Description
A flavorful and easy-to-make Chicken Dan Dan Noodles recipe featuring ground chicken cooked with garlic, ginger, and scallions, tossed in a creamy peanut butter and chili oil sauce, served over tender noodles. Perfect for a quick weeknight dinner with a balance of savory, tangy, and spicy flavors.
Ingredients
Meat and Aromatics
- 2 tbsp peanut oil
- 1 pound ground chicken
- 3 scallions (chopped, white and green parts separated)
- 4 garlic cloves (grated)
- 1 tsp ginger (grated, optional)
Sauce and Seasonings
- 2 tbsp low sodium soy sauce (for cooking chicken)
- 1 tbsp rice vinegar (for cooking chicken)
- 4 tbsp hoisin sauce
- 4 tbsp peanut butter
- 3 tbsp low sodium soy sauce (for peanut sauce)
- 1 tbsp rice vinegar (for peanut sauce)
- 1 tsp sugar
- 3 tbsp crispy chili oil
Other
- 12 ounces noodles (any type, preferably wheat noodles)
- Chopped peanuts (for garnish)
- Extra crispy chili oil (for garnish)
- Green parts of scallions (for garnish)
Instructions
- Boil Noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions. Once cooked, drain the noodles while reserving about 2 cups of the cooking water to use later for the sauce.
- Brown Chicken: Heat the peanut oil in a large skillet over medium-high heat. Add the ground chicken and use a spatula to break it into small pieces. Cook the chicken until it is browned and cooked through.
- Sauté Aromatics: Reduce the heat to medium-low. Add the white parts of the scallions, grated garlic, and grated ginger to the browned chicken. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Add Chicken Sauce: Stir in 2 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, and 4 tablespoons hoisin sauce into the skillet with the chicken and aromatics. Cook for another 2 to 3 minutes, allowing the sauce to thicken slightly and coat the chicken evenly.
- Prepare Peanut Sauce: In a large bowl, combine peanut butter, 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sugar, and 3 tablespoons crispy chili oil. Gradually add about 1 cup of the reserved hot noodle cooking water, whisking until the sauce is smooth and creamy.
- Toss Noodles: Add the drained noodles to the bowl with the peanut sauce. Toss well to coat the noodles thoroughly with the sauce. If needed, add a little more reserved noodle water to loosen the sauce and help it cling to the noodles.
- Serve: Divide the sauced noodles evenly among serving bowls. Top each bowl with the cooked ground chicken mixture. Garnish with the green parts of the scallions, chopped peanuts, and an extra drizzle of crispy chili oil for added flavor and texture. Serve immediately and enjoy!
Notes
- Grated ginger is optional, but it adds a nice depth of flavor to the dish.
- Use low sodium soy sauce to control the saltiness of the dish.
- Adjust the amount of crispy chili oil to your preferred spice level.
- You can substitute ground chicken with ground pork or turkey if desired.
- Best served fresh, but leftovers can be stored in the refrigerator and reheated gently.
