Dan Dan Noodles

Really tasty. I used udon noodles instead because I like those better. Use some noodle water to thin out if it’s too gloopy. Next time I’ll add some cooked chicken.

This is always a family favorite! Quick and easy too. 

Don’t know what ol’ AB was thinking with this one.  With all the peanut butter, it comes out like some weird pseudo-Thai glop (and I didn’t even use the recommended brown sugar!), instead of the quick, peppery, oily Chinese street food noodles they should be.  Search elsewhere.

I like Alton’s variation on this dish.

These are awesome! Quick and easy sauce to pour over spaghetti. I had half a pound of cooked ground pork and bok choy.

Good base recipe but needs protein and some help. Here is my modified recipe. Thanks Alton! 
         1/3 cup creamy peanut butter         4 cloves garlic, minced         2 tablespoons grated fresh ginger         2 tablespoons soy sauce         1 tablespoon Dark Brown Sugar (or light + dab of molasses)         1 tablespoon sesame oil         1 tablespoon Tahini         2 teaspoons Dry Sherry         1 1/2 teaspoons balsamic + 1 1/2 teaspoons rice wine vinegar          1 tablespoon chili oil (make with 1 T oil + 1 tsp red pepper)         1/4 cup chicken broth         8 ounces noodles         1/2 cup roasted peanuts, chopped         1 tablespoon toasted sesame seeds         3 scallions, finely chopped         12 ounces ground chicken Directions Sauté ground chicken with ginger, garlic and 1/2 of scallions. Add Dry Sherry and sauté another 30 seconds. Set aside. Place the peanut butter, soy sauce, brown sugar, molasses, sesame oil, Tahini, vinegars, and chili oil into food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl and set aside. Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Add ground chicken and lightly toss. Serve topped with peanuts, toasted sesame seeds and remaining scallions. 

Closer to Pad Thai than Dan Dan Noodles but tasty in its own right. I think next time I will halve the peanut butter or use tahini instead.

Yumm Oh!  Followed this except used Rice Wine Vinegar; Can’t find Black Chinese Vinegar.  I also way overcooked the Ramen noodles, but it’s delicious.  The food processor is a must.  So now I have to wash the processor, colander and the big pan for boiling.  I also added a handful of fresh bean sprouts for crunch to the hot noodles.  It thickens on cooling.  I just paid $8.99 + tax for 1/8 of this portion at my favorite Chinese take-out place the other day.  Now I have a big bowl of this deliciousness for $0.75! PS Every time I order Chinese take-out I request Chili Oil and store it in the fridge.  Oh ya!

Terrible, thick, gloopy American Chinese style. And, lose the peanut butter use sesame paste instead.

This recipe is not authentic Dan Dan, HOWEVER, I have been looking for a replica version of Crystal Jade’s Dan Dan noodles since I came back from Hong Kong, and this is the closest I got. Crystal Jade is a chain in Asia, and they have their own take on Dan Dan noodles, which basically tastes like this, and it literally the best dish I’ve eaten in my whole life. This is very close. Thank you for helping recreate!