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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 305.5
  • Total Fat: 9.6 g
  • Cholesterol: 35.2 mg
  • Sodium: 982.4 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 21.3 g

View full nutritional breakdown of Dan Dan Noodles calories by ingredient
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Dan Dan Noodles

Submitted by: STALEAN

Introduction

I created this dish in hopes of recreating P.F. Chang's Dan Dan Noodles. You can increase the spices to your taste. I like my version better than the original--I hope you do too. I created this dish in hopes of recreating P.F. Chang's Dan Dan Noodles. You can increase the spices to your taste. I like my version better than the original--I hope you do too.
Number of Servings: 8

Ingredients

    1 egg white, slightly beaten
    6 teaspoons cornstarch, divided
    9 tablespoons low-sodium soy sauce, divided
    Private Selection Far East Asian Grinder, to taste
    3 teaspoons, Lee Kum Kee chili-garlic sauce, divided
    16 ounces skinless, boneless chicken breast, coarse mince
    2 tablespoons peanut oil, divided
    1 teaspoon minced garlic
    1/4 cup green onions, sliced
    1/2 cup green cabbage, shredded
    1//4 cup sliced water chestnuts, cut into matchstick style
    8 ounces sugar snap peas
    1 cup chicken broth
    1/4 cup unpacked dark brown sugar
    1 teaspoon roasted red chili paste
    1 1/2 cups fresh bean sprouts, rinsed and dried
    1/2 cup crushed roasted peanuts
    8 ounces dry buckwheat soba noodles, cooked according to package directions

Directions

Whisk together egg white, 3 tablespoons soy sauce, 2 teaspoons cornstarch, chili-garlic sauce and Far East Asian spice grinder (to taste). Pulse raw, cubed chicken breast in food processor until coarse mince. Add raw minced chicken to egg white mixture; set aside for 15 minutes.

Meanwhile, prepare vegetables and sauce. For sauce, in a measuring cup, mix together 1 cup chicken broth, 6 tablespoons soy sauce, brown sugar, 4 teaspoons cornstarch, 2 teaspoons chili-garlic paste, and roasted red chili paste; set aside.

Heat 1 tablespoon peanut oil in wok or large skillet over high heat. Sauté the marinated chicken mince until no longer pink, about 10 minutes. Remove cooked chicken from wok to a bowl; set aside.

Wipe out wok and add 1 tablespoon peanut oil. Heat over high heat and add garlic, cabbage, sugar snap peas, water chestnuts, and green onions; sauté for 2-3 minutes, being careful not to burn the garlic. Add reserved sauce mixture and chicken mince to sautéed vegetables. Simmer for 2-3 minutes or until sauce is thickened and shiny.

Place cooked noodles into a serving dish. Spoon chicken-vegetable mixture over top the noodles; garnish with bean sprouts on one side and crushed peanuts on the other. Toss together when serving. Bean sprouts will slightly cook from the heat of the chicken-noodle mixture.

Serves 8 evenly divided portions

* May use your own selection of noodles, e.g. angel hair, linguine, or udon.

Number of Servings: 8

Recipe submitted by SparkPeople user STA8LEAN.






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