Bursting with flavour and easy to make, this Chinese street food is a quick classic. Golden chicken mini fillets, al dente slaw and scrumptious egg noodles swim in a thick, tangy amalgamation of peanut butter, black vinegar and soy sauce. Finished with fronds of fresh coriander.
Chicken Dan Dan Noodles
Chicken Dan Dan Noodles
with spicy peanut butter sauce & egg noodles
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Black Vinegar
- Brown Sugar
- Cabbage
- Carrot
- Chicken
- Dried Chilli Flakes
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Low-Sodium Soy Sauce
- Smooth Peanut Butter
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST THE SESAMES
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a heatproof bowl along with the grated garlic and chilli flakes.
BRING THE SAUCE TO LIFE
Boil the kettle for step 3. Return the pan or wok to a high heat with 1 tbsp of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli seed mixture, and stir until well combined. Using a whisk or fork, whisk in the brown sugar, black vinegar, soy sauce, and peanut butter until emulsified.
BUBBLE IT UP
Fill a pot with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, reserving 1 tbsp of the cooking water. Toss some oil through the noodles to prevent sticking. Cover to keep warm and set aside for serving. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Rinse the Chicken to get rid of any residue from the packet, pat dry with a paper towel, and cut into bite-size cubes. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes until golden but not completely cooked through. On completion, toss through the Cabbage and the carrot for 1-2 minutes until heated but still crunchy. Pour in the peanut sauce and toss for 1 minute until the chicken is coated and cooked through. Season to taste and remove from the heat.
CHINESE STREET FOOD AT HOME
Make a bed of scrumptious egg noodles and top with the silky Chicken stir fry. Finish off with sprinkles of fresh, chopped coriander. Simply delicious!
TOAST THE SESAMES
Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a medium-sized heatproof bowl along with the grated garlic and chilli flakes.
BRING THE SAUCE TO LIFE
Boil the kettle for step 3. Return the pan or wok to a high heat with 2 tbsp of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli seed mixture, and stir until well combined. Using a whisk or fork, whisk in the brown sugar, black vinegar, soy sauce, and peanut butter until emulsified.
BUBBLE IT UP
Fill a pot with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, reserving 2 tbsp of the cooking water. Toss some oil through the noodles to prevent sticking. Cover to keep warm and set aside for serving. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Rinse the Chicken to get rid of any residue from the packet, pat dry with a paper towel, and cut into bite-size cubes. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes until golden but not completely cooked through. On completion, toss through the Cabbage and the carrot for 2-3 minutes until heated but still crunchy. Pour in the peanut sauce and toss for 1-2 minutes until the chicken is coated and cooked through. Season to taste and remove from the heat.
CHINESE STREET FOOD AT HOME
Make a bed of scrumptious egg noodles and top with the silky Chicken stir fry. Finish off with sprinkles of fresh, chopped coriander. Simply delicious!
TOAST THE SESAMES
Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a large heatproof bowl along with the grated garlic and chilli flakes.
BRING THE SAUCE TO LIFE
Boil the kettle for step 3. Return the pan or wok to a high heat with 40ml of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli seed mixture, and stir until well combined. Using a whisk or fork, whisk in the brown sugar, black vinegar, soy sauce, and peanut butter until emulsified.
BUBBLE IT UP
Fill a pot with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, reserving 40ml of the cooking water. Toss some oil through the noodles to prevent sticking. Cover to keep warm and set aside for serving. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Rinse the Chicken to get rid of any residue from the packet, pat dry with a paper towel, and cut into bite-size cubes. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes until golden but not completely cooked through. You may need to do this step in batches. On completion, toss through the Cabbage and the carrot for 3-4 minutes until heated but still crunchy. Pour in the peanut sauce and toss for 1-2 minutes until the chicken is coated and cooked through. Season to taste and remove from the heat.
CHINESE STREET FOOD AT HOME
Make a bed of scrumptious egg noodles and top with the silky Chicken stir fry. Finish off with sprinkles of fresh, chopped coriander. Simply delicious!
TOAST THE SESAMES
Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a large heatproof bowl along with the grated garlic and chilli flakes.
BRING THE SAUCE TO LIFE
Boil the kettle for step 3. Return the pan or wok to a high heat with 60ml of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli seed mixture, and stir until well combined. Using a whisk or fork, whisk in the brown sugar, black vinegar, soy sauce, and peanut butter until emulsified.
BUBBLE IT UP
Fill a pot with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, reserving 60ml of the cooking water. Toss some oil through the noodles to prevent sticking. Cover to keep warm and set aside for serving. Mix the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
Rinse the Chicken to get rid of any residue from the packet, pat dry with a paper towel, and cut into bite-size cubes. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes until golden but not completely cooked through. You may need to do this step in batches. On completion, toss through the Cabbage and the carrot for 3-4 minutes until heated but still crunchy. Pour in the peanut sauce and toss for 1-2 minutes until the chicken is coated and cooked through. Season to taste and remove from the heat.
CHINESE STREET FOOD AT HOME
Make a bed of scrumptious egg noodles and top with the silky Chicken stir fry. Finish off with sprinkles of fresh, chopped coriander. Simply delicious!
Frequently Asked Questions
What is the preparation time for Chicken Dan Dan Noodles?
The preparation time for Chicken Dan Dan Noodles with spicy peanut butter sauce & egg noodles is between 15 and 30 minutes.
What is the total time required to make Chicken Dan Dan Noodles with spicy peanut butter sauce & egg noodles?
The total time required to make Chicken Dan Dan Noodles with spicy peanut butter sauce & egg noodles is between 30 and 45 minutes.
How many servings does Chicken Dan Dan Noodles provide?
4 servings
What are the main ingredients in Chicken Dan Dan Noodles?
Black Vinegar, Brown Sugar, Cabbage, Carrot, Chicken, Dried Chilli Flakes, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Smooth Peanut Butter, White Sesame Seeds
What is the nutritional information of Chicken Dan Dan Noodles?
Calories: 689, Carbs: 72 grams, Fat: grams, Protein: 52.6 grams, Sugar: 16.7 grams, Salt: 846 grams
How do I prepare Chicken Dan Dan Noodles?
BRING THE SAUCE TO LIFE: Boil the kettle for step 3. Return the pan or wok to a high heat with 2 tbsp of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli seed mixture, and stir until well combined. Using a whisk or fork, whisk in the brown sugar, black vinegar, soy sauce, and peanut butter until emulsified. BUBBLE IT UP: Fill a pot with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion, reserving 2 tbsp of the cooking water. Toss some oil through the noodles to prevent sticking. Cover to keep warm and set aside for serving. Mix the reserved cooking water into the peanut sauce until silky. CHINESE STREET FOOD AT HOME: Make a bed of scrumptious egg noodles and top with the silky chicken stir fry. Finish off with sprinkles of fresh, chopped coriander. Simply delicious! TOAST THE SESAMES: Place a pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. On completion, place in a medium-sized heatproof bowl along with the grated garlic and chilli flakes. WHILE THE NOODLES ARE COOKING...: Rinse the chicken to get rid of any residue from the packet, pat dry with a paper towel, and cut into bite-size cubes. Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes until golden but not completely cooked through. On completion, toss through the cabbage and the carrot for 2-3 minutes until heated but still crunchy. Pour in the peanut sauce and toss for 1-2 minutes until the chicken is coated and cooked through. Season to taste and remove from the heat.
What should be prepared from my kitchen to make Chicken Dan Dan Noodles?
Black Vinegar, Brown Sugar, Cabbage, Carrot, Chicken, Dried Chilli Flakes, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Coriander, Garlic Clove, Garlic Cloves, Low-Sodium Soy Sauce, Smooth Peanut Butter, White Sesame Seeds
How many calories does Chicken Dan Dan Noodles have?
689 calories
How much fat content does Chicken Dan Dan Noodles have?
grams
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