Next Post
Super Simple Coconut Chicken Tikka Masala.
This post may contain affiliate links, please see our privacy policy for details.
Better Than Takeout Dan Dan Noodles. For those nights when you’re craving spicy, warming, Chinese inspired noodles, but don’t want to wait for takeout. Crispy caramelized ground chicken in a sweet, spicy, and tangy mushroom sauce atop egg noodles in steaming, spicy broth. These quick vegetable-filled Chinese inspired noodles can be made and ready in just about 30 minutes. Not only are they a touch healthier, but these noodles taste so much better than your average takeout!
Tuesday night just got better with these yummy takeout noodles. Yep, switching things up again this week and swapping out my usual sweet recipes for something a bit more savory. Not typical of me, but I was way too excited to share these Dan Dan inspired noodles with you guys.
First things first. I want to put it out there that I’m very well aware that these noodles are not authentic Chinese. I do know this, and I don’t mean to offend anyone by sharing this recipe. This recipe is just my take on Chinese style Dan Dan noodles. My easier, much, much simpler, “short cut” take. These noodles are saucy, spicy, so very warming, and beyond delicious.
Quick and easy enough for a weeknight, but fun enough for a Saturday night Halloween movie marathon.
Some background.
If you’re not familiar with Dan Dan noodles, they are spicy Chinese noodles with a dark sauce that usually contains preserved vegetables, chili oil, minced pork (I’m using chicken), and green onions. From everything I’ve read, the meat is caramelized and made crispy, then served over noodles. You can serve the noodles either dry or in a spicy broth…
I went for the spicy broth, because it’s been snowing here and it’s cold. So spicy broth wins. Always.
Here are all the details on making these noodles.
As I said, these are not authentic Dan Dan noodles. I took some short-cuts to make the noodles weeknight-friendly, but still delicious.
Start with the chili. You can buy this of course, but I’ve yet to find a great chili oil I love. Plus it’s so easy to make. Simply simmer sesame oil with garlic and red pepper flakes until the garlic is fragrant. This takes only five minutes. Simple.
While that’s happening, make the sauce. It’s s a simple mix of hoisin sauce, honey, rice vinegar, and peanut butter or tahini. Hoisin is not traditional, but it adds so much flavor without having to add a million and one ingredients to the sauce.
Side Note: I’ve yet to find a great hoisin sauce that doesn’t contain tons of sugar…so I began making my own. If this interests you, the quick sauce mix-up is in the recipe notes!
Next, boil the egg noodles. You can really use any kind of noodle, but a good egg noodle is probably best. If you are gluten-free, use your favorite rice noodles. Those will be great too!
Drain the noodles, then add the broth and some of the sauce mix to that same pot. This is your “spicy broth” to mix the noodles with. Keep this on low while you brown the chicken.
The final step is to brown the chicken in a skillet with the remaining sauce and mushrooms. Finely chop the mushrooms, as they add not only a vegetable, but also flavor. You don’t even realize they’re there, but they add SO MUCH. Trust me.
Once the sauce coats the chicken, let the chicken get a little crisp in the skillet and begin to caramelize around the edges.
To assemble, ladle the spicy broth into bowls, add the noodles, and toss with the broth. Then top with that crispy caramelized meat, spoon over additional chili sauce, and add fresh green onions.
Find a spoon, find chopsticks. ENJOY.
A couple notes…
Be sure to serve the noodles as soon as you toss them with the broth. The broth is minimal and really thickens up once you toss it with the noodles.
If you want to make these noodles vegetarian, just double the mushrooms. I haven’t tested that, but I’m sure it would be so delicious.
And that is it…simple, quick, and easy. The ultimate cold-weather Chinese style noodles. Not really a soup, more like extra saucy noodles. AND SO GOOD!
If you make these better than takeout Dan Dan noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Better Than Takeout Dan Dan Noodles.
Servings: 6 6
Calories Per Serving: 550 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/3 cup + 2 tablespoons sesame oil
- 6 cloves garlic, thinly sliced or smashed
- 1-2 tablespoons crushed red pepper flakes
- 1/2 cup low sodium soy sauce
- 1/4 cup hoisin sauce (make sure to use GF, if needed)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 3 tablespoons creamy peanut butter or tahini
- 8 ounces Chinese style egg noodles, or rice noodles
- 2 1/2 cups low sodium chicken broth
- 2 cups fresh baby spinach, roughly chopped
- 1/2 pound ground chicken or pork
- 2 cups mixed mushrooms, chopped
- black pepper
- 1 medium shallot, chopped
- 4 green onions, chopped
Instructions
- 1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar. 2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl. 3. Cook the egg/rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm. 4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat. 5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy!
Notes
Homemade Hoisin: in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper.
This post was originally published on October 22, 2019
This was probably the best thing I have ever made. I am blown away by your recipes and your website is now my go-to for cooking.
Wow that is so great to hear! Thank you Michelle! xTieghan
Made this last night — deeelish! Struck me as more of a ramen-esque kind of broth/soup, and super good with well-rounded flavors. Next time (and there will be next times…..), I’ll add a jammy egg on top for the win. Thank you, Tieghan!
Yum yum yum! I am really glad this recipe turned out so well for you, Kim! I hope you love it with the egg next time! xTieghan
I made this a few weeks ago and it was delicious! Thank you! I’m going to make it again tonight. Question: Any tips to keep the sauce from separating? The tahini and the other ingredients didn’t mix well for me. It tasted good, but my presentation was a little off. 🙂
Hey Lindsay,
So sorry you had issues with the sauce, I like to put mine in a jar that I can shake really well to combine the ingredients. I hope this helps for next time! xTieghan
Ok. I can’t even. This is just the best faux takeaway dish I’ve ever eaten in my whole dang life.
My husband has been begging me to make this for ages and even though it’s a 25 degree day in London and not soupy noodle weather, I gave in. And I’m SO GLAD I DID.
Tieghan your stuff is just to die for. We make at least one of your recipes every week 😉 THANKYOU
Aw that is so amazing!! I am so glad this turned out so well for you, Claire! I hope you continue to love this and other recipes of mine! xTieghan
Very yummy
Thank you Paula! xTieghan
So tasty!! I made this using ground turkey and zoodles. The sauce/broth was divine!
Thank you so much Jess! xTieghan
Amazing recipe and it’s got better each time I have made it, easy to follow recipes. I each and everyone I have tried..
Thank you so much!! I am really glad you have been loving my recipes! xTieghan
This was sooo good!!! Will definitely make again! Used ground pork and peanut butter instead of tahini.
Thank you so much for trying this Ashley!! xTieghan
Great recipe gorgeous flavour even the two year old loved it and she’s not fussed on peanut butter. Definitely adding this to our meal rotation
Love that! Thank you for trying this Jen! xTieghan
This is delicious Tieghan! I just made this for dinner and I’m stuffed! I could not quit eating. I followed the recipe exactly and this knocks any other noodles out of the park. Keep’em coming Tieghan, you’ve got a huge fan in East Texas. I thought your Thai Chicken Peanut Ramen was my favorite noodle recipe but this one pushed those down to second.
Aw that is seriously so amazing to hear! Thank you so much for trying this recipe, Abby! xTieghan
Loved this! So much flavor.
Thank you so much Mindy! That is so great to hear! xTieghan
Fab! We did ours with 60% beef 40% pork mince, 1 spoon of tahini and 2 of peanut butter and also added juice of half a lime to the soy mix and some ginger to the chilli oil ?
Sounds amazing! I am really glad this turned out so well for you, Sammy! Thank you! xTieghan
so delicious! think i need to up the red pepper flakes and want to try with tahini next time…..
Thank you so much Lily!! xTieghan
Can this be made without the chilli oil, or would it lack flavour? The kids (and myself) are very sensitive to chilli. Should anything be substituted in its place? Thanks.
Hi Felicity,
You can omit the spicy chili oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was a hit for the fam.! We love it so much. Thank you! =)
Thank you so much Maurice! xTieghan