Wednesday, January 17, 2007

Dan Dan Noodles Revealed

Post by Brilliant Daughter

Every week I get a recipe via email from []. Chef Todd Wilbur has made it his mission to recreate America’s favorite eats. From 7-Eleven Slurpees to McDonald’s fries to York Peppermint Patties, he will spend days in the kitchen trying to “clone” the popular recipes.

At one time, all of the recipes were free. About two years ago, they tacked on small fees to most of the recipes (much like iTunes does for music). I have found a few gems on this site, including the clone for Chevy’s salsa (to come this summer when it is warm enough to go to the farmers’ markets and use the BBQ!), Red Robin seasoning, and the latest, PF Chang’s Dan Dan Noodles.

I will admit, I have only had PF Chang’s once, and it was takeout. I have never had the Dan Dan Noodles, but I think this recipe is a winner, regardless. I cook the chicken as soon as I get home from work, and let it cool until it is time to start actually making dinner. The recipe says to top the noodles with the sauce, but I usually toss it all together.

Dan-Dan Noodles

2 Skinless chicken breasts, cooked and minced
1 6 oz Package chow mein noodles, cooked
2 Tbsp Vegetable oil
1 Tbsp Minced garlic
½ tsp Minced fresh ginger
6 Tbsp Soy sauce
½ cup Beef broth
¼ cup Dark brown sugar
1 tsp Chili-garlic sauce
4 tsp Cornstarch
½ cup Water
¼ cup Chopped green onions (green part only)

1. Cook chicken breasts by sautéing them in oil for 10-12 minutes, or until cooked through. Let them cool and then mince into small bits with a sharp knife.
2. Prepare chow mein noodles following the directions on the package.
3. Make sauce by heating oil over medium heat in a saucepan or wok. Add garlic and ginger, and sauté for a few seconds, being careful the garlic doesn’t burn. Add the soy sauce, broth, sugar, and chili-garlic sauce. Combine the cornstarch with the water and stir it into the sauce. Simmer for about 2 minutes or until it thickens.
4. Once the sauce is thick, add the chicken and green onions and simmer for an additional 5 minutes.
5. Spoon cooked chow mein onto a serving plate and top with sauce.
6. Optional: garnish with bean sprouts.

1 comment:

Tea said...

What a good daughter you are for keeping the home fires burning.

And with yummy noodles, no less!