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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!
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.
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.
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.
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!
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe looks delicious but I can’t eat mushrooms. What’s a good substitute for mushrooms in any meal?
Thank you!
Hi Kim,
You can really use any other veggie that you enjoy here! I hope you love the recipe, please let me know if you give it a try! xTieghan
SO delicious. Perfect combination of savory, spicy and fresh. I subbed bok choy for the spinach but otherwise followed the recipe. Quite literally was eating this out of the pot lol.
Hey Alexandra,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
How do you think this would be if spinach were replaced with kale?
Hi there! That would be delish! xTieghan
Do you think I could use ground beef instead of ground chicken?
Hi Heather! Yes, that should work just fine 🙂 xTieghan
Thank you!! Just made it with ground beef tonight and it’s delicious!
Hey! Thanks so much for giving this recipe a try, I really appreciate it! Happy Monday ? xTieghan
Wow, my family loved this! Will be making again. Way better than takeout!
Hey Jessi,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Absolutely delicious!
Hey Melody,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
We thought this was great! Made according to the recipe except for using commercial chile oil because I didn’t want to use up the rest of my sesame oil. I used ground pork, which caramelized beautifully and was delicious. Another one I’ll be making again!
Hey Helen,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Such an amazing recipe! I used almond butter and it was so tasty and easy, perfect for company. Thank you.
Hey Jenny,
I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
This recipe is so easy and beyond delicious. I’ve never had Dan Dan noodles so I can’t compare this to anything but trust me when I say it’s a stand out. I couldn’t find Chinese egg noodles so I used some wheat Thai noodles that I found at Trader Joe’s, bonus they were precooked. The sauce is perfectly balanced although I added a squeeze of lime to break up the peanut butter just a bit. Absolutely going into my rotation of recipes.
Hey Nicole,
Happy Wednesday!! Love to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
Absolutely delicious
Hey Shelby,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
The sauce is so wonderful and delicious that I’m using it as a dip for other dishes! ? Great recipe, I used almond butter and it taste just as lovely and thanks for sharing.
Hey there,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan
Tieghan this is so good! Just finished eating and it was so delicious and I know leftovers will be even better.
Hey Becca,
Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan
Really love this. I made it with vegan mince and it was so tasty!
Use peanut butter and added a bit of my own homemade chilli. Perfect meal for rainy days 🙂 Thank you for the recipe!
Hey Stefie,
Wonderful! Thanks a bunch for giving this recipe a go, I am so glad it was enjoyed. Have the best weekend:) xTieghan
I made this tonight and I really liked the flavors. I used peanut butter instead of tahini. I’m wondering what the difference might be. My husband ate but said it needed more veggies.
Hey Heather,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! The tahini is a great substitute for those who are allergic to peanut butter! xTieghan
Delicious! I don’t normally comment on recipes but I had to for this one. My kids (2 1/2 and 6 1/2) don’t usually eat a lot of dinner but they couldn’t get enough of this meal! They loved the noodles and the overall flavour. I didn’t add as much chilli as suggested, but hubby and I added extra chilli garlic oil to ours. We will definitely make this again.
Hey Katie,
Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan