Ingredients

  • Serves 4 people
  • 300 g  longevity noodles (cooked)

  • 1 stalk spring onions (chopped)

  • 60 g salted peanuts (crushed)

  • 1 L chicken stock

  • 2 tbsp light soy sauce

  • 1 tsp garlic (minced)

  • 1 tsp chinese sesame paste

  • 25 ml szechaun chili oil (or as desired)

  • salt and sugar to taste

  • ½ packet preserved szechuan vegetables (chopped)

  • 100 g ground chicken 

  • 1 tsp ginger (minced)

  • 1 tsp chili powder

  • 1 tbsp light soy sauce

  • 30 ml vegetable oil

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Dan Dan Noodles

Dan Dan Noodles also known as dandanmian originates from Szechuan cuisine, and the spiciness of the broth coupled with the melt in your mouth noodles, is a perfect combination for anyone looking for a spicy tasty meal.
  • Easy
  • 30 min
  • 40 min
  • 10 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 30 min
  • 40 min
  • 10 min

Instructions

  1. Cook noodles

    • Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. 
    • Drain in a colander and rinse with cold water until cool, then shake well to remove water. 


  2. Make broth

    • In a separate saucepan, add in chicken stock, minced garlic, Szechuan chili oil, sesame paste, light soy sauce, sugar and salt. 
    • Bring stock to a boil, reduce heat and let it simmer for 3 minutes. 


  3. Fry vegetables and chicken

    • Heat oil in a wok and fry preserved vegetables until fragrant, then dish out and set it aside.
    •  In the same wok, add more oil, followed by garlic, ginger, chicken and chili powder, stri frying until lightly browned. Set aside.


Garnish and Serve!

Heat up the stock and pour over noodles, spoon on the meat topping. Garnish with preserved vegetables, spring onions and salted peanuts.

Garnish and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 4 people
  • 300 g  longevity noodles (cooked)

  • 1 stalk spring onions (chopped)

  • 60 g salted peanuts (crushed)

  • 1 L chicken stock

  • 2 tbsp light soy sauce

  • 1 tsp garlic (minced)

  • 1 tsp chinese sesame paste

  • 25 ml szechaun chili oil (or as desired)

  • salt and sugar to taste

  • ½ packet preserved szechuan vegetables (chopped)

  • 100 g ground chicken 

  • 1 tsp ginger (minced)

  • 1 tsp chili powder

  • 1 tbsp light soy sauce

  • 30 ml vegetable oil

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.