Copycat P.F. Chang's Dan Dan Noodles Recipe | CDKitchen.com (2024)

FAQs

What are the ingredients in PF Chang's Dan Dan noodles? ›

A Sichuan favorite, this popular Chinese dish features delicious lo mein noodles, all-natural* ground pork raised without antibiotics, earthy shiitake mushrooms, flavorful scallions and nutty toasted sesame seeds covered in a rich and savory brown sauce.

Use Fresh Wheat Noodles: I use fresh wheat noodles (found in the refrigerated section of 99 Ranch) for the most authentic version of Dan Dan Noodles. Overcook Your Pork: Cvercook the pork so the fat completely renders and becomes extra crispy – this will add a layer of texture to your Dan Dan Noodles.

Chang's Home Menu Dan Dan Noodle Bowl. Delicious lo mein noodles combine with pork, shiitake mushrooms, scallions and toasted sesame seeds in savory brown sauce. Made with pork, this frozen meal delivers restaurant-style food in easy frozen meals. Microwave for 4 to 5 1/2 minutes.

“Dan Dan” refers to the type of carrying pole that street vendors would use to sell the dishes to pedestrians. The pole was carried on the shoulders of the vendor with two baskets on either side, one carrying the noodles and the other with the sauce. The name translates to “noodles carried on a pole.”

Knowing that, these noodles should be spicy and there should be some Sichuan peppercorns for the lovely numbing effect and piney/zesty flavor. Pickled mustards greens, such as Sui Mi Ya Cai, is a common ingredient too, adding a pungent saltiness and funk to the meat component.

Tan Tan Ramen is quite similar to the original Chinese Dan Dan Noodles in that both dishes are spicy and include toasted sesame paste, ground pork, blanched greens, and noodles. The key difference is that Dan Dan Noodles is a drier dish, involving a sauce rather than a soup broth.

Per 1-2/3 Cups: 420 calories; 3 g sat. fat (15% DV); 910mg sodium (40% DV); 12 g total sugars.

Mi Fen ( 米粉) (Rice Vermicelli)

Thin, brittle, and white, it's often sold dried and in blocks in the Asian foods section of supermarkets. This type of noodle doesn't really need to be cooked; it can be soaked in hot water for 10 minutes, drained, then added to broths and stir-fries.

Very fresh tasting! These dan dan noodles don't even taste like a frozen meal and are pretty spicy even though they only give it a one-chili pepper rating.

Combine the sauce ingredients and correct seasoning, adding more heat if you wish. Toss with the noodles and garnish with green onion and cilantro. This is traditionally served cold or at room temperature.

How to make PF Chang's frozen dumplings? ›

Place dumplings in a single layer, seam-side up and add 1/4 cup water. 3. Cover and heat over medium 8 minutes. Remove lid and continue heating 2 to 5 minutes until water has evaporated and bottoms of dumpling are lightly browned.

These spicy, smoky, numbing, mega flavorful noodles are a popular Szechuan street food made from fresh thin wheat noodles, chili oil, Szechuan pepper, sesame paste, savory ground pork and fermented vegetables (don't worry, so good!). In China, Dan Dan Noodles can be more saucy or soupy, but always numbingly spicy.

A thick sauce made of Chinese sesame paste, chilli oil, ground Sichuan pepper, soy sauce, black rice vinegar, etc. It delivers a distinctive nutty, hot & numbing taste. Delicious toppings consisting of fried minced meat, preserved vegetables & fried peanuts/soybeans.

Dandan noodles that are eaten in Japan are generally served inside a soup/q broth, but dandan noodles without soup are the mainstream in Sichuan Province, China, the birthplace of this dish. In Sichuan Province, there is a concept of taste called “shichimi (seven tastes)”.

COOKED RICE NOODLES (WATER, RICE FLOUR, SOYBEAN OIL), SAUCE (WATER, OYSTER SAUCE [WATER, SUGAR, SALT, OYSTER EXTRACTIVES {OYSTER, WATER, SALT), CORN STARCH], SOY SAUCE [WATER, SOYBEANS, WHEAT, SALT, ALCOHOL, VINEGAR, LACTIC ACID], CHICKEN BROTH, GARLIC PUREE, CANOLA OIL, CORN STARCH, LEMONGRASS PUREE, SUGAR, LESS THAN ...

Dan Dan Noodles (担担面, dan dan mian) are one of the most famous of Sichuan street foods. The freshly boiled thin noodles are served in a savory, spicy sauce topped with crispy pork and peanut flakes. Simply stir everything together with a pair of chopsticks to coat the noodles with a bit of everything and slurp!

Chinese noodles are generally made from either wheat flour, rice flour, or mung bean starch, with wheat noodles being more commonly produced and consumed with the ancient wooden noodles mold technology in northern China and rice noodles being more typical of southern China.