Dan Dan Noodles

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Another night with a surprisingly yummy dinner. I’m a huge fan of new meals, almost every dinner I have made over the past month has been a new recipe. Somehow all the recipes I’ve made have been successes. Tonight I was a little nervous that this could be a fail – Jake and I joked about having a sign that says XX days since last dinner fail on our fridge like a construction site.

Tonight I made Dan Dan noodles and they were super yummy with a very nice heat. If you like spicy food you should make this meal!

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Here’s my version of the recipe.

Ingredients:

  • 22 oz. large udon noodles (from the refrigerated section)
  • 1 tsp sesame oil
  • Toppings
    • 2 tbsp peanut oil
    • 1 tbsp grated ginger
    • 3 red thai chilies, chopped
    • 2 cloves garlic
    • 1 lb chicken cut into tiny pieces (I would use ground chicken in the future)
    • 1 tbsp Chinese sesame paste
    • 1 tbsp soy sauce
    • 1 tbsp rice wine
    • 1 tbsp balsamic vinegar
  • Garnish
    • 1/8 cup chili oil
    • 1/4 cup sesame oil
    • 1/4 cup soy sauce
    • 2 scallions, thinly sliced
    • handful cilantro, chopped
    • 2-3 cups chicken broth

Directions:

  1. Cook the noodles according to their package, drain, toss with sesame oil.
  2. Heat peanut oil in a large saucepan over high heat, add the ginger, chilies and garlic. Saute for a minute and then add in the chicken. Cook until the chicken has some color and then add the remaining topping ingredients. Continue over medium-high heat until chicken is completely cooked.
  3. Mix the chili oil, sesame oil, and soy sauce for the garnish (I stored it in a clean glass bottle to keep in the fridge).
  4. To make a bowl: put some noodles in a bowl, add some chicken, pour as much broth as you like over top and garnish with the oil mixture, scallions, and cilantro.

Who knew that the girl who had never really cooked until a little over a year ago would have made all of this?!

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