Frantic Home Cook – Home cooking, Recipes, Healthy, Frugal

I love making Dan Dan Noodles just so I can say the name.  It sounds like the name of the lost Walton.  “Goodnight, John Boy.  Goodnight, Jim Bob.  Goodnight, Dan Dan.”  Of course, if you’re a stickler for accuracy, Wikipedia says the word dan dan refers to the carrying pole that noodle vendors used so it’s really “Peddler’s Noodles.” Just a little obscure tidbit to drop at your next social gathering.  You’re welcome.

Like many American versions of classic ethnic dishes, it bears little resemblance to the original.   But that doesn’t mean those versions aren’t good, chickens.   Bonus points for being a cheap dish that can be made in minutes and served up different ways to please every picky palate at the table.

Here’s my version.

WHAT YOU’LL NEED

WHAT YOU’LL DO

Top them with anything else you like.  I’m a sprouts/peanut gal myself.

Hubby likes red bell pepper, chili flakes and more chili paste (he’s a manly man, you know).

Daughter eldest likes to eat it plain.  Daughter youngest likes to stir in a little peanut butter.

Happy family achieved.  Good night, Dan Dan.

DAN DAN NOODLES

2 skinless, boneless chicken breast fillets, cut into 1/2″ cubes
2 tablespoons canola or peanut oil
2 tablespoons sesame oil
16-ounce package chow mein noodles, egg noodles or spaghetti
2-3 cloves garlic, minced
2 tablespoons minced ginger
1/2 c. soy sauce
1 c. chicken broth
1/3 cup light or dark brown sugar
1-4 tablespoons of chile-garlic sauce
6 teaspoons cornstarch, divided
½ cup water
½ cup bean sprouts
1 cup peanuts

Start your water boiling for your noodles.

Heat the sesame oil and canola or peanut oil in pan until it’s good and hot.  Toss the chicken with 2 tablespoons of the cornstarch and season with salt and pepper.  Cook the chicken pieces in hot oil until golden.  Remove from skillet.

Toss in your noodles because you’re almost ready for them.

Mince garlic and ginger and saute in same pan.  Add soy sauce, chicken broth, brown sugar and chile-garlic sauce.  If you have a manly man, you’ll probably want 4-5 tablespoons of chili sauce.

Combine 4 tablespoons of cornstarch with ½ cup water and stir it to make a slurry.  Pour it into the saucepan and simmer for about 2 minutes or until it thickens.

Add the chicken and peanuts and warm through.

Drain pasta.  Place cooked noodles onto a serving plate. Spoon chicken and sauce over the top of the noodles, then garnish with chopped peanuts.