Spicy Chicken Dan Dan Noodles
Spicy Chicken Dan Dan Noodles
Ingredients
For the Chicken
- 1 pound ground chicken
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon peanut oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon Sichuan peppercorns, ground, optional
For the Dan Dan Sauce
- 1/4 cup tahini, or Chinese sesame paste
- 3 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar, or rice vinegar
- 2 tablespoons chili oil with flakes, adjust to taste
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth, warm
- 1 clove garlic, minced
For the Noodles and Garnish
- 1 pound fresh or dried ramen noodles, or other egg noodles
- 4 baby bok choy, halved, or other leafy greens
- 2 scallions, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Marinate the chicken: In a medium bowl, combine the ground chicken with 1 tablespoon of soy sauce, Shaoxing wine, and cornstarch. Mix well with your hands until thoroughly combined. Set aside to marinate while you prepare the other components.
⏱️ 5 min
- 2
Prepare the Dan Dan Sauce: In a separate medium bowl, whisk together the tahini, 3 tablespoons of soy sauce, Chinkiang vinegar, chili oil with flakes, granulated sugar, sesame oil, warm chicken broth, and 1 minced garlic clove until the sauce is smooth and emulsified. Set aside.
⏱️ 5 min
- 3
Cook the chicken: Heat the peanut oil in a large skillet or wok over medium-high heat. Add the minced ginger and 2 minced garlic cloves, and stir-fry for about 30 seconds until fragrant. Add the marinated ground chicken and the ground Sichuan peppercorns (if using). Break up the chicken with a spoon and cook, stirring occasionally, until it is browned and fully cooked through, about 5 to 7 minutes. Remove the skillet from the heat.
⏱️ 10 min
- 4
Cook the noodles and bok choy: Bring a large pot of generously salted water to a rolling boil. Add the ramen noodles and cook according to package directions until they are al dente. During the last 2 minutes of the noodles' cooking time, add the baby bok choy to the pot to blanch until it is tender-crisp. Drain the noodles and bok choy well, reserving about 1/4 cup of the noodle cooking water.
⏱️ 8 min
- 5
Assemble the bowls: Divide the warm, drained noodles and blanched bok choy evenly among 4 serving bowls.
⏱️ 2 min
- 6
Finish the sauce: Stir the reserved noodle cooking water into the prepared Dan Dan sauce to thin it slightly, if desired, to achieve your preferred consistency.
⏱️ 1 min
- 7
Serve: Pour about 1/4 of the Dan Dan sauce over the noodles in each bowl. Top generously with the cooked ground chicken mixture. Garnish each bowl with chopped scallions and chopped roasted peanuts. Serve immediately and enjoy!
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Dan Dan Noodles
Ingredients
For the Chicken
- 1 pound ground chicken
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon peanut oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1 teaspoon Sichuan peppercorns, ground, optional
For the Dan Dan Sauce
- 1/4 cup tahini, or Chinese sesame paste
- 3 tablespoons soy sauce
- 2 tablespoons Chinkiang vinegar, or rice vinegar
- 2 tablespoons chili oil with flakes, adjust to taste
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth, warm
- 1 clove garlic, minced
For the Noodles and Garnish
- 1 pound fresh or dried ramen noodles, or other egg noodles
- 4 baby bok choy, halved, or other leafy greens
- 2 scallions, chopped, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
Instructions
- 1
Marinate the chicken: In a medium bowl, combine the ground chicken with 1 tablespoon of soy sauce, Shaoxing wine, and cornstarch. Mix well with your hands until thoroughly combined. Set aside to marinate while you prepare the other components.
⏱️ 5 min - 2
Prepare the Dan Dan Sauce: In a separate medium bowl, whisk together the tahini, 3 tablespoons of soy sauce, Chinkiang vinegar, chili oil with flakes, granulated sugar, sesame oil, warm chicken broth, and 1 minced garlic clove until the sauce is smooth and emulsified. Set aside.
⏱️ 5 min - 3
Cook the chicken: Heat the peanut oil in a large skillet or wok over medium-high heat. Add the minced ginger and 2 minced garlic cloves, and stir-fry for about 30 seconds until fragrant. Add the marinated ground chicken and the ground Sichuan peppercorns (if using). Break up the chicken with a spoon and cook, stirring occasionally, until it is browned and fully cooked through, about 5 to 7 minutes. Remove the skillet from the heat.
⏱️ 10 min - 4
Cook the noodles and bok choy: Bring a large pot of generously salted water to a rolling boil. Add the ramen noodles and cook according to package directions until they are al dente. During the last 2 minutes of the noodles' cooking time, add the baby bok choy to the pot to blanch until it is tender-crisp. Drain the noodles and bok choy well, reserving about 1/4 cup of the noodle cooking water.
⏱️ 8 min - 5
Assemble the bowls: Divide the warm, drained noodles and blanched bok choy evenly among 4 serving bowls.
⏱️ 2 min - 6
Finish the sauce: Stir the reserved noodle cooking water into the prepared Dan Dan sauce to thin it slightly, if desired, to achieve your preferred consistency.
⏱️ 1 min - 7
Serve: Pour about 1/4 of the Dan Dan sauce over the noodles in each bowl. Top generously with the cooked ground chicken mixture. Garnish each bowl with chopped scallions and chopped roasted peanuts. Serve immediately and enjoy!
⏱️ 4 min