Chicken Dan Dan Noodles
Dan Dan noodles are super popular for a great reason; they are fast to make and deliver a world of flavour. We’ve subbed the traditional pork for minced chicken, but it would also work well with a crumbled firm tofu.
Ingredients
For the sauce:
2 Tbsp soy sauce
2 Tbsp Chinkiang black vinegar
¼- ½ tsp ground Sichuan peppercorns (add more if you prefer)
1-2 Tbsp Apostle Hot Sauce Mary Magdalene crispy chilli oil (add more if you prefer)
1 Tbsp tahini
2 tsp hoisin sauce
For the chicken:
1-2 Tbsp oil
300g chicken mince (or 300g crumbled firm tofu)
2 cloves garlic, minced
4 spring onions, white and green separated and sliced on the diagonal
2 Tbsp Shaoxing cooking wine
1 Tbsp soy sauce
To serve:
2 bundles Hakubaku dried ramen noodles
¼ cup roasted peanuts, roughly chopped
½ cucumber, cut on the diagonal and then into matchsticks
Method
For the sauce:
Whisk together the sauce ingredients in a medium bowl and set aside.
For the chicken:
Heat a little oil in a pan or wok over high heat and add the chicken. Cook until browned, then add the garlic and the white parts of the spring onions and stir fry for a few minutes. Add the wine and soy sauce and cook until golden. Set aside.
To serve:
Cook the noodles in boiling water according to packet directions then drain well, reserving ¼ cup of the cooking water. Whisk the cooking water into the noodle sauce, then add more chilli oil if required. Spoon the sauce into the bottom of the serving bowls, then add the noodles . Sprinkle over the cooked chicken mince, the green parts of the spring onion, the peanuts, and the cucumber. Stir well before eating.