A fun and flavorful copycat recipe these Dan Dan Noodles have a delicious depth of flavor, are super quick to make and an amazing lunch or dinner.
So I wanted to post these P.F. Chang Dan Dan Noodles close to the new year. The theory goes that eating noodles for the new year symbolizes longevity.
You are not supposed to break the noodles, as that is how the longevity works. Traditionally eaten on New Years Day, these are a common practice in many asian countries.
I chose to make these Dan Dan Noodles as they are one of our favorite copycat recipes from P.F Chang’s! They are super tasty and have a whole bunch of delicious flavor.
You wouldn’t think from the long list of ingredients but these come together very quickly! That is another reason why I love these as well.
These have been a family favorite ever since we tried them, and we make them a lot for dinner over the year. This is just one recipe that I myself cannot resist.
When I can save money I do, and you will see that I have a lot of copycat recipes on my site as we live in a smaller area so either we have to travel or go without.
So the best way to get my fix is to make them at home, which I absolutely don’t mind, once you try these Dan Dan Noodles I’m hoping you’ll love them just as much as we do.
Some of my other favorite copycat recipes we have on our site include: Cheesecake Factory Brown Bread, Ikea Swedish Meatballs and Taco Bell Crunchwrap Supreme.
WHY THIS RECIPE WORKS:
- Using fresh and flavorful ingredients this has flavor for days.
- With a little bit of kick it gives the dish an edge.
- You can choose to leave out any ingredient that you are not a fan of.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Chow mein stir fry noodles
Unsalted chicken stock
Low sodium soy sauce
Granulated sugar
Dark soy sauce
Shaoxing wine, or dry white wine
Oyster sauce
Toasted sesame oil
Water
Cornstarch
Vegetable oil
Ground chicken
Scallions
Garlic
Chili paste
English cucumber
Bean sprouts
HOW TO MAKE DAN DAN NOODLES, STEP BY STEP:
- Cook the noodles per the directions and set aside to drain.
- In a large jar add the chicken stock, soy sauce, sugar, dark soy sauce, wine, oyster sauce, and sesame oil. Add the top of the jar on tightly and shake vigorously to combine. You can also place all the ingredients in a medium-sized bowl and whisk them together.
- In a small bowl whisk together the water and cornstarch, set aside.
- In a large skillet over medium-high heat add half of the vegetable oil. Add the ground chicken and break it up into crumbles, cook until there is no pink left, 5 minutes. Place the cooked chicken on a plate.
- Add the remaining oil to the skillet. Add the white part scallion, garlic, and chili paste, stir fry stirring constantly until fragrant, 30 seconds.
- Lastly add the cooked chicken back to the skillet and toss to combine.
- Pour the sauce into the pan and stir to combine.
- Bring to a simmer. Slowly pour in the cornstarch mixture and whisk at the same time. I like to add half and if I think it needs to be thicker, I’ll add the rest in. Let the mixture simmer for 2-3 minutes until thick, stir occasionally.
- Add the noodles to a large bowl and spoon the sauce on top. Garnish with the green part scallions, cucumber, and bean sprouts. Serve immediately.
DO I HAVE TO USE GROUND CHICKEN?
To make it an authentic copycat ground chicken is used. But if you are not a huge fan of ground chicken you can also use ground pork or even diced chicken as well.
I CAN’T FIND DARK SOY SAUCE, WHAT CAN I USE?
Dark soy sauce has more depth of flavor than regular soy. If you can’t find it, substitute with more low sodium soy sauce. The end result will not have the deep rich color as the photos do.
I’M NOT A HUGE FAN OF SPICE, WHAT CAN I DO?
While these P.F. Chang’s Dan Dan Noodles are not truly that spicy they do have the slightest of kick to them and that comes from the chili paste.
If you don’t like spicy foods, leave the chili paste out entirely. The dish will still be super flavorful but it will remove any of the spicy aspect of it.
HOW TO STORE:
If you have any leftovers you can mix the noodles in with the sauce or store separately in airtight containers where they will keep in the refrigerator for up to 3 days.
Heat in the microwave or on the stovetop and then add the additional ingredients when ready to serve.
TIPS AND TRICKS:
- You can also add the noodles directly to the pan and coat them in the sauce before serving.
- You have to use unsalted chicken stock, and low sodium soy sauce here and don’t add any additional salt. The dish is still nicely seasoned but using regular chicken stock or soy sauce will make this dish way too salty.
- This serves 2, but you can absolutely double this recipe to serve more people.
- You can leave out any ingredients that you do not like.
If you want the perfect copycat recipe that is super rich and flavorful, then you need to make these Dan Dan Noodles.
If you like this recipe you might also like:
If you’ve tried these DAN DAN NOODLES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Dan Dan Noodles (P.F. Chang Copycat)
Ingredients
- 6 ounces chow mein stir fry noodles
- 1 cup unsalted chicken stock
- ⅓ cup low sodium soy sauce
- 2 ½ tablespoons granulated sugar
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons shaoxing wine or dry white wine
- 1 tablespoon oyster sauce
- 3/4 teaspoon toasted sesame oil
- 3 tablespoons water
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil divided
- 8 ounces ground chicken
- 2 scallions sliced, green part and white part separated
- 2 cloves garlic minced
- 1 teaspoon chili paste
- ½ cup julienned english cucumber
- ½ cup bean sprouts canned and rinsed or fresh
Instructions
- Cook the noodles per the directions and set aside to drain.
- In a large jar add the chicken stock, soy sauce, sugar, dark soy sauce, wine, oyster sauce, and sesame oil. Add the top of the jar on tightly and shake vigorously to combine. You can also place all the ingredients in a medium-sized bowl and whisk them together.
- In a small bowl whisk together the water and cornstarch, set aside.
- In a large skillet over medium-high heat add half of the vegetable oil. Add the ground chicken and break it up into crumbles, cook until there is no pink left, 5 minutes. Place the cooked chicken on a plate.
- Add the remaining oil to the skillet. Add the white part scallion, garlic, and chili paste, stir fry stirring constantly until fragrant, 30 seconds.
- Add the cooked chicken back to the skillet and toss to combine.
- Pour the sauce into the pan and stir to combine.
- Bring to a simmer. Slowly pour in the cornstarch mixture and whisk at the same time. I like to add half and if I think it needs to be thicker, I’ll add the rest in. Let the mixture simmer for 2-3 minutes until thick, stir occasionally.
- Add the noodles to a large bowl and spoon the sauce on top. Garnish with the green part scallions, cucumber, and bean sprouts. Serve immediately.
Notes
- You can also add the noodles directly to the pan and coat them in the sauce before serving.
- You have to use unsalted chicken stock, and low sodium soy sauce here and don’t add any additional salt. The dish is still nicely seasoned but using regular chicken stock or soy sauce will make this dish way too salty.
- This serves 2, but you can absolutely double this recipe to serve more people.
- You can leave out any ingredients that you do not like.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Jennifer
There was a lot of prep involved, but it was worth every minute!!! Just like PF Changs DanDan noodles!! We were super impressed. Definitely will be keeping this recipe and making again. Couldn’t find dark soy sauce, so I replaced with regular. Same with the special wine, so I used white cooking wine.