Name: Better Than Takeout Dan Dan Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1/3 cup sesame oil; 6 cloves garlic, thinly sliced or smashed; 1-2 tablespoons crushed red pepper flakes; 1/2 cup low sodium soy sauce; 1/4 cup hoisin sauce (ensure gluten free if needed); 1 tablespoon honey; 2 tablespoons rice vinegar; 3 tablespoons creamy peanut butter or tahini; 1/3 cup water (for mixing with sauce); 2 1/2 cups low sodium chicken broth; 8 ounces Chinese style egg noodles or rice noodles; 2 cups fresh baby spinach, roughly chopped; 1/2 pound ground chicken or pork; 2 cups mixed mushrooms, chopped; 1 medium shallot, chopped; 4 green onions, chopped; 2 tablespoons additional sesame oil (for cooking meat); Black pepper, to taste

Ingredients

1/3 cup + 2 tablespoons sesame oil

6 cloves garlic, thinly sliced or smashed

1-2 tablespoons crushed red pepper flakes

1/2 cup low sodium soy sauce

1/4 cup hoisin sauce (make sure to use GF, if needed)

1 tablespoon honey

2 tablespoons rice vinegar

3 tablespoons creamy peanut butter or tahini

8 ounces Chinese style egg noodles, or rice noodles

2 1/2 cups low sodium chicken broth

2 cups fresh baby spinach, roughly chopped

1/2 pound ground chicken or pork

2 cups mixed mushrooms, chopped

Black pepper

1 medium shallot, chopped

4 green onions, chopped

Instructions

Step 1: To make the chili oil, heat a large skillet over medium heat. Add 1/3 cup sesame oil, garlic, and crushed red pepper flakes. Cook, stirring occasionally, until the garlic is fragrant, about 5 minutes. Remove from heat and carefully transfer the oil to a heatproof bowl or glass jar.

Step 2: In a separate bowl, combine the soy sauce, hoisin sauce, honey, rice vinegar, peanut butter or tahini, and 1/3 cup water. Stir until smooth and set aside.

Step 3: Cook the noodles according to package instructions. Drain and set aside.

Step 4: Using the pot you cooked the noodles in, add the chicken broth and half of the soy sauce mixture. Bring to a simmer over medium heat, then stir in the chopped spinach. Keep warm.

Step 5: Return the skillet used for the chili oil to medium-high heat. Add 2 tablespoons of sesame oil and the ground chicken or pork. Season with black pepper and cook, breaking up the meat, until browned all over, about 5 minutes.

Step 6: Add the chopped mushrooms and shallot to the skillet. Cook for another 2 to 3 minutes until softened.

Step 7: Slowly pour in the remaining soy sauce mixture. Bring to a simmer and cook until the sauce coats the meat and the mixture begins to caramelize and get crispy, about 5 minutes.

Step 8: Stir in 2 to 4 tablespoons of the prepared chili oil to the meat mixture. Remove from heat.

Step 9: To serve, ladle the broth and spinach into bowls, add the noodles and toss to combine. Spoon the meat mixture over the noodles. Top with chopped green onions and drizzle additional chili oil if desired. Enjoy!

Tips & Variations

For a vegetarian version, substitute ground meat with crumbled tofu or tempeh and use vegetable broth.

Adjust the amount of crushed red pepper flakes to control the spiciness of the chili oil.

Use gluten-free soy sauce and hoisin sauce to make this dish gluten-free.

If you prefer a creamier sauce, add a bit more peanut butter or tahini to the soy sauce mixture.

Storage

Store leftover noodles and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce. The chili oil and meat mixture can also be reheated separately and combined just before serving.

FAQs

Can I use other types of noodles for this recipe?

Yes, rice noodles, soba noodles, or even spaghetti can be used if Chinese egg noodles are unavailable. Just cook them according to package instructions.

How spicy is the dish, and can I adjust the heat?

The heat level depends on the amount of crushed red pepper flakes used in the chili oil. You can decrease or increase the flakes to suit your preferred spice level or omit them entirely for a milder flavor.