Description
Dan Dan Noodles are a popular Chinese dish that combines spicy, savory, and tangy flavors into a hearty, satisfying bowl of noodles. This version is made even better than takeout with a rich, homemade chili oil, a creamy peanut or tahini sauce, and perfectly cooked chicken and vegetables. With the perfect balance of spice from the crushed red pepper flakes, the umami from soy sauce and hoisin, and the richness from peanut butter, these Dan Dan Noodles will be your new favorite comfort food!
Ingredients
For the Chili Oil:
1/3 cup + 2 tablespoons sesame oil
6 cloves garlic, thinly sliced or smashed
1–2 tablespoons crushed red pepper flakes
For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce (make sure to use GF if needed)
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons creamy peanut butter or tahini
1/3 cup water
For the Noodles and Toppings:
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 cups mixed mushrooms, chopped
Black pepper, to taste
1 medium shallot, chopped
4 green onions, chopped
Instructions
- Heat a large skillet over medium heat and add 1/3 cup sesame oil, garlic, and chili flakes. Cook, stirring occasionally, until the garlic becomes fragrant, about 5 minutes. Remove from heat and carefully transfer the oil to a heatproof bowl or glass jar. Set aside.
- In a separate bowl, combine the soy sauce, hoisin sauce, honey, rice vinegar, peanut butter or tahini, and 1/3 cup water. Stir well until the peanut butter or tahini is fully dissolved and the mixture is smooth.
- Cook the egg or rice noodles according to the package directions. Drain and set aside. In the same pot used to cook the noodles, add the chicken broth and half of the prepared soy sauce mixture. Bring to a simmer over medium heat and stir in the chopped spinach. Keep warm.
- Place the skillet you used to make the chili oil over medium-high heat. Add 2 tablespoons of sesame oil. Add the chicken, season with black pepper, and cook until browned, about 5 minutes, breaking it up as it cooks. Add the chopped mushrooms and shallot to the skillet, cooking for another 2-3 minutes. Slowly pour in the remaining half of the soy sauce mixture and bring to a simmer. Cook until the sauce coats the chicken, and the meat becomes caramelized and crispy, about 5 minutes. Stir in 2-4 tablespoons of the prepared chili oil. Remove from heat.
- Ladle the broth mixture into bowls, filling each about halfway. Add the cooked noodles to the broth and toss to combine. Spoon the chicken and mushroom mixture over the noodles. Top with chopped green onions and additional chili oil to taste.
- Serve immediately and enjoy your homemade, better-than-takeout Dan Dan Noodles!
Notes
- Vegetarian Version: Replace the chicken with tofu or tempeh for a vegetarian version. Sauté the tofu until crispy and follow the same steps.
- More Heat: For an extra spicy kick, add more crushed red pepper flakes to the chili oil or drizzle additional hot sauce on top.
- Add Vegetables: Feel free to add more vegetables like bok choy, bell peppers, or carrots to the dish for added flavor and nutrition.
- Rice Noodles: For a gluten-free version, use rice noodles instead of egg noodles and ensure that all sauces are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying, Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 490 kcal
- Sugar: 6 g
- Sodium: 1200 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 50 mg
