ teaspoon salt
1 ¼ cups cucumber - peeled, seeded, and chopped
¾ cup thinly sliced green onion
⅓ cup chopped fresh cilantro
3 tablespoons lime juice

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.

Nutrition Facts : Calories 540.1 calories, Carbohydrate 65.7 g, Cholesterol 87.2 mg, Fat 22.2 g, Fiber 4.6 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 663.1 mg, Sugar 5.2 g

CHICKEN DAN-DAN NOODLES



Chicken Dan-Dan Noodles image

This recipe came from Sunset Magazine, March 2016. My husband and I had a great time making this for dinner - messed up the whole kitchen, but the end result was well worth it ! With a little better planning I bet we can be a little neater next time, because we Will be making this one again.

Provided by lesliecoy

Categories     Asian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb chinese style noodles
1 tablespoon ginger, fresh, minced
2 teaspoons garlic, fresh, minced
2 tablespoons cornstarch
3 tablespoons soy sauce, reduced-sodium
3/4 lb ground chicken (used 1 lb chicken breasts boneless and skinless , roughly chopped)
2/3 cup low sodium chicken broth (used 2/3 cups low-sodium vegetable broth)
2 tablespoons peanut butter, creamy
1 tablespoon rice vinegar, unseasoned
2 teaspoons asian chili-garlic sauce (used Sriracha Chili Sauce)
2 teaspoons hot chili oil (left out )
2 teaspoons toasted sesame oil
2 tablespoons canola oil (or safflower oil)
1/4 cup green onion, sliced (plus extra for garnish )
1 1/2 red bell peppers, seeded and cut into slivers
1/2 lb snow peas, trimmed
1/2 cup dry roasted salted peanut, chopped

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.

Nutrition Facts : Calories 711.3, Fat 37.4, SaturatedFat 6.4, Cholesterol 121, Sodium 1102.7, Carbohydrate 62, Fiber 7.6, Sugar 7.6, Protein 36.2

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