Thursday, March 7, 2013

Dan Dan Noodles (Pf Chang Style)


2 chicken breast fillets, skinless and boneless
2 tablespoons peanut oil, plus more for cooking chicken
1 (6 ounce) package chow mein noodles (or Chinese egg noodles)
1 1/2 tablespoons garlic, minced
1/2 cup green onion, chopped
1 tablespoon ginger, minced
1/2 cup soy sauce
3/4 cup chicken broth
1/3 cup dark brown sugar
2 teaspoons sambal oelek (chile-garlic sauce to taste)
4 tablespoons cornstarch
1/2 cup water
1/2 cup bean sprouts, or
1/2 cup peanuts

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.

Serves 4
WW PointsPlus 15

Find the original recipe here.

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