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 parsley.
Chicken Dan Dan Noodles
Chicken Dan Dan Noodles
with a spicy peanut butter sauce & egg noodles
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Brown Sugar
- Cabbage
- Carrot
- Chicken
- Dried Chilli Flakes
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Parsley
- Garlic Clove/s
- Garlic Cloves
- Peanut Butter
- Soy-vinegar
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
TOAST THE SESAME
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 garlic and the chilli flakes (to taste).
BRING THE SAUCE TO LIFE
Return the pan to high heat with 15ml [30ml]|#7DA0D7 of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic and 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 toss through a drizzle of olive oil. Cover and set aside. Mix 15ml [30ml]|#7DA0D7 of the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
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 carrots and the 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 parsley. Simply delicious!
TOAST THE SESAME
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 garlic and the chilli flakes (to taste).
BRING THE SAUCE TO LIFE
Return the pan to high heat with 15ml [30ml]|#7DA0D7 of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic and 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 toss through a drizzle of olive oil. Cover and set aside. Mix 15ml [30ml]|#7DA0D7 of the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
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 carrots and the 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 parsley. Simply delicious!
TOAST THE SESAME
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 garlic and the chilli flakes (to taste).
BRING THE SAUCE TO LIFE
Return the pan to high heat with 45ml [60ml]|#7DA0D7 of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic and 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 toss through a drizzle of olive oil. Cover and set aside. Mix 45ml [60ml]|#7DA0D7 of the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
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 carrots and the 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 parsley. Simply delicious!
TOAST THE SESAME
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 garlic and the chilli flakes (to taste).
BRING THE SAUCE TO LIFE
Return the pan to high heat with 45ml [60ml]|#7DA0D7 of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic and 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 toss through a drizzle of olive oil. Cover and set aside. Mix 45ml [60ml]|#7DA0D7 of the reserved cooking water into the peanut sauce until silky.
WHILE THE NOODLES ARE COOKING...
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 carrots and the 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 parsley. Simply delicious!
Frequently Asked Questions
What is the preparation time for Chicken Dan Dan Noodles?
The preparation time for Chicken Dan Dan Noodles with a spicy peanut butter sauce & egg noodles is between 20 and 35 minutes.
What is the total time required to make Chicken Dan Dan Noodles with a spicy peanut butter sauce & egg noodles?
The total time required to make Chicken Dan Dan Noodles with a spicy peanut butter sauce & egg noodles is between 35 and 50 minutes.
How many servings does Chicken Dan Dan Noodles provide?
4 servings
What are the main ingredients in Chicken Dan Dan Noodles?
Brown Sugar, Cabbage, Carrot, Chicken, Dried Chilli Flakes, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Peanut Butter, Soy-vinegar, White Sesame Seeds
What is the nutritional information of Chicken Dan Dan Noodles?
Calories: 700.5, Carbs: 78.8 grams, Fat: grams, Protein: 52.1 grams, Sugar: 20.9 grams, Salt: 1065.6 grams
How do I prepare Chicken Dan Dan Noodles?
TOAST THE SESAME: 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 garlic and the chilli flakes (to taste). CHINESE STREET FOOD AT HOME: Make a bed of the scrumptious egg noodles and top with the silky chicken stir fry. Garnish with the parsley. Simply delicious! WHILE THE NOODLES ARE COOKING...: 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 carrots and the 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. 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 toss through a drizzle of olive oil. Cover and set aside. Mix 15ml [30ml]|#7DA0D7 of the reserved cooking water into the peanut sauce until silky. BRING THE SAUCE TO LIFE: Return the pan to high heat with 15ml [30ml]|#7DA0D7 of oil. Once very hot, remove the pan from the heat, pour the oil into the bowl of chilli, garlic and 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.
What should be prepared from my kitchen to make Chicken Dan Dan Noodles?
Brown Sugar, Cabbage, Carrot, Chicken, Dried Chilli Flakes, Egg Noodles, Free-range Chicken Mini Fillets, Fresh Parsley, Garlic Clove/s, Garlic Cloves, Peanut Butter, Soy-vinegar, White Sesame Seeds
How many calories does Chicken Dan Dan Noodles have?
700.5 calories
How much fat content does Chicken Dan Dan Noodles have?
grams
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