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Dan Dan Noodles with Chicken

Dan Dan Noodles with Chicken

½ lb. fresh, thin Chinese-style egg noodles (chow mein) or dried
1 t. fresh ginger, minced
1 T. minced garlic
2 T. cornstarch
¼ c. soy sauce
¾ lb. ground chicken
2/3 c. chicken broth
2 T. creamy peanut butter
1 T. rice vinegar
1-2 T. Asian chili garlic sauce, for your taste
1 T. hot chili oil
1 T. toasted sesame oil
Canola oil
¼ c. sliced green onions, more for garnish
1 ½ red bell peppers, seeded and cut into slivers
½ lb. snow peas, trimmed
½ c. chopped roasted salted peanuts

  1. Bring large pot of water to boil. Add noodles, stir to separate and cook until tender or according to package directions. Drain and rinse with cold water.
  2. In a bowl, mix ginger, garlic, cornstarch, soy sauce and chicken.
  3. In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce, chili oil and sesame oil.
  4. Heat a large frying pan over high heat and cover bottom with canola oil and swirl.
  5. Add green onions and chicken mixture, stirring to break up the chicken and cook until no longer pink.
  6. Add bell peppers and stir for 1-2 minutes.
  7. Add broth mixture, stir until slightly thickened, 1-2 minutes.
  8. Add snow peas and noodles to pan.
  9. With tongs, toss just until snow peas are brighter green and noodles are well combined and heated through.
  10. Add ¼ c. peanuts and toss.
  11. Top with more green onions and remaining peanuts, serve with more chili garlic sauce and chili oil.
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