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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.
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.
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.
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!
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.
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
- 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
- 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.
As always- every recipe of Teighns I’ve tried is truly amazing! Ive made these DanDan noodles about 20 times this year. Sooo good!! I usually make extra of the broth because I like it so much!!!
Ps
The chili oil is a MUST!! I use it in so many other dishes. Make it!!!
Hi Mindy,
Happy Monday!!🇺🇸😎 I appreciate you making this recipe so often and sharing your feedback, so glad to hear it is always a winner! xT
I merged this with a couple of other recipes – loved the broth mixture. I used regular egg noodles as they are a family favourite. I substituted oyster sauce as I find it give a richer flavour than the hoisin and does not have as much sugar.
I also added a few more things to the oil mixture – star anise and a little cinnamon stick – it turned out great. Our family prefers to have the oil so that everyone can adjust their own souviens level.
For those that want to make this regularly it is well worth getting the Sichuan Peppers. These are the little guys that make your mouth numb. Firstly they are cool and not a common item. Secondly you can put them in the meat or the oil.
Next up is trying your hoisin!
Love to hear this Fraser!! Thanks so much for making this recipe and sharing what worked well for you! Such a fun idea! xT
Why did I only have to use 1/2 the soy sauce mixture? What am I supposed to do with the other half
Hi Keith,
The recipe calls for you to use 1/2 of the soy sauce mixture to be used in step 3 and the other half of the mixture to be used in step 4. Sorry if you missed that:) xT
Well another great recipe! Thank you! I made this to go with vegetable pot stickers. Everyone loved it! I used rice noodles but I would like to try a different noodle next time to compare. Loved it!!
Hi Debbie,
Happy Sunday!!🍍🥥 Thank you so much for trying this recipe and your feedback, so glad to hear it was enjoyed! xT
I made this with crumpled tempeh and added red peppers and it was delicious. I think it would be just as good/simpler to skip the first step and just add the garlic and chilli flakes to the saute. I will try that next time. Overall great recipe!
Hi Nicola,
Happy Wednesday!! 🌸🌤️ I appreciate you making this recipe and sharing your review, so glad it turned out well for you! xT
Loved it! I made it child friendly by skipping the first step making the chilli oil and used the garlic in the mince instead. Also used kale and spinach, mushrooms and turkey mince to make it extra nutritious. My husband had seconds and absolutely loved it too.
Hey Steph,
Awesome!! I love to hear that this recipe was a hit and appreciate you making it! Thanks for your comment! xT
So good and packed with flavor. I used a whole 16-ounce package of ground turkey rather than chicken and a package of Chinese noodles I found at the regular grocery store (looked like ramen). I somehow messed up on what to do with the broth but it still turned out amazing.
Hi Kristi,
Perfect!! Love to hear that this recipe was enjoyed and thanks so much for making it! Happy Mother’s Day!💐
For the egg noodles, are those Chinese egg noodles from an Asian grocery? Or regular egg noodles?
Hi Carol,
I used Chinese egg noodles for this recipe:) Please let me know if you have any other questions! xT
Excellent! Never had Dan Dan noodles but sounded good and it exceeded expectations. Thanks!
Hi Laura,
Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT
That was just splendid!!! Thank you for such a tasty and robust noodle dish…I’m already addicted!
Hi Kim,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
Oh, I make it regularly, truly addictive! Thanks again for this amazing recipe.
Lol thanks so much Kim!
My son-in-law made this dish for my husband and I. It was amazing, layers of flavors. Best Dan Dan noodles I’ve ever had.
Hey Amanda,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
This was absolutely delicious! I will definitely have this recipe on my regular rotation! I used ground beef and it was so flavorful!
I did want to mention that in the Hoisin sauce recipe it sates to use Balsalmic vinegar instead of Rice wine vinegar which is listed as an ingredient. Just wanted to mention it so someone doesn’t use the wrong vinegar.
Hi Sharda,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! The hoisin sauce recipe calls for balsamic vinegar, the rice vinegar is used when making the dan dan noodle dish:) xx
My favorite comfort meal! I use a pound of ground pork and no mushrooms (I don’t like mushrooms) and it tastes delicious!
Hey Emilija,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
So Good! Will be making this again regularly. Normally I’m not too big on dishes using peanut butter but decided to try this recipe anyway, because all that I’ve tried here thus far have also been exquisite, and I was so pleased! And so easy with clear detailed instructions. Thank you Tieghan!
Hey Taylor,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
My husband and I love this recipe. I make it all the time now.
Hey Debbie,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! xT
I don’t understand what the broth is
Hi there,
Sorry, I’m not sure what you mean…are you referring to the chicken broth? Let me know how I can help! xx