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Better Than Takeout Dan Dan Noodles. For those nights when you’re craving spicy, warming, Chinese inspired noodles, but don’t want to wait for takeout. Crispy caramelized ground chicken in a sweet, spicy, and tangy mushroom sauce atop egg noodles in steaming, spicy broth. These quick vegetable-filled Chinese inspired noodles can be made and ready in just about 30 minutes. Not only are they a touch healthier, but these noodles taste so much better than your average takeout!

overhead photo of Better Than Takeout Dan Dan Noodles | halfbakedharvest.com #asian #takeout #easyrecipes #dinner

Tuesday night just got better with these yummy takeout noodles. Yep, switching things up again this week and swapping out my usual sweet recipes for something a bit more savory. Not typical of me, but I was way too excited to share these Dan Dan inspired noodles with you guys.

First things first. I want to put it out there that I’m very well aware that these noodles are not authentic Chinese. I do know this, and I don’t mean to offend anyone by sharing this recipe. This recipe is just my take on Chinese style Dan Dan noodles. My easier, much, much simpler, “short cut” take. These noodles are saucy, spicy, so very warming, and beyond delicious.

Quick and easy enough for a weeknight, but fun enough for a Saturday night Halloween movie marathon.

Some background.

If you’re not familiar with Dan Dan noodles, they are spicy Chinese noodles with a dark sauce that usually contains preserved vegetables, chili oil, minced pork (I’m using chicken), and green onions. From everything I’ve read, the meat is caramelized and made crispy, then served over noodles. You can serve the noodles either dry or in a spicy broth…

I went for the spicy broth, because it’s been snowing here and it’s cold. So spicy broth wins. Always.

photo of Better Than Takeout Dan Dan meat mixture in pan

Here are all the details on making these noodles.

As I said, these are not authentic Dan Dan noodles. I took some short-cuts to make the noodles weeknight-friendly, but still delicious.

Start with the chili. You can buy this of course, but I’ve yet to find a great chili oil I love. Plus it’s so easy to make. Simply simmer sesame oil with garlic and red pepper flakes until the garlic is fragrant. This takes only five minutes. Simple.

While that’s happening, make the sauce. It’s s a simple mix of hoisin sauce, honey, rice vinegar, and peanut butter or tahini. Hoisin is not traditional, but it adds so much flavor without having to add a million and one ingredients to the sauce.

Side Note: I’ve yet to find a great hoisin sauce that doesn’t contain tons of sugar…so I began making my own. If this interests you, the quick sauce mix-up is in the recipe notes!

Next, boil the egg noodles. You can really use any kind of noodle, but a good egg noodle is probably best. If you are gluten-free, use your favorite rice noodles. Those will be great too!

Drain the noodles, then add the broth and some of the sauce mix to that same pot. This is your “spicy broth” to mix the noodles with. Keep this on low while you brown the chicken.

The final step is to brown the chicken in a skillet with the remaining sauce and mushrooms. Finely chop the mushrooms, as they add not only a vegetable, but also flavor. You don’t even realize they’re there, but they add SO MUCH. Trust me.

Once the sauce coats the chicken, let the chicken get a little crisp in the skillet and begin to caramelize around the edges.

To assemble, ladle the spicy broth into bowls, add the noodles, and toss with the broth. Then top with that crispy caramelized meat, spoon over additional chili sauce, and add fresh green onions.

Find a spoon, find chopsticks. ENJOY.

overhead photo of Better Than Takeout Dan Dan Noodles with hands on bowl

A couple notes…

Be sure to serve the noodles as soon as you toss them with the broth. The broth is minimal and really thickens up once you toss it with the noodles.

If you want to make these noodles vegetarian, just double the mushrooms. I haven’t tested that, but I’m sure it would be so delicious.

And that is it…simple, quick, and easy. The ultimate cold-weather Chinese style noodles. Not really a soup, more like extra saucy noodles. AND SO GOOD!

side angled photo of Better Than Takeout Dan Dan Noodles

If you make these better than takeout Dan Dan noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Better Than Takeout Dan Dan Noodles.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 550 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

Instructions

  • 1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  
    2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, peanut butter/tahini, and 1/3 cup water in a bowl. 
    3. Cook the egg/rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.
    4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the mushrooms and shallot, and cook another 2-3 minutes. Slowly pour in 1/2 of the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the chicken and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.
    5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy! 

Notes

Homemade Hoisin: in a small bowl, combine 1/4 cup low sodium soy sauce, 2 tablespoons creamy peanut butter, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon molasses, 1 teaspoon Chinese 5 spice powder, and a pinch of black pepper. 
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Comments

  1. 5 stars
    I’m not new to Half Baked Harvest. In fact, most of my monthly meal cycle comes from you! Haha. But I think this is our new favorite. Flavors are impeccable. We did opt for chili crunch to sub making the chili oil. Other than that, followed step for step and couldn’t stop eating it. Great recipe!

    1. Hey Ayleanna,
      Thanks so much for making so many recipes:) I am so glad this is a new favorite! Have a great day! xT

  2. 5 stars
    I meal prep this every week and double the recipe and freeze it. It’s fantastic! I’ve tried it with pork, chicken, Impossible, and with just mushrooms.

    1. Hey Sharmila,
      Thanks a lot for trying this recipe and your comment, so glad to hear it turned out well! Happy Saturday! Xx

  3. 5 stars
    This recipe was so good! I added spinach and kale to my sauce and it went very well together! I also used coconut aminos instead of soy sauce. Great substitute and the flavor is definitely still there.

    1. Thanks so much Vince! I appreciate you making this dish and your feedback! So glad it was enjoyed! xT

  4. 5 stars
    This was wonderful! I already had chili oil on hand, so I was able to bypass the first step. I have made several of your recipes and they are all fantastic!

    1. Hi Steph,
      Wonderful! So glad to hear this recipe turned out well for you, thanks for making it! Have a great Friday! xT

  5. 5 stars
    Excellent recipe, it has become a regular dish in our house!
    I have made it with both pork and chicken, I am wondering how it would be with extra firm tofu? Has anyone tried it?

    1. Hi Pat,
      So glad to hear your family has been enjoying this recipe! I bet tofu would work well for you! Let me know if you give that a try:) xx

    2. 5 stars
      Hey Pat!

      I actually just tried it with extra firm tofu and it was FANTASTIC. My mother couldn’t even tell it was tofu. I used to make this with ground chicken atleast twice a month. And I must say, I don’t miss the meat at all!

  6. 5 stars
    Made this with beef, bok choy, and no broth (wanted a drier dish) and it’s literally the best Asian noodle dish I’ve ever made. Highly recommend!!

    1. Hey Julie,
      Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx

  7. 4 stars
    Made this dish using pork and turning up the temperature to get the pork to caramelize. Followed recipe as written and it was a good supper. Next time I will back off on red pepper flakes to tone down the heat a bit. Thank you for sharing your recipe.

  8. 5 stars
    fantastic recipe! My family raved and went back for seconds. I’ll be adding this to my favorites and making it often. (I’ve never had Dan Dan noodles but I can’t imagine they are tastier than these!) BTW, the homemade Hoisin is wonderful too. Thank you!!