Chicken Dan Dan Noodles Recipes

CHICKEN DAN-DAN NOODLES

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.

GROUND CHICKEN DAN DAN NOODLES

Steps:

• Slice the scallions, separating the whites (for the chicken) from the greens (for garnish). If not already minced, peel and mince the garlic and the ginger.
• Make the Sauce. Mix together in a bowl: the Peanut Butter, Sesame Oil, Chili paste, Honey, Vinegar, and Cinnamon in a bowl. Once combined, whisk in the Soy sauce and water.
• Cook the egg/rice noodles according to package directions. Drain and set aside. See note #3 for tip with rice noodles.
• Preheat a large skillet/frying pan over medium-high heat. Add 2 tablespoon of olive oil and then the ground chicken. Break up the chicken as it cooks and let it really get browned, cooking about 5 minutes.
• To the chicken, stir in the minced garlic and ginger, plus the whites of the scallions and cook another 2-3 minutes. Then add the Chicken Broth scraping up all of browned bits from the bottom. Finally, stir in the Sauce, HALF of the scallion greens, and the spinach leaves. Let cook for a final 4-5 minutes until the sauce is thickened and completely coating the chicken.
• Add half of the noodles to the pan (or all of them if you can fit them) and slowly toss to combine.
• To serve, add some of the plain noodles to the bottom of the bowls (this is if they didn't all fit in the pan with the sauce), then top with the saucy noodles and more meaty sauce. Garnish with the remaining green scallion slices and Enjoy!