Jump to Recipe

Get ready for slurping deliciousness taken to the next level!  This is my Easy Dan Dan Noodle Recipe with Ground Chicken and it is heavenly.  We are not talking about a one-note stir fry dish.  Nope, this is a symphony of flavors with sesame, soy sauce, chili paste, garlic, ginger, and more.  The sauce is savory, tangy, nutty, spicy, and slightly sweet.  It pairs perfectly with the hearty ground chicken and egg noodles. 

While traditional dan dan noodles have a rather complex sauce, I have taken some shortcuts on ingredients, but definitely not on flavor.  The result is a super easy 30 minute family dinner you will love!

 

WHAT ARE DAN DAN NOODLES?

To be very honest, I looked through all of the local Chinese take out menus (there are at least 20 Chinese restaurants in my city of Hoboken, NJ!) and only came across Dan Dan noodles in a couple.  However, you will more often see other similar noodle dishes with Sichuan in the name.  Sichuan is a southwestern province in China, which is known for its bold and spicy flavors.  Sichuan cuisine typically uses lots of garlic and chili peppers, namely Sichuan peppers. 

Dan Dan Noodles originate from Chinese Sichuan cuisine.  They typically include chili oil, Sichuan pepper, ground pork, preserved vegetables, and scallions served over noodles.  However, for this recipe, I made a few changes to make it less spicy, leaner and easier for busy families.

For the spice, as mentioned, Dan Dan recipes typically have chili oil and sichuan peppers.  You can buy chili oil in some grocery stores and specialty asian markets, but I opted for a more widely-found Sambal Oelek Chili paste.

Sambal Oelek is an Indonesian, ground raw chili paste with red chili peppers, vinegar and salt.  It’s easy to find and easy to use in a great many recipes where you want to add a kick, so it will not go to waste.  For the oil, I added Sesame Oil in this recipe.

To make this recipe leaner, I used ground chicken rather than pork.  However, you can use ground pork, chicken, turkey, or even beef.  

Finally, rather than preserved vegetables, I added fresh baby spinach leaves.  The spinach melts into the dish perfectly so that it brings vitamins and nutrients and helps to thicken and round out the dish.

Want more Asian Family Dinners?

If you and your family love making Chinese, Thai, Korean or other Asian recipes at home, then check out my Thai Peanut Sauce Noodles with Tofu and Veggies or Asian Teriyaki Meatballs with Veggie Stir Fry & Noodles Dinner or try my Korean Beef Tacos or Korean Ground Beef Rice Bowls!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You will need a large skillet/frying pan for cooking the ground chicken and making the sauce, then mixing in the noodles. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

You also need a medium-large pot for boiling the noodles.

You can buy already minced garlic and Garlic Press. Or you can peel the garlic and the ginger and mince together in a mini food processor.

PREP-AHEAD STEPS FOR THIS DAN DAN NOODLE RECIPE

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)

Slice the scallions, separating the whites (for the chicken) from the greens (for garnish). If not already minced, peel and mince the garlic and the ginger (see notes on best ways to do this above in the Equipment section).

Make the Sauce. Mix together in a bowl: the Peanut Butter, Sesame Oil, Chili paste, Honey, Vinegar, and Cinnamon. 

Once combined, whisk in the Soy sauce and water.

COOK YOUR DAN DAN NOODLE RECIPE 

Cook the egg/rice noodles according to package directions. Drain and set aside.

Preheat a large skillet/frying pan over medium-high heat. Add 2 tablespoon of olive oil and then the ground chicken. Break up the chicken as it cooks and let it really get browned, cooking about 5 minutes.

To the chicken, stir in the minced garlic and ginger, plus the whites of the scallions and cook another 2-3 minutes.

Then add the Chicken Broth scraping up all of browned bits from the bottom. Finally, stir in the Sauce, HALF of the scallion greens, and the spinach leaves. Let cook for a final 4-5 minutes until the sauce is thickened and completely coating the chicken.

Add half of the noodles to the pan (or all of them if you can fit them) and slowly toss to combine.

To serve, add some of the plain noodles to the bottom of the bowls (this is if they didn’t all fit in the pan with the sauce), then top with the saucy noodles and more meaty sauce. Garnish with the remaining green scallion slices and Enjoy!

RECIPE FAQS

Can I use frozen shrimp?

Yes, you can use fresh or frozen shrimp.  The key is to ensure that they are cleaned of the digestive tract along the back and that the tail is pinched off.  You could cook this recipe with the tails on, but it’s more difficult to eat as you have to bite off the tail and discard.  It’s really a personal preference.  If you use frozen shrimp, you want to thaw them in the fridge overnight or under running (not standing) cold water.

How can I make this more or less spicy?

The spice in this recipe is provided by the Sambal Oelek Chili Paste.  It’s a subtle heat that coats your mouth and lips.  Two teaspoons of the chili paste will give a very light heat; however, if you are concerned, then start with 1 teaspoon and once the sauce is mixed with the chicken (before adding the noodles) taste it to see if you want more heat.  If so, add another teaspoon at a time until you achieve the level you want.

What other veggies can I add to this?

So many vegetables would taste great in this recipe.  However, unlike spinach, which just wilts into the sauce in minutes, all other veggies will likely need to be cooked separately and then mixed in or kept separate.  You can pick the couple other veggies that you want to add and sautee them in a frying pan with a touch of olive oil, salt, and pepper until tender, but not mushy.  Once they are done, you can add a scoop of the Dan Dan sauce to their pan and cook for another minute to incorporate the flavors and then toss them into the complete dish.

Can I make this in advance?

Yes!  You can make the Dan Dan Sauce with Ground Chicken mixed and store in the fridge for up to 5 days in advance.  I would wait to cook the noodles until you are ready to eat and then toss them into the sauce after it’s warmed up.  

Can this be frozen?

You can make the Dan Dan Sauce with Ground Chicken mixed and freeze it WITHOUT THE NOODLES.  To freeze it, simply place it in a freezer bag or freezer container and freeze for up to 5 months.  I would wait to cook the noodles until you are ready to eat and then toss them into the sauce after it’s warmed up.  

ENJOY!  😍 Carrie

Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!