If you’re looking for some Dan Dan noodles, well, we’ve got the Best Dan Dan Noodles for you! Grab your biggest appetite and your favorite chopsticks as you set out to dig into this savory, meaty bowl-o’-noodles. It’s got all the flavors and ingredients every good version should have. But wait… these aren’t just “good,” these are the Best Dan Dan Noodles you’ll ever have! The proof is in the noodle slurp!
Ingredients
For the chili oil:
- 1/3 cup sesame oil
- 6 cloves garlic, thinly sliced or smashed
- 2 tablespoons crushed red pepper flakes
For the noodles:
- 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
- 1/3 cup water
- 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 tablespoons sesame oil
- 1/2 pound ground chicken or ground pork
- black pepper, to taste
- 2 cups mushrooms, chopped
- 1 medium shallot, chopped
- 4 green onions, chopped, for garnish
Directions
Step 1 –In a large skillet over medium heat, add 1/3 cup of the sesame oil, the garlic, and the red pepper flakes and cook, stirring occasionally, until the garlic is fragrant, about 5 minutes.
Step 2 –Transfer the chili oil from the heat and carefully pour it into a glass jar. Set it aside.
Step 3 –In a small bowl, add the soy sauce, the hoisin sauce, the honey, the vinegar, the peanut butter, and the water and stir to combine.
Step 4 –In a large pot, cook the noodles to al dente, according to the package directions.
Step 5 –Drain the noodles.
Step 6 –Add the broth and 1/2 of the soy sauce mixture to the same pot and bring to a simmer over medium heat.
Step 7 –Add the spinach to the broth mixture and stir to combine. Keep the broth mixture warm.
Step 8 –Heat the same skillet over medium-high heat.
Step 9 –Add the remaining sesame oil and the chicken to the skillet.
Step 10 –Season the chicken with the black pepper.
Step 11 –Cook the chicken, while crumbling, until it is browned all the way through, about 5 minutes.
Step 12 –Add the mushrooms and the shallot to the chicken and cook, about 2-3 minutes.
Step 13 –Slowly pour the remaining soy sauce mixture into the chicken mixture and bring to a simmer.
Step 14 –Cook the chicken mixture until the sauce coats the meat and begins to caramelize and get crispy, about 5 minutes.
Step 15 –Stir 2-4 tablespoons of the reserved chili oil into the chicken mixture.
Step 16 –Transfer the chicken mixture from the heat.
Step 17 –Spoon the broth mixture into serving bowls with a ladle.
Step 18 –Add the noodles to the broth and stir to combine.
Step 19 –Spoon the chicken mixture over the top of the noodles.
Step 20 –Serve the noodles garnished with the green onions and more of the chili oil.
