Better Than Takeout Dan Dan Noodles

Better Than Takeout Dan Dan Noodles are a delicious homemade dish that rivals your favorite restaurant, offering bold flavors and customizability for every dietary preference.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Sichuan

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1/3 cup Sesame Oil Substitute with olive oil for a lighter option.
3 cloves Garlic Use shallots for a milder taste if preferred.
1/4 cup Low Sodium Soy Sauce Use tamari or coconut aminos for gluten-free.
1 tablespoon Hoisin Sauce Ensure it's gluten-free if required.
1 tablespoon Honey Maple syrup can be substituted for vegan.
1 tablespoon Rice Vinegar Apple cider vinegar can work as a replacement.
1/4 cup Creamy Peanut Butter Tahini can be used for a nut-free option.

For the Noodles

8 oz Chinese-style Egg Noodles Substitute with rice noodles for gluten-free.
1 cup Low Sodium Chicken Broth Vegetable broth is suitable for vegetarian.

For the Veggies

2 cups Fresh Baby Spinach Kale or other leafy greens can be used.
1 cup Mixed Mushrooms Other vegetables like bell peppers may be used.
2 stems Green Onions Chopped cilantro or basil can be added.

For the Protein

1 lb Ground Chicken or Pork Tofu or tempeh are excellent vegetarian substitutes.

Equipment

Skillet or Wok

Method

Step-by-Step Instructions

In a large skillet or wok, heat sesame oil over medium heat for about 2–3 minutes until shimmering.
Add garlic and crushed red pepper flakes to the hot oil. Sauté for about 30 seconds until garlic is golden.
Incorporate ground chicken or pork into the skillet, browning for about 5–7 minutes.
Mix in chopped shallots and mixed mushrooms. Stir for 5–7 minutes until softened.
Whisk together soy sauce, hoisin sauce, honey, rice vinegar, and peanut butter in a bowl.
Pour the sauce into the skillet with the protein and vegetables. Stir to coat and simmer for 2-3 minutes.
Incorporate chicken broth into the skillet and simmer for an additional 3-4 minutes.
Cook Chinese-style egg noodles in boiling salted water according to package instructions.
Stir in fresh baby spinach to the skillet until wilted, about 1-2 minutes.
Toss the cooked noodles into the skillet to coat them with the sauce. Serve hot garnished with green onions.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 70gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 30IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Adjust spice levels to taste. Store leftovers in an airtight container for up to 3 days.

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