Description
Spicy dan dan noodles deliver a bold Sichuan symphony of flavors that dance across your palate with authentic Chinese culinary magic. Creamy, tangy sauce mingles with perfectly springy noodles, promising a restaurant-quality experience you’ll crave again and again.
Ingredients
Scale
Protein:
- 1/2 pound ground chicken or pork
Noodles and Vegetables:
- 8 ounces (226 grams) Chinese style egg noodles or rice noodles
- 2 cups fresh baby spinach (roughly chopped)
- 2 cups mixed mushrooms (chopped)
- 1 medium shallot (chopped)
- 4 green onions (chopped)
- 6 cloves garlic (thinly sliced or smashed)
Sauce and Seasonings:
- 1/3 cup + 2 tablespoons sesame oil
- 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
- 1–2 tablespoons crushed red pepper flakes
- 2 1/2 cups low sodium chicken broth
- Black pepper
Instructions
- Craft a vibrant chili oil by gently heating sesame oil with garlic and chili flakes in a skillet for 5 minutes until aromatic. Carefully transfer the infused oil to a heat-resistant container.
- Whisk together soy sauce, hoisin, honey, vinegar, peanut butter/tahini, and water to create a complex flavor base.
- Prepare noodles according to package instructions, then drain and reserve. Return the cooking pot to the stove and combine broth with half the sauce mixture.
- Simmer the broth, gently stirring in spinach, and maintain a low, warm temperature.
- Elevate the skillet to medium-high heat, adding oil and chicken. Season with black pepper, browning and breaking down the meat for 5 minutes. Introduce mushrooms and shallots, cooking an additional 2-3 minutes.
- Pour remaining sauce into the skillet, allowing the mixture to simmer until the chicken caramelizes and develops a crispy exterior. Incorporate 2-4 tablespoons of chili oil for an extra flavor punch.
- Construct the dish by ladling warm broth into serving bowls, nestling noodles within, and crowning with the spiced chicken. Garnish with fresh green onions and an optional drizzle of chili oil.
Notes
- Adjust chili oil intensity by reducing or increasing chili flakes for personalized heat levels.
- Swap chicken with tofu, tempeh, or plant-based meat alternatives for vegetarian/vegan versions.
- Use whole wheat, gluten-free, or zucchini noodles to accommodate different dietary preferences.
- Prepare chili oil and sauce mixture in advance to reduce cooking time during busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 530 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg