Imported from Instagram

Dan Dan Noodles with Ground Chicken

Name: Dan Dan Noodles with Ground Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 2 tbsp oil; 6 cloves fresh garlic (Minced); 1.5 tbsp red crushed pepper flakes (Source gives 1–2 tbsp); 0.5 lb ground chicken; salt and black pepper (To taste; black pepper is also specified in the chicken method and sauce); 3 tbsp tahini paste (Also called sesame paste in the method); 8 oz Chinese-style egg noodles or rice noodles (Use either Chinese-style egg noodles or rice noodles); 4 green onions (Chopped); 2 tbsp chili oil; 0.5 tsp brown sugar; 1 tbsp vinegar; 0.5 tbsp white pepper; 1 tsp MSG; 2 tsp ground Sichuan peppercorns; 0.25 cup light soy sauce (Use in the chicken and sauce; the method specifically calls for 2 tbsp in the sauce); 0.333 cup reserved noodle water (Reserve from cooking the noodles)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Spicy Sichuan-style noodles tossed with tahini, chili oil, crushed red pepper, and aromatic spices, then topped with savory ground chicken and green onion.

4 servings30 minEast Asian

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Ingredients

2 tbsp oil
6 cloves fresh garlic (Minced)
1.5 tbsp red crushed pepper flakes (Source gives 1–2 tbsp)
0.5 lb ground chicken
salt and black pepper (To taste; black pepper is also specified in the chicken method and sauce)
3 tbsp tahini paste (Also called sesame paste in the method)
8 oz Chinese-style egg noodles or rice noodles (Use either Chinese-style egg noodles or rice noodles)
4 green onions (Chopped)
2 tbsp chili oil
0.5 tsp brown sugar
1 tbsp vinegar
0.5 tbsp white pepper
1 tsp MSG
2 tsp ground Sichuan peppercorns
0.25 cup light soy sauce (Use in the chicken and sauce; the method specifically calls for 2 tbsp in the sauce)
0.333 cup reserved noodle water (Reserve from cooking the noodles)

Steps

1
Cook the noodles until al dente. Reserve 1/3 cup of the starchy noodle-cooking water, then drain the remaining water and set the noodles aside.
2
Heat the oil in a pan over high heat.
3
Add the ground chicken to the hot oil and cook for 1 minute, or until it changes color.
4
Add salt, black pepper, light soy sauce, vinegar, and white pepper to the chicken. Sauté until the chicken is fully cooked.
5
In a mixing bowl, combine the chili oil, tahini paste, 2 tbsp of the light soy sauce, salt, black pepper, red pepper flakes, brown sugar, MSG, ground Sichuan peppercorns, and minced garlic.
6
Mix the sauce ingredients until well combined.
7
Transfer the hot cooked noodles into the sauce and add the reserved starchy noodle water. Mix to coat the noodles.
8
Top the noodles with the cooked minced chicken and chopped green onion.
9
Mix everything well and serve.

Notes

The source does not specify the exact amount of salt or black pepper, or the precise division of the soy sauce between the chicken and sauce. It also does not specify a noodle-cooking volume beyond the 1/3 cup reserved water.