Cook time: 30 mins | Servings: 4
I love this recipe so much that it became one of my go-to for an easy and quick weeknight dinner. Tastes super amazing and never fails to impress everyone around the table! Easily make this copycat P.F. Chang’s Dan Dan Noodles using only a few pantry ingredients in under thirty minutes. Give this a try very soon, and I am pretty sure that you’ll love every inch of this Asian cuisine!
Ingredients
2 oz. soy sauce
1 oz. Shaoxing cooking wine
1 tsp oyster sauce
1 tsp sugar
7 oz. chicken stock
4 oz. ground chicken
1 tsp oil
1/2 tsp chilli paste
1/2 tsp minced garlic
2 tbsp chopped green onion
2 tsp cornstarch
2 tsp cold water
1 package (14 oz. size) Asian egg noodles, cooked
How to make Copycat P.F. Chang’s Dan Dan Noodles
Step 1: In a 2-cup measuring cup or bowl, place the soy sauce, wine, oyster sauce, sugar, and chicken stock. Stir well until the sugar is dissolved and set aside.
Step 2: Add the ground chicken to a hot skillet and cook over medium heat, stirring, until completely cooked.
Step 3: Add the chilli paste, garlic, and green onion in a hot wok or large skillet. Cook for about 5 seconds over medium-high heat, stirring.
Step 4: To the wok, add the cooked chicken and stir. Continue to cook for an additional 10 to 15 seconds over medium-high heat until the chicken is mixed with the chilli paste mixture.
Step 5: Stir in the reserved soy sauce and allow everything to simmer for 20 to 30 seconds more.
Step 6: Whisk the cornstarch with cold water until blended, then pour this into the wok. Simmer for another minute, stirring, until thickened.
Step 7: On individual plates, place the cooked noodles and top each with the chicken mixture. Serve garnished with bean sprouts, chopped green onions, and/or julienne cut cucumbers. Enjoy!
Nutrition Facts:
102 calories, 4 grams fat, 5 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs
Ingredients
- 2 oz. soy sauce
- 1 oz. Shaoxing cooking wine
- 1 tsp oyster sauce
- 1 tsp sugar
- 7 oz. chicken stock
- 4 oz. ground chicken
- 1 tsp oil
- 1/2 tsp chilli paste
- 1/2 tsp minced garlic
- 2 tbsp chopped green onion
- 2 tsp cornstarch
- 2 tsp cold water
- 1 package (14 oz. size) Asian egg noodles, cooked
Instructions
Step 1: In a 2-cup measuring cup or bowl, place the soy sauce, wine, oyster sauce, sugar, and chicken stock. Stir well until the sugar is dissolved and set aside.
Step 2: Add the ground chicken to a hot skillet and cook over medium heat, stirring, until completely cooked.
Step 3: Add the chilli paste, garlic, and green onion in a hot wok or large skillet. Cook for about 5 seconds over medium-high heat, stirring.
Step 4: To the wok, add the cooked chicken and stir. Continue to cook for an additional 10 to 15 seconds over medium-high heat until the chicken is mixed with the chilli paste mixture.
Step 5: Stir in the reserved soy sauce and allow everything to simmer for 20 to 30 seconds more.
Step 6: Whisk the cornstarch with cold water until blended, then pour this into the wok. Simmer for another minute, stirring, until thickened.
Step 7: On individual plates, place the cooked noodles and top each with the chicken mixture. Serve garnished with bean sprouts, chopped green onions, and/or julienne cut cucumbers. Enjoy!
