P.F. Chang's Dan Dan Noodles
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Serves/Makes: 4
Ready in: < 30 minutes
- 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
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 Source: cdkitchen.com
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