Top Secret Recipes | P.F. Chang's Dan Dan Noodles Recipe



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P.F. Chang's Dan Dan Noodles
P.F. Chang's Dan Dan Noodles
By Todd Wilbur

Recipe Type: Entree
Calories: 222
Cook Time: 25 minutes
Recipe Rating: 4.4 (12 reviews)
 
Menu Description: Scallions, garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts.

To clone P.F. Chang's take on this traditional Chinese noodle dish you should use a wok, but I found that a large saucepan works well too. Saute a couple chicken breasts ahead of time and give them a chance to cool so you can finely mince them up. The menu says the chicken is "ground" but it's actually more of a fine mince. Get out the cleaver, if you've got one, and chop away. Or just use a big chef's knife. You can prepare the chicken ahead of time and keep it covered in the fridge until you're ready to make the dish. Once you've got the chicken hacked up, you'll have tasty noodles on the table in less than ten minutes.

Source: "Top Secret Restaurant Recipes 2" by Todd wilbur

2 skinless chicken breast fillets, cooked and minced (approx. 2 cups)
1 6-ounce pkg. chow mein noodles, cooked (Chinese egg noodles)
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Janeen  
Submitted on: 12/24/10
I have been making this for awhile. This is my 15 year olds favorite at PF Changs and when I make this version he likes it even better than theirs. The only changes I make is I add my chili garlic sauce and I use fine or medium egg noodles, not chinese.
Ancameni from Kansas  
Submitted on: 12/17/06
I have read the ratings and comments of the others. I don't think it was too salty. I found it a bit on the sweet side. Nest time I will decrease the sugar a little bit, maybe only use 1/8cup or so, also I used Japanese Style Soysauce. I used ground turkey and Angel Hair Pasta. I have never been to a PF Chang before, but I really liked it. So did my whole family, even my picky 10-yr-old daughter. It was very fast to make, and very, very affordable, since i usually have ginger etc on hand. I can only recommend this.
JENNO  
Submitted on: 03/17/06
Very good! My critial husband LOVED it. I used low salt soy sauce and broth. However, I added three T of chili garlic sauce because it tasted bland and regular onions.
peggy  
Submitted on: 03/08/06
Not a fan of this.....way to salty and lacked the punch that PF puts in their dishes....at the last minute I added 1/2 cup water, 1 tbsp cornstarch, 1 half tsp. sesame seed oil toasted..(as a slurry) w/ 1/4 cup water: Mix together and add. Then add right away water chestnuts and manderin oranges... at the end. Stir gently. It came out wonderful. Recipe needs some creativity with the basic ingredients. Otherwise bland and kinda boring. Serve with Rice, or soba noodles..........
Dar  
Submitted on: 03/06/06
Kids loved this and it was quick! I am going to make it one of my freezer meals by cooking up lots of chx and chopping ahead of time and freezing w/ green onions, putting sauce ingredients together in another bag, and leaving a note to add water and cornstarch after all are heated through! Quick with leftover rice or 3 min soba noodles!
Sarah  
Submitted on: 03/04/06
This was good, but it was really salty! Definitely would use a low-salt soy sauce if I made it again. It could totally use some veggies, or water chestnuts, too, if you wanted. It's good plain, as well. We garnished with the cucumber and some julienned carrots for crunch (not bean sprouts). Would have gotten 5*'s if it hadn't been so salty.
Carol  
Submitted on: 03/03/06
It was pretty close to Changs'; maybe a little too light on flavor. I had to add more soy and chili paste. I was also out of cornstarch but flour substituted fine.
Carole Ingram  
Submitted on: 03/02/06
Since I have never eaten at P.F. Chang's before, I cannot compare it to the original authentic P.F. Chang's version. However, this recipe is very good! Perhaps, a little too salty to my liking, but next time, I will opt for low-sodium chicken broth and soy sauce and perhaps this will fix it for me. I opted to cut up the chicken before cooking it. I also didn't have cornstarch on hand (was cooking this recipe at a friend's house) and used flour to make the sauce thicker ...still very tasty! Also, a few additional items to consider (if you like veges): mushrooms and green peppers. This would also be good on plain steamed rice! YUM! This recipe was a hit among my friends and family and I will do it again! I have yet to come accross a recipe on this website that wasn't to my liking, so even though this was my first time trying this recipe, I felt comfortable enough to cook it for my guest!
Winters  
Submitted on: 03/01/06
I made the dish a little spicier, and used ramen noodles (2 packages) without the little spice packages--we like the ease and taste of the noodles...the dish is excellent, easy work-day dinner prepared quickly.
Ila  
Submitted on: 03/01/06
I love all the work you've done with PF Chang's recipes. You make them easy to understand and create. This recipe is not only delicious, but a good way to expand your menu at home.
Annette Hall  
Submitted on: 03/01/06
This recipe was awesome!!! Took it to school today for lunch and all the other teachers want the recipe! I added steamed brocolli and celery to it... Many thanks!
Amy  
Submitted on: 02/27/06
I've never been to P.F. Chang's, but this was really pretty good. I added shredded carrots, used ground chicken that I cooked first with extra minced garlic, used fresh Chinese noodles, added extra chili-garlic sauce and tossed the noodles and sauce all together before serving. I didn't use the cucumber or bean sprouts. We really enjoyed it. It would be good with ground pork and even some water chestnuts tossed in for a little crunch. Definitely a keeper. Really extremely fast to put together.