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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!
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.
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.
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!
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.
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.
Ingredients
- 1/3 cup + 2 tablespoons sesame oil
- 6 cloves garlic, thinly sliced or smashed
- 1-2 tablespoons crushed red pepper flakes
- 1/2 cup low sodium soy sauce
- 1/4 cup hoisin sauce (make sure to use GF, if needed)
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 3 tablespoons creamy peanut butter or tahini
- 8 ounces Chinese style egg noodles, or rice noodles
- 2 1/2 cups low sodium chicken broth
- 2 cups fresh baby spinach, roughly chopped
- 1/2 pound ground chicken or pork
- 2 cups mixed mushrooms, chopped
- black pepper
- 1 medium shallot, chopped
- 4 green onions, chopped
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.
I see spinach listed in the ingredients, but I don’t see when to add them in the instructions.
Hi Linda,
The spinach is added in step 3. Please let me know if you have any other questions! xT
I made this recipe with foraged mushrooms and it was amazing!
Hey Caitlin,
So glad to hear you enjoyed this recipe, thanks so much for making it! Happy Labor Day! xT
Loved! Made with tofu. Great flavor.
Hi Diane,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
I mainly used this recipe for inspiration as I had to swap out quite a few ingredients to make it with what I had. That said the sauce was made as is, and it was so good! I skipped making the oil as I was out of garlic, but I can see how that would elevate everything. Will make again!
Thanks so much, Marie!! So glad to hear that you enjoyed this dish, thanks for sharing your feedback! xT
Soooo good! One of the best things I have ever made, will definitely be saving this one and can’t wait to cook it for other people. I would double the meat/mushroom mixture next time. Thank you!
Hey there,
Happy Friday! Thrilled to hear that you enjoyed this recipe, thanks for your comment and making it! Xx
This. Was. Unbelievable.
I made it with pork, then with chicken, then with turkey, and then a vegetarian version…I made double batches because it freezes really well and all I need to do it boil some noodles. This has to be one of my faves and I can’t wait to try every other take-out recipe. Thanks for this one TG! It was delicious!
Hey Sharmila,
Wonderful! Thanks so much for your comment, love to hear that this recipe turned out nicely for you, I appreciate you giving it a try! x
Love this recipe! It’s in regular rotation these days. We usually do it with tofu. I put in whatever we have. I used yellow bell pepper tonight and it was a great addition.
Hey Ben,
Love to hear this! Thanks for making this recipe so often and sharing what works well for you! xT
SO good
Hey Jenna,
Wonderful! I’m so glad to hear that this recipe turned out nicely for you, thanks for trying it! Xx
My family’s new favourite! Very delicious and it has all the flavours and textures. A lovely warming meal on a cold night.
Hey Tracey,
Amazing!! So glad to hear that you enjoyed this recipe, thanks so much for making it! Have a great week! xx
Made these tonight and we loved them! I added a bit of Chinese Five Spice powder and opted for the pork option. Definitely a keeper. Thanks so much!
Hey Dawn,
Awesome!! Love to hear that this recipe turned out well for you, thanks so much for making it! xT
Just made this! I omit the chili so that my 5 year old can eat and he approved! I added the chili for me and it was delish!!!
Thanks so much, Mylinh:) I’m so glad to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Another amazing recipe. You’re a food magician and make it fun cooking dinner when I know the recipe is going to be amazing.
Thanks so much, Jolynn! Glad to hear that this recipe turned out well for you:)
Worked Great with extra firm tofu!! Love it!
Hey Pat,
Fantastic!! Thanks so much for making this recipe and your comment, so glad it was a winner:)