Bursting with flavour and easy to make, this Chinese street food is a quick classic. Golden chicken, red cabbage, 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 a spicy peanut butter sauce & egg noodles
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Brown Sugar
- Cabbage
- Carrot
- Chicken
- Dried Chilli Flakes
- Egg Noodles
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Peanut Butter
- Soy-vinegar
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
TOAST THE SESAMES
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and place in a heatproof bowl along with the grated garlic and the chilli flakes.
BRING THE SAUCE TO LIFE
Return the pan to high heat with 1 tbsp of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic & sesame seeds, and stir until combined. Using a whisk or fork, whisk in the brown sugar, the soy & vinegar, and the peanut butter until emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside. Mix 100ml of the reserved cooking water into the peanut sauce until silky.
GOLDEN CHICKEN
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 1-2 minutes, toss through the carrot matchsticks and the sliced cabbage until heated but still crunchy. Pour in the peanut sauce and mix until the chicken is coated. Remove from the pan, season, and set aside.
CHINESE STREET FOOD AT HOME
Make a bed of the scrumptious egg noodles and top with the silky chicken stir fry. Garnish with the chopped coriander. Simply delicious!
White Sesame Seeds - 10ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Brown Sugar - 10ml
Soy & Vinegar - 30ml
Peanut Butter - 15ml
Egg Noodles - 1 cake
Free-range Chicken Breast - 1
Carrot - 120g
Cabbage - 100g
Fresh Coriander - 3g
TOAST THE SESAMES
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and place in a heatproof bowl along with the grated garlic and the chilli flakes.
BRING THE SAUCE TO LIFE
Return the pan to high heat with 2 tbsp of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic & sesame seeds, and stir until combined. Using a whisk or fork, whisk in the brown sugar, the soy & vinegar, and the peanut butter until emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside. Mix 200ml of the reserved cooking water into the peanut sauce until silky.
GOLDEN CHICKEN
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final 1-2 minutes, toss through the carrot matchsticks and the sliced cabbage until heated but still crunchy. Pour in the peanut sauce and mix until the chicken is coated. Remove from the pan, season, and set aside.
CHINESE STREET FOOD AT HOME
Make a bed of the scrumptious egg noodles and top with the silky chicken stir fry. Garnish with the chopped coriander. Simply delicious!
White Sesame Seeds - 20ml
Garlic Cloves - 2
Dried Chilli Flakes - 10ml
Brown Sugar - 20ml
Soy & Vinegar - 60ml
Peanut Butter - 30ml
Egg Noodles - 2 cakes
Free-range Chicken Breasts - 2
Carrot - 120g
Cabbage - 200g
Fresh Coriander - 5g
TOAST THE SESAMES
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and place in a heatproof bowl along with the grated garlic and the chilli flakes.
BRING THE SAUCE TO LIFE
Return the pan to high heat with 40ml of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic & sesame seeds, and stir until combined. Using a whisk or fork, whisk in the brown sugar, the soy & vinegar, and the peanut butter until emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside. Mix 300ml of the reserved cooking water into the peanut sauce until silky.
GOLDEN CHICKEN
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final 1-2 minutes, toss through the carrot matchsticks and the sliced cabbage until heated but still crunchy. Pour in the peanut sauce and mix until the chicken is coated. Remove from the pan, season, and set aside.
CHINESE STREET FOOD AT HOME
Make a bed of the scrumptious egg noodles and top with the silky chicken stir fry. Garnish with the chopped coriander. Simply delicious!
White Sesame Seeds - 30ml
Garlic Cloves - 3
Dried Chilli Flakes - 15ml
Brown Sugar - 30ml
Soy & Vinegar - 90ml
Peanut Butter - 45ml
Egg Noodles - 3 cakes
Free-range Chicken Breasts - 3
Carrot - 240g
Cabbage - 300g
Fresh Coriander - 8g
TOAST THE SESAMES
Place the sesame seeds in a pan (with a lid) over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and place in a heatproof bowl along with the grated garlic and the chilli flakes.
BRING THE SAUCE TO LIFE
Return the pan to high heat with 60ml of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic & sesame seeds, and stir until combined. Using a whisk or fork, whisk in the brown sugar, the soy & vinegar, and the peanut butter until emulsified.
BUBBLE IT UP
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain, reserving the pasta water, and rinse in cold water. Cover and set aside. Mix 400ml of the reserved cooking water into the peanut sauce until silky.
GOLDEN CHICKEN
Return the pan, wiped down if necessary, to medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. In the final 1-2 minutes, toss through the carrot matchsticks and the sliced cabbage until heated but still crunchy. Pour in the peanut sauce and mix until the chicken is coated. Remove from the pan, season, and set aside.
CHINESE STREET FOOD AT HOME
Make a bed of the scrumptious egg noodles and top with the silky chicken stir fry. Garnish with the chopped coriander. Simply delicious!
White Sesame Seeds - 40ml
Garlic Cloves - 4
Dried Chilli Flakes - 20ml
Brown Sugar - 40ml
Soy & Vinegar - 120ml
Peanut Butter - 60ml
Egg Noodles - 4 cakes
Free-range Chicken Breasts - 4
Carrot - 240g
Cabbage - 400g
Fresh Coriander - 10g
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