Bursting with flavour and easy to make, this Chinese street food dish is a quick classic. Golden chicken mini fillets, crunchy cabbage slaw and scrumptious egg noodles swim in a thick, tangy amalgamation of peanut butter, black vinegar and soy sauce. You’ll be slurping up every last drop!
Dan Dan Noodles with Chicken
Dan Dan Noodles with Chicken
with cabbage, carrot, & peanut butter
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Brown Sugar
- Cabbage
- Carrot
- Chicken
- Egg Noodles
- Free-range Chicken Mini Fillets
- Garlic Clove
- Garlic Cloves
- Peanut Butter
- Sesame & Chilli Mix
- Soy Sauce Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PEANUT SAUCE
Boil the kettle. Using a whisk or fork, whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and 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...
Pat the chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the chicken for 1-2 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.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky chicken stir-fry. Simply delicious!
Brown Sugar - 10ml
Soy Sauce Mix - 30ml
Peanut Butter - 15ml
Garlic Clove - 1
Sesame & Chilli Mix - 15ml
Egg Noodles - 1 cake
Free-range Chicken Mini Fillets - 150g
Cabbage - 100g
Carrot - 120g
PEANUT SAUCE
Boil the kettle. Using a whisk or fork, whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and 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...
Pat the chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over a medium-high heat with a drizzle of oil. When hot, fry the chicken for 1-2 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.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky chicken stir-fry. Simply delicious!
Brown Sugar - 20ml
Soy Sauce Mix - 60ml
Peanut Butter - 30ml
Garlic Clove - 1
Sesame & Chilli Mix - 30ml
Egg Noodles - 2 cakes
Free-range Chicken Mini Fillets - 300g
Cabbage - 200g
Carrot - 120g
PEANUT SAUCE
Boil the kettle. Using a whisk or fork, whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and 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...
Pat the chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over 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 minute until the chicken is coated and cooked through. Season to taste and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky chicken stir-fry. Simply delicious!
Brown Sugar - 30ml
Soy Sauce Mix - 90ml
Peanut Butter - 45ml
Garlic Cloves - 2
Sesame & Chilli Mix - 45ml
Egg Noodles - 3 cakes
Free-range Chicken Mini Fillets - 450g
Cabbage - 300g
Carrot - 240g
PEANUT SAUCE
Boil the kettle. Using a whisk or fork, whisk the brown sugar and soy sauce mix in a bowl, until the sugar has dissolved. Add the peanut butter, the grated garlic, and the sesame & chilli mix (to taste). Mix until combined and 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...
Pat the chicken dry with paper towel, and cut into bite-sized cubes. Place a pan or wok over 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 minute until the chicken is coated and cooked through. Season to taste and remove from the heat.
NO NEED TO HIT THE STREETS
Make a bed of scrumptious egg noodles and top with the silky chicken stir-fry. Simply delicious!
Brown Sugar - 40ml
Soy Sauce Mix - 120ml
Peanut Butter - 60ml
Garlic Cloves - 2
Sesame & Chilli Mix - 60ml
Egg Noodles - 4 cakes
Free-range Chicken Mini Fillets - 600g
Cabbage - 400g
Carrot - 240g
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