Best Dan Dan Noodles Pf Chang Style Recipes

Dan Dan Noodles (PF Chang Style) image

Provided by Galley Wench

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 chicken breast fillets (skinless, boneless)
2 tablespoons peanut oil, plus more for cooking chicken
1 (6 ounce) package chow mein noodles or 1 (6 ounce) package Chinese egg noodles
1 1/2 tablespoons garlic, minced
1/2 cup green onion, chopped
1 tablespoon ginger, minced
1/2 cup soy sauce
3/4 cup chicken broth
1/3 cup dark brown sugar
2 teaspoons sambal oelek (chile-garlic sauce to taste)
4 tablespoons cornstarch
1/2 cup water
1/2 cup bean sprouts or 1/2 cup peanuts

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.

Pf Chang's Dan Dan Noodles image

Provided by Valerie in Florida

Categories Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock
1 teaspoon oil
1/2 teaspoon chili paste
1/2 teaspoon minced garlic
1/4 ounce minced green onion
4 ounces cooked ground chicken
14 ounces cooked egg noodles
cornstarch
bean sprouts
julienne cucumber

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 image

Provided by Peter Chang

Yield Makes 2 servings

Number Of Ingredients 15

8 ounces Shanghai-style noodles (cu mian) or udon
2 tablespoons vegetable oil
12 ounces ground pork
Kosher salt and freshly ground black pepper
2 tablespoons chopped peeled ginger
3/4 cup chicken stock
2 tablespoons or less chili oil
2 tablespoons red wine vinegar
2 tablespoons soy sauce
4 teaspoon tahini (sesame seed paste)
1 teaspoon Sichuan peppercorns
Pinch of sugar
2 tablespoons chopped roasted peanuts
2 tablespoons thinly sliced scallions
Ingredient info: Shanghai-style noodles, udon, and chili oil can be found at better supermarkets and at Asian markets. Sichuan peppercorns are available at some specialty foods stores and at Asian markets. Tahini is available at better supermarkets and Middle Eastern markets.

Steps:

Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.
Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.