- 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.
- Meanwhile, combine the Kikkoman soy sauce, Dynasty Oyster sauce, honey, Kikkoman Rice vinegar, peanut butter/tahini, and 1/3 cup water in a bowl.
- 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.
- 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.
- 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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