P.F. Chang's Dan Dan Noodles
ready in: under 30 minutes
recipe id: 1264
cook method: stovetop
photo by: CDKitchen Staff
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1 teaspoon oil
1/4 ounce green onion, minced
1/2 teaspoon garlic, minced
1/2 teaspoon chile paste
4 ounces ground chicken, cooked
14 ounces egg noodles, cooked
2 ounces soy sauce
1 ounce cooking wine
1 teaspoon oyster sauce
1 teaspoon sugar
7 ounces chicken stock
Heat wok or large skillet, add 1 tsp. oil and sear the chile paste, garlic and green onion for 5 seconds, using caution to avoid inhaling the direct fumes.
Add cooked ground chicken, tossing and stirring for 10 seconds. Add all the liquid ingredients and simmer for 20 seconds.
Add a "slurry," equal parts of cornstarch and water mixed together (a tsp. or two of each) to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.
Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.
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