Recipe Background
If you're looking for some Dan Dan noodles, well, we've got the Best Dan Dan Noodles for you! Grab your biggest appetite and your favorite chopsticks as you set out to dig into this savory, meaty bowl-o'-noodles. It's got all the flavors and ingredients every good version should have. But wait... these aren't just "good," these are the Best Dan Dan Noodles you'll ever have! The proof is in the noodle slurp!
If you're looking for some Dan Dan noodles, well, we've got the Best Dan Dan Noodles for you! Grab your biggest appetite and your favorite chopsticks as you set out to dig into this savory, meaty bowl-o'-noodles. It's got all the flavors and ingredients every good version should have. But wait... these aren't just "good," these are the Best Dan Dan Noodles you'll ever have! The proof is in the noodle slurp!
Ingredients
For the chili oil:
- 1/3 cup sesame oil
- 6 cloves garlic thinly sliced or smashed
- 2 tablespoons crushed red pepper flakes
For the noodles:
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 3 tablespoons creamy peanut butter or tahini
- 1/3 cup water
- 8 ounces Chinese-style egg noodles or rice noodles
- 2 1/2 cups low-sodium chicken broth
- 2 cups fresh baby spinach roughly chopped
- 2 tablespoons sesame oil
- 1/2 pound ground chicken or ground pork
- black pepper to taste
- 2 cups mushrooms chopped
- 1 medium shallot chopped
- 4 green onions chopped, for garnish
Directions
- In a large skillet over medium heat, add 1/3 cup of the sesame oil, the garlic, and the red pepper flakes and cook, stirring occasionally, until the garlic is fragrant, about 5 minutes.
- Transfer the chili oil from the heat and carefully pour it into a glass jar. Set it aside.
- In a small bowl, add the soy sauce, the hoisin sauce, the honey, the vinegar, the peanut butter, and the water and stir to combine.
- In a large pot, cook the noodles to al dente, according to the package directions.
- Drain the noodles.
- Add the broth and 1/2 of the soy sauce mixture to the same pot and bring to a simmer over medium heat.
- Add the spinach to the broth mixture and stir to combine. Keep the broth mixture warm.
- Heat the same skillet over medium-high heat.
- Add the remaining sesame oil and the chicken to the skillet.
- Season the chicken with the black pepper.
- Cook the chicken, while crumbling, until it is browned all the way through, about 5 minutes.
- Add the mushrooms and the shallot to the chicken and cook, about 2-3 minutes.
- Slowly pour the remaining soy sauce mixture into the chicken mixture and bring to a simmer.
- Cook the chicken mixture until the sauce coats the meat and begins to caramelize and get crispy, about 5 minutes.
- Stir 2-4 tablespoons of the reserved chili oil into the chicken mixture.
- Transfer the chicken mixture from the heat.
- Spoon the broth mixture into serving bowls with a ladle.
- Add the noodles to the broth and stir to combine.
- Spoon the chicken mixture over the top of the noodles.
- Serve the noodles garnished with the green onions and more of the chili oil.
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