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Ground chicken is simmered in a spicy sauce and served over Asian egg noodles, just like at P.F. Chang's
serves/makes:
ready in:
under 30 minutes
8 reviews
3 comments
ingredients
2 ounces soy sauce
1 ounce shaoxing cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock
4 ounces ground chicken
1 teaspoon oil
1/2 teaspoon chili paste
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
2 teaspoons cornstarch
2 teaspoons cold water
1 package (14 ounce size) Asian egg noodles, cooked
directions
Combine the soy sauce, wine, oyster sauce, sugar, and chicken stock in a 2-cup measuring cup or bowl. Mix well to dissolve the sugar. Set aside.
Heat a skillet over medium heat. Add the ground chicken and cook, stirring, until cooked through.
Heat the oil in a wok or large skillet over medium-high heat. Add the chili paste, garlic, and green onion and cook, stirring for 5 seconds. Be careful not to inhale the fumes from the chili paste.
Add the cooked chicken to the wok. Stir over medium-high heat for 10-15 seconds to mix it with the chili paste mixture.
Add the reserved soy sauce liquid to the wok. Stir well then let simmer for 20-30 seconds.
Mix the cornstarch with the cold water and pour into the wok. Stir well and let the mixture simmer, stirring constantly, until thickened (about 1 more minute).
Place the cooked noodles on individual serving plates. Top with the chicken mixture. Garnish with bean sprouts, chopped green onions, and/or julienne cut cucumbers.
recipe tips
Adjust the amount of chili paste to control the heat level in the dish.
Use low-sodium soy sauce if watching your salt intake.
For a vegetarian version, substitute the ground chicken with crumbled tofu or textured vegetable protein.
Try different types of noodles, such as rice noodles or udon, for variety.
Make a double batch of the chicken mixture and freeze half for a quick and easy meal on a busy day.
To make the dish more colorful, add thinly sliced red bell peppers or shredded carrots to the chicken mixture.
common recipe questions
What is shaoxing cooking wine?
Shaoxing cooking wine is a type of rice wine commonly used in Chinese cooking to add flavor and depth to dishes. If you don't have any on hand, you can substitute dry sherry, sake, or dry white wine. For a non-alcoholic substitute, use chicken or vegetable broth with a splash of balsamic vinegar.
Can I substitute ground pork for ground chicken in this recipe?
Yes, ground pork can be used as an alternative to ground chicken in this recipe.
What can I use instead of Asian egg noodles?
You can use spaghetti or any other type of long pasta as a substitute for Asian egg noodles in this recipe.
Can I make this dish less spicy?
You can adjust the amount of chili paste used or omit it entirely to make the dish less spicy if desired.
How can I make this dish more flavorful?
You can add additional ingredients like sesame oil, ginger, or Sichuan peppercorns to enhance the flavors of the dish.
Is it necessary to use a wok for this recipe?
While a wok is traditionally used for stir-frying, a large skillet can also be used to make this dish if a wok is not available. Make sure to use a heavy skillet for even heat distribution.
Can I make this dish in advance?
You can make the chicken mixture in advance and reheat it when ready to serve over freshly cooked noodles.
How should I store leftovers of this dish?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently on the stovetop.
Can I freeze the chicken mixture for later use?
You can freeze the cooked chicken mixture in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator before reheating.
nutrition data
102 calories, 4 grams fat, 5 grams carbohydrates, 10 grams protein per serving. This recipe is low in carbs.
more recipes like p.f. chang's dan dan noodles
PLANTER'S TRAIL MIX
PANDA EXPRESS ORANGE CHICKEN
POPEYE'S FRIED CHICKEN
PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE
PIZZA HUT ORIGINAL PAN PIZZA
P.F. CHANG'S CANTONESE STIR FRY SAUCE
reviews & comments
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Karen June 10, 2020
For a low carb option, I used shirataki noodles as I am on a keto low carb diet. Soo good!
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Karen REVIEW:
June 10, 2020Since a lot were commenting that the recipe is salty, I reduced the soy sauce to 1 tbsp instead of 1 oz and used light soy sauce. I also put half of the cooking wine (I used Mirin) and used chicken bullion as I didnât have chicken stock. I was able to reduce the bullion to 1/2 tsp for the 7 0z chicken stock instead of the usual 1 tsp per 8 oz ratio. It turned out really good and not salty, just right. I omitted the sugaras I donât like sweetness in my Asian noodles. I put the cornstarch directly to the sauce mix (didnât need to put in cold water). Super yummy and easy. Iâll make this again! So many recipes I looked up were complicated and required Asian ingredients Iâve never heard of. All the ingredients I used were already in my pantry! Thanks 😊
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Connie REVIEW:
May 9, 2019Chicken broth can be salty depending on the brand. I would leave out the soysause because you are using oyster sauce which is like a flavored soy sauce. Don't combine the two ever. I don't cook with wine either. Hope this helps folks with the saltiness issue.
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Esther Paul March 18, 2017
I really look forward to trying out this recipe, it looks yummy, but I have a bit of a challenge with the measuring in "OUNCES", is there an equivalent measurement.
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CDKitchen Staff Reply:
Ounces are common US measurement. You didn't specify what format you needed them converted to so I'd suggest finding an online "conversion calculator" to find the measurements that will work for you.
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monkek99 REVIEW:
July 14, 2016LOVE THIS RECIPE!!!
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KLab REVIEW:
March 30, 2015Full of flavor. Agreed, it is a bit salty, but overall...DELICIOUS! My husband went NUTS for it!
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Lisa REVIEW:
August 10, 2013I thought this tasted very close to PF CHangs. I did use low sodium soy sauce but that's because that's all Iever buy. My store carries asian egg noodles and they are different than the suggested angel hair, they have a different consistency so I would try to find them if you can.
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TXDebate REVIEW:
October 25, 2009Great recipe. I'm so happy that I don't have to spend money on takeout Dan Dan anymore. Use low-sodium soy sauce though as it was a little too salty.
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pjcakes REVIEW:
October 24, 2007This recipe was very disappointing. It was extremely salty and tasted nothing like PF Chang's version.
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cookiegirl REVIEW:
December 1, 2006This is easy and taste just like PF Chang's. I looked up on a few other sites what kind of noodles to use and one mentioned that if you couldn't find egg noodles to just use angel hair which is what I did. It worked out just fine. This is a good and easy dinner for weeknights.
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Bickyb November 27, 2006
Hi there, I am trying to find out what type of egg noodles to use. There are tons available in the market. Any ideas?
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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