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Dan Dan Noodles


Prep Time: 15 minutes

Total Time: 30 minutes

  • ⅓ cup + 2 tbsp. Dynasty Sesame Oil
  • 6 Garlic cloves, thinly sliced
  • 1 ½ Tbsp. Crushed Red pepper flakes
  • ½ Cup Kikkoman Soy Sauce
  • ¼ Cup Dynasty Oyster Sauce
  • 1 Tbsp. Honey
  • 2 Tbsp. Nishiki Rice vinegar
  • 3 Tbsp. Creamy peanut butter
  • 8 Oz. Rice noodles
  • 2 ½ Cups Low sodium chicken broth
  • 2 Cups Fresh baby spinach, roughly chopped
  • ½ lb Ground chicken or J-Basket Ground Amber pork
  • 2 cups mixed mushrooms, chopped
  • Black pepper
  • 1 Medium shallot, chopped
  • 4 Green onions, chopped
  1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup Dynasty 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 Kikkoman soy sauce, Dynasty Oyster sauce, honey, Kikkoman Rice 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 of 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 for 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 of chili oil. Remove from the heat.
  5. Ladle the broth into bowls. Add the noodles and toss to combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy!

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Dish Type / Ethnic Cuisine
Main Dish