Best 2 Dan Dan Noodles Pf Chang Style Recipes

Dan dan noodles, a traditional Sichuan dish, are a flavor-packed noodle dish that offers a captivating blend of spicy, savory, and nutty flavors. Originating from the streets of Chengdu, China, this dish has gained immense popularity worldwide for its unique and addictive taste. If you're looking to recreate the magic of Pf Chang's famous dan dan noodles in the comfort of your own kitchen, look no further! This comprehensive guide will provide you with a step-by-step recipe and all the essential tips and tricks to create an authentic and delicious dan dan noodle dish that will transport your taste buds to the heart of Sichuan.

Here are our top 2 tried and tested recipes!

DAN DAN NOODLES (PF CHANG STYLE)

Dan Dan Noodles (PF Chang Style) image

Original recipe comes from Todd Wilbur's book "Top Secret Restaurant Recipes" however I've made some minor changes to fit personal taste. For something different substitute leftover pork roast. Please note that we like spicy food so you may wish to adjust the amount sambal oelek you use.

Provided by Galley Wench

Categories Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 chicken breast fillets (skinless, boneless)
2 tablespoons peanut oil, plus more for cooking chicken
1 (6 ounce) package chow mein noodles or 1 (6 ounce) package Chinese egg noodles
1 1/2 tablespoons garlic, minced
1/2 cup green onion, chopped
1 tablespoon ginger, minced
1/2 cup soy sauce
3/4 cup chicken broth
1/3 cup dark brown sugar
2 teaspoons sambal oelek (chile-garlic sauce to taste)
4 tablespoons cornstarch
1/2 cup water
1/2 cup bean sprouts or 1/2 cup peanuts

Steps:

Saute chicken breast in a skillet in a little oil for 10 to 12 minutes.
Allow to cool; then mince.
Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.
For Sauce:.
In a wok heat 2 tablespoons oil over medium heat.
Add garlic and green onion and saute for just a few seconds; careful that the garlic doesn't burn.
Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.
Once thick, add the chicken and simmer for an additional 5 minutes.
Place cooked noodles onto a serving plate.
Spoon chicken and sauce over the top of the noodles.
Garnish with bean sprouts or peanuts before serving.

CAFé CHINA'S DAN DAN NOODLES

Café China's Dan Dan Noodles image

Also known as dan dan mian, these noodles have regional variations - you're likely to find a peanut-laden, vegetarian version in Taiwan - but this recipe comes from Café China, a beloved Sichuan restaurant in New York City. Popularized in Chengdu, this dish takes its name from the Mandarin verb "dan," which refers to how vendors once carried the ingredients, hanging from bamboo poles balanced on their shoulders. The dish builds on a complex chile sauce that is more rich and robust than fiery. Though the ingredient list is lengthy, the process is clear-cut: Get the water boiling for your noodles while you prepare the sauce. Sauté the pork, seasoned with suimiyacai (preserved mustard greens), boil your noodles, and dinner is served.

Provided by Alexa Weibel

Categories dinner, quick, weeknight, meat, noodles, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup canola or vegetable oil
1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)
3 whole star anise
4 teaspoons red-pepper flakes
2 teaspoons ground chile, such as cayenne
2 teaspoons fennel seeds
8 whole cloves
1/4 teaspoon ground cinnamon
1 tablespoon canola or vegetable oil
3/4 pound ground pork
1/3 packed cup suimiyacai (Sichuan preserved mustard greens; see Tip)
2 tablespoons mushroom-flavored dark soy sauce (or regular soy sauce)
4 teaspoons Chinese sesame paste or tahini, whisked to combine
4 teaspoons Maggi seasoning, or use soy sauce
6 ounces snow pea shoots
16 ounces fresh Shanghai-style wheat noodles, or other fresh noodles
Thinly sliced scallion greens, for garnish

Steps:

Bring a large pot of water to boil for the noodles.
Prepare the chile oil: In a medium skillet, heat the 1/2 cup oil over high. Add the ginger, star anise, red-pepper flakes, ground chile, fennel seeds, cloves and cinnamon to a medium heatproof bowl. Once the oil is shimmering, about 3 to 5 minutes, pour it over the spices. (The mixture will bubble vigorously.) Set aside for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing to extract as much seasoned oil as possible. Makes 1/3 cup chile oil.
Prepare the pork: In a wok or nonstick skillet, heat 1 tablespoon canola or vegetable oil over high. Add the pork and cook, breaking it up the pork and stirring constantly with a wooden spoon, until browned and cooked through, about 4 minutes. Add the suimiyacai and stir quickly until just combined. Set aside. (The goal here is simply to integrate the mustard greens; there is no need to cook them.)
Once chile oil has cooled, whisk in the soy sauce, sesame paste and Maggi seasoning. Set out four individual serving bowls, and add 2 tablespoons of chile sauce to each.
Once the water boils, add the snow pea shoots to blanch just until wilted, about 1 minute, then use a slotted spoon to transfer them to a bowl. Add noodles to the boiling water and cook until just softened and tender, about 4 minutes. Drain and rinse under cold water just to cool slightly.
Using tongs, divide the noodles and pea shoots among the bowls. (It's OK if the noodles are dripping some water; a little extra moisture is ideal so the noodles remain glossy but not sticky.) Top each with pork mixture, sprinkle with sliced scallions and serve immediately.
Mix the noodles to coat with chile sauce before eating, and serve with additional sauce at the table.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to adjust the spiciness of the dish to your own preference.
If you don't have Szechuan peppercorns, you can use a mixture of black peppercorns and chili flakes.
Be sure to toast the Szechuan peppercorns before using them to release their full flavor.
If you don't have Shaoxing wine, you can use dry sherry or Chinese rice wine.
Don't overcook the noodles. They should be cooked al dente.
If you don't have a bamboo steamer, you can steam the noodles in a colander placed over a pot of boiling water.
Serve the noodles immediately, topped with the sauce, vegetables, and meat.

Conclusion:

Dan Dan noodles are a delicious and flavorful dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality dish that will impress your family and friends. So next time you're looking for a new and exciting recipe, give Dan Dan noodles a try. You won't be disappointed!