What are the main ingredients in Chicken Dan Dan Noodles?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chicken Dan Dan Noodles

Name: Chicken Dan Dan Noodles
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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

with spicy peanut butter sauce & egg noodles

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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!

White Sesame Seeds - 10ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Brown Sugar - 10ml
Black Vinegar - 15ml
Low Sodium Soy Sauce - 15ml
Smooth Peanut Butter - 15ml
Egg Noodles - 1 cake
Free-range Chicken Mini Fillets - 150g
Cabbage - 100h
Carrot - 120g
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

White Sesame Seeds - 20ml
Garlic Cloves - 2
Dried Chilli Flakes - 10ml
Brown Sugar - 20ml
Black Vinegar - 30ml
Low Sodium Soy Sauce - 30ml
Smooth Peanut Butter - 30ml
Egg Noodles - 2 cakes
Free-range Chicken Mini Fillets - 300g
Cabbage - 200g
Carrot - 120g
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

White Sesame Seeds - 30ml
Garlic Cloves - 3
Dried Chilli Flakes - 15ml
Brown Sugar - 30ml
Black Vinegar - 45ml
Low Sodium Soy Sauce - 45ml
Smooth Peanut Butter - 45ml
Egg Noodles - 3 cakes
Free-range Chicken Mini Fillets - 450g
Cabbage - 300g
Carrot - 240g
Fresh Coriander - 12g

Download the Recipe

Serves 4

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!