These Dan-Dan Noodles (Mien) are absolutely marvelous noodles that hit the spot! It’s unbelievably easy, too.
I know this post is coming right on the tail of these Oatmeal Butterscotch Cookies, which just went live. Can you handle two posts in one day? This might be the single and only time that will ever happen. It’s due to technical difficulties, not over-achievement.
I had nail-biting, foot-stomping tech issues last night, and my Tech Master was already asleep. (Because I’m totally a night owl and he’s really not.) So, I had to put my unpublished cookies to rest last night, trusting it would still be here when I started my computer today. Thankfully, it was mostly recovered, and those butterscotch babies got published.
That’s why we’re enjoying a special “2fer” today…
But I won’t apologize too much to all of my friends who are getting two emails from me today 🙂
That’s because these Dan-Dan Noodles are worth it. Worth it, I promise. Every single strand.
This heaping bowl of noodles blew our minds away. Something this easy to pull together can result in such amazing flavors? Apparently so.
I made a double batch of this recipe, because I thought it would be great to have enough dinner to last two nights. In our little family, a double batch of these Dan-Dan Noodles lasted 1.5 nights. The second night, there was actually only enough left over for one adult. So a double batch technically only lasted 1.25 nights. Will I have to quadruple everything when our boys are teens??
These noodles (called mien in Chinese) are SO GOOD. Savory, sweet, garlicky, with a subtle kick. It’s also healthy, easy, and leftovers are awesome. If you can manage to have leftovers.
Dan-Dan Noodles (Mein)
- 3 skinless/boneless chicken breasts, cooked and minced (rotisserie works too)
- 8- oz dried fettuccine or linguine noodles
- 2 TB Asian sesame oil, brown and highly aromatic, found in Asian aisles
- 2 TB cooking oil
- 4 cloves minced garlic
- ¾ cup regular soy sauce
- 1 ½ cup good chicken broth
- ⅓ cup packed brown sugar
- 1 tsp Sriracha, Asian hot sauce, found in Asian aisles
- 6 tsp cornstarch, dissolved in 1/2 cup chicken broth
- 1 cucumber, peeled and julienned
- ½ cup chopped peanuts or cashews for topping
- chopped green onions for garnish
- Set aside cooked/minced chicken.
- In a large heavy pot, cook noodles in salted water until al dente (don't over-cook) according to package. Drain and toss with Asian sesame oil to prevent sticking and for flavor infusion. Set aside.
- In a saucepan, heat cooking oil over medium heat. Add garlic and stir until aromatic, about 30 seconds. Add soy sauce, chicken broth, brown sugar, and Sriracha. Stir well. Add cornstarch dissolved in broth. Stir constantly while simmering, until sauce thickens.
- Once sauce has thickened, add the minced/cooked chicken and simmer in the sauce for about 5 minutes.
- If noodles have cooled too much, warm it up in microwave. Toss noodles with desired amount of chicken/sauce mixture, or just toss it all in! Toss in julienned cucumber to combine.
- Divide onto serving plates or bowls. Garnish with green onions and nuts, if desired.
- Leftover noodles should be wrapped tightly and chilled. Just heat up in microwave when ready for leftovers!
- *NOTE: I use regular soy sauce and chicken broth, but if you're sodium conscious, feel free to use low sodium items.
Did you make this?
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Source: Chew Out Loud, adapted from Top Secret Recipes
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