Dan Dan Noodles Pf Chang Style Recipes

Steps:

• Saute chicken breast in a skillet in a little oil for 10 to 12 minutes.
• Allow to cool; then mince.
• Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.
• For Sauce:.
• In a wok heat 2 tablespoons oil over medium heat.
• Add garlic and green onion and saute for just a few seconds; careful that the garlic doesn't burn.
• Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with ½ cup water and stir it into the sauce. Simmer sauce for about 2 minutes or until it thickens.
• Once thick, add the chicken and simmer for an additional 5 minutes.
• Place cooked noodles onto a serving plate.
• Spoon chicken and sauce over the top of the noodles.
• Garnish with bean sprouts or peanuts before serving.

Steps:

• Cook noodles in a large pot of boiling water until just tender but still firm to the bite. Drain; transfer to a large bowl of ice water and let stand until cold. Drain well and divide between 2 bowls.
• Heat vegetable oil in a medium skillet over medium heat. Add pork, season with salt and pepper, and stir, breaking up pork with a spoon, until halfway cooked, about 2 minutes. Add ginger; cook until pork is cooked through and lightly browned, about 2 minutes. Stir in chicken stock and next 6 ingredients; simmer until sauce thickens, about 7 minutes. Pour pork mixture over noodles; garnish with peanuts and scallions.

Steps:

• Combine all sauce ingredients and set aside.
• Heat wok. Add one teaspoons of oil. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
• Add cooked ground chicken and sear, stirring and tossing for 5 to 10 seconds.
• Add sauce mixture and simmer for 20 seconds. Add egg noodles to boiling water and heat for 5 to 10 seconds. Remove noodles from water and place in strainer. Move to serving plate.
• Thicken chicken and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of noodles.
• Garnish with bean sprouts and julienne cucumbers.

Steps:

• Bring a large pot of water to boil for the noodles.
• Prepare the chile oil: In a medium skillet, heat the 1/2 cup oil over high. Add the ginger, star anise, red-pepper flakes, ground chile, fennel seeds, cloves and cinnamon to a medium heatproof bowl. Once the oil is shimmering, about 3 to 5 minutes, pour it over the spices. (The mixture will bubble vigorously.) Set aside for 10 minutes. Strain the mixture through a fine-mesh sieve, pressing to extract as much seasoned oil as possible. Makes 1/3 cup chile oil.
• Prepare the pork: In a wok or nonstick skillet, heat 1 tablespoon canola or vegetable oil over high. Add the pork and cook, breaking it up the pork and stirring constantly with a wooden spoon, until browned and cooked through, about 4 minutes. Add the suimiyacai and stir quickly until just combined. Set aside. (The goal here is simply to integrate the mustard greens; there is no need to cook them.)
• Once chile oil has cooled, whisk in the soy sauce, sesame paste and Maggi seasoning. Set out four individual serving bowls, and add 2 tablespoons of chile sauce to each.
• Once the water boils, add the snow pea shoots to blanch just until wilted, about 1 minute, then use a slotted spoon to transfer them to a bowl. Add noodles to the boiling water and cook until just softened and tender, about 4 minutes. Drain and rinse under cold water just to cool slightly.
• Using tongs, divide the noodles and pea shoots among the bowls. (It's OK if the noodles are dripping some water; a little extra moisture is ideal so the noodles remain glossy but not sticky.) Top each with pork mixture, sprinkle with sliced scallions and serve immediately.
• Mix the noodles to coat with chile sauce before eating, and serve with additional sauce at the table.