Better Than Takeout Dan Dan Noodles

This is amazing! I used broccoli as I didn’t have spinach on hand. The sauces are perfection!

Delish

Made this x3. Used 4pack of udon. Had tons of stock left. Enough meat to feed us twice with cooking more noodles. Did 6 tbsp of chili oil

Ok i hijacked recipe to be veggie like usual i didnt use chicken broth i also used tofu instead of beef i gauged one serving bc im too poor to use all my ingredients.. Anyway this was delish everything smelled so good i just put everything together at the end to make it a soup and let it really combine and make a layered broth and get yummalicious <3 WILL BE MAKING AGAIB!!!!

Pretty good, not spicy to me, but I put El Yucateco XXXTRA hot habanero sauce on EVERYTHING. Just a note get your meat and mushrooms good and browned first before adding half of the sauce. Otherwise, you're going to have a mess. My 7 year old said it's yummy, so kudos to the creator!

Very tasty, with a little bit of a kick. We made this Gluten Free, using rice noodles and gluten free soy sauce, and we used pork instead of chicken (still using chicken stock). We also added a bit of lemon tyme. Definitely recommend trying it out.

Definitely did take longer than 30 mins but was very nice! I'd suggest making the chili oil on a low to medium heat. I made with turkey mince as couldn't find chicken (and don't like pork) and was lovely. Not used to mince with noodles but really enjoyed it

Very good. Easy to alter heat level by using less red pepper flakes

A bit of work but worth it.

So many steps! This takes way longer than 30 minutes. It’s good but not worth the time.

Cut the red pepper in half and it was still too hot for one of us. It did take longer then advertised I guess to took longer for the liquid from the mushrooms cook off. It was very tasty!

To create a more balanced dish, next time I would: - Serve with bok choy / cucumber for freshness - Add pickled element to offset the richness (e.g. radish / carrot) - Not bother creating the broth, and stick to just the noodles with the peanut chicken sauce Also, it definitely takes longer than 30 minutes to cook. Lots of dishes too if you make your own chilli oil.

This was so good! Used more ground chicken than the recipe called more. Love the flavor and it isn't ridiculously spicy but still has a great kick.

Super good! I was worried about the peanut being strong but I didn’t take it at all. This will take time to make but worth it!

Didn’t read the recipe first and was surprised by several pans. Very good. Took longer than 30 minutes

I used chicken breast instead of ground meat and it was still really good! Definitely one to keep around!

Used pork and added green beans

Sam made this and said it took quite a bit of time/managing a lot of things at once. He really enjoyed it - me not so much.

So much better than I could have expected!

Super easy to meal prep. Make a jar of the peanut broth sauce and get all your toppings and add to heat proof container. Throw a spoonful of that broth sauce in there and then seal it up and add hot water when you’re ready to eat. Rice noodles cook really fast in the hot water so works great

Added a bit of Salt but that was it. Very tasty!

This went down a treat with my partner and our friend as an impromptu supper. Can't add anything that others haven't already said really other than I second the addition of ginger 🫚. Will definitely make again.

Omitted the chicken and doubled the mushrooms, this would have been good with some fried tofu as well. Did lettuce instead of spinach, but bok choi would have also worked well. The sauce is very good and makes the broth warm and satisfying. The caramel used shallots are sweet which is a nice contrast.

Absolutely delicious!!

This was DELICIOUS! Omitted the chicken broth, the dish didn't need it at all. Will definitely put this recipe in the regular rotation!

Made it with pork. Added fresh green beans and yellow pepper. Omitted the extra 2 tbsp oil. Instead of broth, saved 1/2 the sauce for another meal and wilted the spinach with the meat at the end and used a little broth to just loosen things up. I stirred in the noodles and it turned out great!

Yummy! But forgot to include the spinach 😂 still delicious even without! This was extremely savory.

Amazing!

Good but we will go back to our old Dan Dan Recipe.

Used pork. Was delicious! Could probably have any variety of vegetables in it. Sauce of done right and boiled down as suggested is very nice and thick. Was great with soba noodles. If you use peanut butter make sure it’s without added sugar. So sesame is probably easier to find (tahini)

Very tasty but will make less sweet next time

Very rich, but I think I'd make it again. Makes 2 big dinner portions as written.

Needed more noodles for 6 people. Used 20 Oz lo mein noodles. Next time add double peanut/soy/hoisin sauce so more flavor.

I didn't expect this to be so good. The homemade chili oil added so much flavor, and the balance of hot broth, cold noodles, and hot stir fry was perfect. Thank you.

Very spicy even though we love spicey dishes and having cut red pepper flakes to 1 Tbsp. I used 1 lb. chicken and used Thai rice noodles. Will make again.

Recipe was delicious, loved the chili oil! It took a little bit of effort to follow all of the steps but now that I've gone through it once, I'm sure it will get easier.

Ended up using a whole pound of ground chicken.

Ok I had doubts about this recipe but it actually turned out amazing. Like I'm picky about Asian cooking but this is something I can see myself craving. It isn't the easiest to put together, took about 35 minutes I think total. But even my super picky son liked it and he hates everything including mac and cheese. Best thing to do is get the sauce mixed up, get the water boiling, and then start working on the chili oil. Get the noodles cooking while working on the meat, and hopefully it will come together quickly after that.

Y’all. This. Was. SO. Good!! It’s a fair amount of chopping, measuring, and paying attention but definitely worth it. Next time I won’t use as much soy sauce because between that & the broth the sodium content was way too high for me, but dang was it good. OH! And I didn’t use as many mushrooms as it called for. That was a LOT.

I used 1.5 tbs of red pepper and loved it but my partner who doesn’t like spice as much would have probably preferred with only 1 tbs. Could add extra mushrooms and spinach to boost veggies.

Add ginger

This INCREDIBLE. Maybe one of the best things my fiance and I have ever eaten. I saw a comment saying it was too salty but if you use low salt soy sauce like it calls for it's perfectly fine!

Super easy to make, tasted as good as a takeaway, very rich sauce though

The meat is well and truly at the centre of this dish! Deep rich flavour, crispy and sweet. Umami galore! I used minced turkey, 500g for 3 servings. I could eat a bowl of that on its own, maybe with a fried egg! Added a little more vinegar and loads of gochugaru. Not too much broth, after all that effort to crisp it up, dropping it into a bowl of broth would seem like a soggy waste! Wasn't too salty either. 40 mins to make, at a relatively leisurely pace. This will be a regular return to the weekly grind, only next time with some peas and even more garlic!

This is incredibly salty. Not sure if it’s the amount of soy sauce or the broth or ?? It’s also quite effort-intensive, took me more than an hour. Was delish otherwise tho.

There's a lot I could say about this recipe that is NSFW (Not Safe For Whisk). Let's just say we are making this again soon!

I used double the meat, but other than that I thought it was great!

Add vegetables- green beans

More time consuming than anticipated but well worth it. Need to increase meat portion and make only 1 bag of noodles next time.

Very good taste. Added some lime juice on top as well. Didn't use the oil on top, but added twice the oil to the broth. Did rice noodles, everyone loved it. It took alot longer to make than on the recipe though. Only other change was I added granulated garlic as well to garlic it up a bit more, and used 1/2 soy and 1/2 worchestershire to reduce the sodium a bit. My Tai basil died in the freeze, but that would have really made this dish pop even more.

Delicious.

Really enjoyed this. Would like to add a veggie or two perhaps. It needed something small, just not sure what.

Made it vegetarian, and skipped the broth for the most part. Very very good.

Added some sriracha to the soy/peanut sauce for a little extra kick.

This is a soup, so it ends up not looking like the photo, but it is delicious. Used chicken doubled the meat and it was loved by all

It takes longer to make than the recipe says and we weren’t able to get the ground chicken crispy, but overall very good. The chili oil is delicious and adds a nice bit of spice to the dish. We also doubled the meat and used frozen spinach instead of fresh.

I made this less of a broth and more a thick sauce. Absolutely delicious and definitely reminded me of authentic Chinese restaurant food. Highly recommend it!

Followed exactly except I doubled the meat and used frozen spinach. Very good. You only use about ⅓ of the chili oil you make, so don't be intimidated by the amount of sesame oil, pepper flakes and garlic. It isn't overly garlicy, and not too spicy. I had a hard time crisping the meat at the end, so next time I won't bother.

This is one of our favourite dishes - I usually add more chilli and use home made broth and it is delicious!!!

6 cloves was way too much garlic. Garlic overpowered the whole dish. I didn’t end up eating it. The flavors just didn’t work for me.

This is our go to recipe! The chili oil will last you for a few weeks in an air tight container! We use minced pork (not a fan of ground chicken). I would often pop in a little bit of extra peanut butter. After making the broth, I often taste it and add more soy sauce, or Hoisin or peanut butter, depending on the taste. When you assemble your bowl, you find that once the meat is popped in and the chili oil spooned over, the broth suddenly gaines a huge amount of extra flavour 😍

There is absolutely no depth in the broth, it's like eating a mouthful of milky chicken! Why would you let the chicken get crispy too?