MOM'S DRY NOODLE DANDAN RECIPES

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DAN DAN NOODLES - HOW TO MAKE DAN DAN NOODLES



Dan Dan Noodles - How to Make Dan Dan Noodles image

Skip the takeout and make your own Dan Dan Noodles from Delish.com tonight.

Provided by Lena Abraham

Categories     dairy-free    date night    weeknight meals    dinner    main dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 23

1/2 c.

vegetable oil

1 tbsp.

Sichuan peppercorns

2 tbsp.

crushed red pepper flakes

1 tbsp.

sesame seeds

1/2 tsp.

Chinese five-spice powder

1 tbsp.

vegetable oil

3/4 lb.

ground pork

1 tbsp.

hoisin sauce

1 tbsp.

Chinese black vinegar

2 tsp.

soy sauce

1/3 c.

tahini

3 tbsp.

water

3

cloves garlic, minced

2 tbsp.

soy sauce 

2 tbsp.

freshly grated ginger

2 tbsp.

prepared chili oil

1 tbsp.

honey

1 tbsp.

toasted sesame oil

1 tbsp.

Chinese black vinegar 

1 lb.

ramen noodles or thick egg noddles

1/4 c.

loosely packed cilantro leaves

1/4 c.

toasted peanuts, roughly chopped

2

green onions, thinly sliced

Steps:

  • Make chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325°. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely. Make pork: In a large skillet over medium-high heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated. Make sauce: In a large bowl, whisk to combine all ingredients. Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce. Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired.

CHICKEN DAN-DAN NOODLES RECIPE - FOOD.COM



Chicken Dan-Dan Noodles Recipe - Food.com image

This recipe came from Sunset Magazine, March 2016. My husband and I had a great time making this for dinner - messed up the whole kitchen, but the end result was well worth it ! With a little better planning I bet we can be a little neater next time, because we Will be making this one again.

Total Time 1 hours 10 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 17

1/2 lb chinese style noodles
1 tablespoon ginger, fresh, minced
2 teaspoons garlic, fresh, minced
2 tablespoons cornstarch
3 tablespoons soy sauce, reduced-sodium
3/4 lb ground chicken (used 1 lb chicken breasts boneless and skinless , roughly chopped)
2/3 cup low sodium chicken broth (used 2/3 cups low-sodium vegetable broth)
2 tablespoons peanut butter, creamy
1 tablespoon rice vinegar, unseasoned
2 teaspoons asian chili-garlic sauce (used Sriracha Chili Sauce)
2 teaspoons hot chili oil (left out )
2 teaspoons toasted sesame oil
2 tablespoons canola oil (or safflower oil)
1/4 cup green onion, sliced (plus extra for garnish )
1 1/2 red bell peppers, seeded and cut into slivers
1/2 lb snow peas, trimmed
1/2 cup dry roasted salted peanut, chopped

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.

Nutrition Facts : Calories 711.3, FatContent 37.4, SaturatedFatContent 6.4, CholesterolContent 121, SodiumContent 1102.7, CarbohydrateContent 62, FiberContent 7.6, SugarContent 7.6, ProteinContent 36.2





















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