Dan Dan Noodles
The name of this dish, Dan Dan Noodles, is so much fun to say!
My husband and I met while working at a PF Chang’s in Scottsdale, Arizona back in 2000. Oh- those were the days! We were so crazy busy that there would be nights we were still on a 2 hour wait at closing time! I even wore a pedometer on one of our busy nights and it clocked me as walking 7.5 miles! What a good workout! Our restaurant was so popular that people would actually wait the 3 hour waits we would go on. I worked one night and the power went out. People didn’t care, they wanted to stay and eat Chinese food in the dark! SO CRAZY!
Anyhow, back to the noodles, Dan Dan Noodles, were one of the most popular dishes we served back then. They are spicy and remind me of a Chinese Spaghetti. Nicely balanced with the coolness of cucumbers and bean sprouts.
We visit PF Chang’s about every 6 months now and we noticed that the location near us stopped serving Dan Dan Noodles. They are missing from the menu! Well, this is one of my husbands favorites so, I knew it was time to get cooking!
Here’s a little something about PF Chang’s, when we worked there we needed to learn EVERY INGREDIENT IN EVERY DISH! Sounds hard? It was! I’m not talking just noodles, chicken, sprouts, cucumber. EVERY SAUCE INGEREDIENT as well! The good news, this helped me re-create this dish for him! (And now for you too!)
I got “good wife extra credit points” for this one! Lol😋If you feel like a spicy noodle you need to make Dan Dan Noodles @ home tonight! Click To Tweet
To make Dan Dan Noodles like PF Chang’s
Brown ground chicken with a seasoning of salt and pepper and minced garlic. Crumble to resemble ground beef.
Mix your sauce (recipe below) and add the ground chicken.
Serve over Chinese Stir Fry noodles. Garnish with Bean Sprouts and julienned (thinly sliced) cucumber. Top with a sprinkle of green onions.
These Dan Dan Noodles really hit the spot! Great spice with cooling vegetables make for a nicely balanced meal!
Get your chopsticks ready and enjoy!
Thanks for reading!
- 1 pound ground chicken, browned and crumbled
- 1 teaspoon each, salt and pepper
- 2 Tablespoons cooking oil
- 3 cloves garlic, minced
- 1 (14.5 oz) can low sodium chicken broth
- 1/4 cup soy sauce
- 2/3 cup white cooking wine
- 3 Tablespoons granulated sugar
- 2 Tablespoons chili paste
- 1 Tablespoon oyster sauce
- 2 teaspoons minced garlic
- 2-3 Tablespoons cornstarch to make a slurry (3 Tbl cornstarch 3 Tbl cold water well blended)
- Bean Sprouts
- Juillened cucumber
- Chopped green onion
- Heat oil in large skillet on med-high heat.
- Add ground chicken with the salt, pepper and minced garlic.
- Cook until browned about 5-6 minutes.
- Crumble the chicken to resemble ground beef.
- Drain in a paper towel lined bowl.
- Set aside.
- Use the same skillet the chicken was cooked in.
- Add the chicken broth, soy sauce, cooking wine, sugar, chili paste, oyster sauce and garlic.
- Cook on medium heat until a light simmer.
- Add cornstarch slurry and cook for about 5 minutes longer until sauce starts to thicken.
- Sauce will continue to thicken as it cools. It should be thick enough to sit on top of the noodles.
- Garnish with bean sprouts, cucumber and green onion.
- This recipe is medium spice. Add more or less chili paste to adjust to your level of spice