From its humble origins as a street food in China, Dan Dan noodles have become a beloved dish enjoyed by people around the world. Characterized by a complex flavor profile that tantalizes the taste buds, these noodles are sure to leave you craving for more. If you're looking to recreate this iconic dish in your own kitchen, look no further! We've scoured the web to bring you the best Dan Dan noodle recipes, taking you on a culinary journey inspired by the vibrant flavors of Sichuan. So, get ready to embark on a gastronomic adventure and discover the secret to crafting the perfect bowl of Dan Dan noodles from the comfort of your own kitchen!
Check out the recipes below so you can choose the best recipe for yourself!
PF CHANG'S DAN DAN NOODLES
Make and share this Pf Chang's Dan Dan Noodles recipe from Food.com.
Provided by Valerie in Florida
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all sauce ingredients and set aside.
- Heat wok. Add one teaspoons of oil. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
- Add cooked ground chicken and sear, stirring and tossing for 5 to 10 seconds.
- Add sauce mixture and simmer for 20 seconds. Add egg noodles to boiling water and heat for 5 to 10 seconds. Remove noodles from water and place in strainer. Move to serving plate.
- Thicken chicken and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of noodles.
- Garnish with bean sprouts and julienne cucumbers.
Nutrition Facts : Calories 222.4, Fat 4.7, SaturatedFat 0.9, Cholesterol 50.1, Sodium 1117.8, Carbohydrate 29.9, Fiber 1.4, Sugar 2.6, Protein 13.5
DAN DAN NOODLES (PF CHANG STYLE)
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
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.
DAN DAN NOODLES
Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it's based on a recipe my mom used to make. It's a Chinese Sichuan dish, and it's heavy on the chile oil.
Provided by Molly Yeh
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
- Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
- To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
- In a large mixing bowl, whisk together the chile oil, peanut butter, soy sauce, rice vinegar, honey and a couple turns of black pepper until smooth. Set aside.
- Heat the oil and Sichuan peppercorns in a small saucepan over medium-low heat until the peppercorns start to sizzle and become fragrant, 2 to 3 minutes. In a small jar, combine the red chile pepper powder and salt. When the oil is hot, pour over the red chile and allow to sit and steep for a few minutes. Set aside.
CAFé CHINA'S DAN DAN NOODLES
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
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:
- Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid any scrambling.
- Use fresh ingredients: The fresher your ingredients, the better your dish will taste. If possible, use organic or locally-sourced ingredients.
- Don't be afraid to adjust the recipe: Feel free to adjust the recipe to your own taste. For example, if you like more spice, you can add more chili oil or Sriracha sauce.
- Pay attention to the cooking times: Overcooking can ruin your dish. Be sure to follow the recipe's cooking times carefully.
- Garnish your dish: A simple garnish can make your dish look and taste even better. For example, you could add a sprinkle of chopped green onions or sesame seeds.
Conclusion:
Dan Dan Noodles are a delicious and versatile dish that can be easily customized to your own taste. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home. So next time you're looking for something new and exciting to cook, give Dan Dan Noodles a try!
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