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, & tangy mushroom sauce atop egg noodles in steaming, spicy broth. These quick vegetable-filled Chinese inspired noodles can be made & ready in just about 30 minutes.

Zesty Chicken Dan Dan Noddles


12 oz ground chicken 

6 oz egg noodles

8 oz Dan Dan Sauce (hoisin/liquid aminos/rice vinegar/mirin/honey/tahini)

4 oz ginger/onion/garlic/sesame oil blend

2 oz peanuts

4 oz red bell pepper

8 oz chicken stock 

4 oz mushrooms

6 oz pak choi

Green onion

Sesame seeds

Chili paste – spicy! 


Large skillet

Medium skillet

Wooden spoon

Medium pot


Cutting board & knife

Zesty Chicken Dan Dan Noddles

Regular price
Sale price


Calories................... 756

Carbohydrates........ 20.2g

Fat........................... 17.6g

Protein...................... 52.2g

Salt........................... 986mg

*Approximate Values Based On My Fitness Pal


    Prepping Instructions

    Bring a medium pot of water to a boil

    Slice mushrooms into thin pieces

    Cut whole pak choi into bite-size pieces

    Core & thinly slice bell pepper

    Roughly chop peanuts

    Thinly slice green onions

      Cooking Instructions:

      Step 1: Cook Noodles

      Cook the egg noodles for 3-5 minutes until tender. Drain & set aside.

      Step 2: Make broth

      To the pot used to cook the noodles, add all stock & add 1 container of the Dan Dan sauce. Bring to a simmer over medium heat. Keep warm.

      Step 3: Prepare chicken

      Heat half of the container of sesame oil/ginger/garlic blend in a large skillet. Add chicken, a pinch of salt & pepper, & cook for about 5 minutes. Slowly pour in other container of Dan Dan sauce. Bring the mixture to a simmer and cook until the sauce coats the chicken & the meat begins to caramelize & get crispy, about 5 minutes. Remove from the heat.

      Step 4: Prepare veggies

      Heat other half of sesame oil/ginger/garlic blend in another skillet over medium high heat. Add the mushrooms, peppers, & pak choi, & stirfry 2-3 minutes. Season with salt & pepper. Once cooked, add veggies to chicken mixture & toss together well.

      Ladle the broth into bowls. Add the noodles & toss combine. Spoon chicken & veggie mixture on top. Top with green onions, chili paste if using & sesame seeds. Enjoy!