Dan Dan Noodles

A delicious, savory, spicy noodle dish with tender chicken, crisp vegetables, and a rich peanut-sesame sauce. This enhanced version balances the heat of chili oil with the nuttiness of peanut butter, the tang of rice vinegar, and the umami of soy sauce.

Prep Time: 15 minutes

Cook Time: 15–20 minutes

Servings: 4

Noodles and chicken

• 1/2 lb egg noodles

• 3/4 lb boneless chicken breast or thighs, finely minced or cut into small pieces

• 1 tbsp ginger, minced

• 2 tsp garlic, minced

• 2 tbsp cornstarch

• 2 tbsp soy sauce

• 2 tbsp vegetable or peanut oil

Sauce

• 2/3 cup chicken stock

• 2 tbsp creamy peanut butter

• 1 tbsp rice vinegar

• 2 tsp chili garlic paste

• 2 tsp chili oil (adjust to taste)

• 2 tsp sesame oil

• 1 tbsp soy sauce (additional, for deeper flavor)

• 1 tsp brown sugar or honey

• 1/2 tsp ground Sichuan peppercorn (optional, for authentic Dan Dan flavor)

Vegetables and toppings

• 1/4 cup scallions, sliced

• 1 1/2 bell peppers, thinly sliced

• 1/2 lb snow peas, trimmed

• 1/2 cup roasted peanuts, roughly chopped

• Additional scallions for garnish

• Toasted sesame seeds (optional)

Instructions

Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just al dente. Drain and rinse briefly with cool water to stop cooking. Toss with a little sesame oil to prevent sticking. Reserve 1/2 cup noodle cooking water.

In a bowl, combine minced ginger, garlic, cornstarch, and 2 tbsp soy sauce. Add chicken and mix thoroughly. Let marinate for 10–15 minutes while preparing the sauce.

In a separate bowl, whisk together chicken stock, peanut butter, rice vinegar, chili garlic paste, chili oil, sesame oil, additional soy sauce, and brown sugar. Whisk until smooth. Add Sichuan peppercorn if using. Warm the chicken stock slightly before mixing to help dissolve the peanut butter.

Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the chicken mixture in an even layer. Let it sear briefly before stirring. Break up the chicken and cook until lightly browned and completely cooked through, about 5–7 minutes, depending on the size of the pieces. Transfer to a plate if necessary.

In the same pan, add scallions and stir-fry briefly. Add bell peppers and cook for 1–2 minutes until slightly tender but still crisp. Add snow peas and stir-fry for another 1–2 minutes.

Return the chicken to the pan. Pour in the prepared peanut sauce. Stir and simmer for 2–3 minutes until slightly thickened. If the sauce becomes too thick, add reserved noodle water a little at a time.

Add cooked egg noodles. Toss thoroughly using tongs until every noodle is coated with the sauce. Cook for another 1–2 minutes until heated through. Taste and adjust soy sauce, vinegar, or chili oil as needed.

Add chopped roasted peanuts. Top with sliced scallions and toasted sesame seeds. Drizzle with a little extra chili oil before serving.

Finish with extra chili oil and crunchy peanuts.