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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!

overhead photo of Better Than Takeout Dan Dan Noodles | halfbakedharvest.com #asian #takeout #easyrecipes #dinner

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.

photo of Better Than Takeout Dan Dan meat mixture in pan

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.

overhead photo of Better Than Takeout Dan Dan Noodles with hands on bowl

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!

side angled photo of Better Than Takeout Dan Dan Noodles

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.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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Ingredients

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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. 
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This post was originally published on October 22, 2019
4.25 from 1561 votes (1,257 ratings without comment)

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Comments

  1. I made this recently and it was INCREDIBLE. The flavor was like nothing I’ve ever had before. Your food blog has become my absolute favorite and I decided a while back to pull a “Julia and Julia” and cook my way through as many of your recipes as I possibly can. My husband loves your recipes, my sister loves your recipes, my parents love your recipes, my friends love your recipes, I love your recipes, and even my kids (age 5 and 10) love your recipes!

    Where do you find your thin egg noodles? I can only find the short curly ones or the thick pappardelle ones. Or are the thinner noodles in the photos typically rice noodles?

    Also, what do you mean when you say “mixed mushrooms”? Cremini and shiitake and whatever else we like, or is there an actual mix of mushrooms that I can buy?

    Thank you so much for sharing your talents with the world! Quarantine has been so much better since I found your blog!

    Reply

    1. Hey Courtney,
      Thank you so much for your super kind message! I am so glad you have been enjoying the recipes as well as your family:) I like to get my noodles from Whole Foods or I order from Thrive Market. Yes, mixed mushrooms means really whatever mushrooms you like to use. Please let me know if you have any other questions! xTieghan

      Reply

  2. 5 stars
    Perfect for a wintery day and so full of delicious flavor! This recipe has definitely earned a place in our meal rotation!

    Reply

  4. 5 stars
    So so so delicious! Easy to follow and fairly quick to make. I ended up using ground turkey, just because that was what I had in my freezer. I love spice and so does my husband but you can control the spice level by adding as much or as little chili oil to taste. I cut this recipe in half since it was just for 2 people, but wish I made the whole thing to have leftovers. Will definitely be making this again!

    Reply

    1. Hi Bryana! I am really glad this recipe turned out so well for you!! Thank you so much for trying this one! xTieghan

      Reply

  5. 5 stars
    make this! Salty, spicy, comforting goodness! this is simple to make and we loved it!! i accidently used 1 lb of ground chicken which made enough for easily 6 (or 8) hearty portions. i didn’t achieve the caramelization i had hoped for still super flavorful. i followed the directions and ingredients closely with the exception of 1 lb of chicken and i used linguine. will be a repeat for cooler months when comfort food is in order. a fun meal to make. thanks tieghan.

    Reply

  6. 5 stars
    Made this tonight-it had so much flavor and was so good!!!! Definitely a keeper!
    Looking forward to making your pizza rolls this weekend!
    Thanks for all of the great recipes!

    Reply

    1. Hi Sue! I am really glad you loved this recipe! Thank you for trying it! I hope the pizza rolls turn out amazing for you! xTieghan

      Reply

    1. Hi Linda! Here are the noodles I used! I hope you enjoy this recipe! xTieghan

      https://thrivemarket.com/p/annie-chuns-pad-thai-rice-noodles?aff_id=16396&t_id=102549b121d0691886addc077d9691&o_id=6&utm_source=affiliate&utm_medium=Half%20Baked%20Harvest&utm_content=default&utm_term=products_annie-chuns-pad-thai-rice-noodles&utm_campaign=products&aff_sub=affiliate&aff_sub2=Half%20Baked%20Harvest&aff_sub4=default&aff_sub5=products_annie-chuns-pad-thai-rice-noodles&aff_sub3=products

      Reply

  9. 5 stars
    This dish is crazy addictive!! I made it vegetarian by using Beyond Meat ‘ground beef’ and it was ridiculously good! So flavourful and easy to make. Definitely a new part of my dinner rotation. Thanks!! ?✌?

    Reply