P. F. Chang’s Dan Dan Noodles

Ingredients · for 4 (scales to your household)

• 6 oz Chinese egg noodles $1.15
• 1 tsp Oil $0.03
• 4 oz Ground chicken $1.47
• 2 oz Soy sauce $0.67
• 1 oz Shaoxing cooking wine $0.34
• 1 tsp Oyster sauce $0.04
• 1 tsp Granulated sugar $0.01
• 7 oz Unsalted chicken stock $0.43
• 1/4 cup Cornstarch $0.34
• 1/4 cup Water $0.00
• 1/4 oz Green onion, minced $0.13
• 1/2 tsp Garlic, minced $0.01
• 1/2 tsp Chile paste $0.02
• 1 cup Bean sprouts (garnish) (optional) $0.56
• 1/4 cup Peanuts (garnish) (optional) $0.39
• 1 Julienned cucumbers (garnish) (optional) $1.35
• 2 Chopped green onions (garnish) (optional) $0.57

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prepare the noodles following the directions on the package. Set aside and keep warm.
2. In a large bowl mix soy sauce, cooking wine, oyster sauce, sugar and chicken stock. Stir to desolve sugar. Set aside.
3. Make a "slurry," (equal parts of cornstarch and water mixed together) from the cornstarch and water.
4. Heat a wok or large skillet to medium heat.
5. Add 1 teaspoon oil.
6. Add the ground chicken and cook, stirring, until cooked through.
7. Remove the chicken. Place on a plate and keep warm.
8. To same wok or skillet (do not wipe out or drain) add chile paste, garlic and green onion and sear very quickly, about 5 seconds or so, using caution to avoid inhaling the direct fumes.
9. Add cooked ground chicken, tossing and stirring for 10 seconds.
10. Add soy sauce/wine mixture and simmer for 20 seconds.
11. Slowly, while stirring, pour in the slurry. Stop when the sauce starts to thicken. Consistency should be thick enough to stand on top of the noodles.
12. Place prepared noodles on plate.
13. Spoon sauce over noodles.
14. Garnish with bean sprouts, peanuts, chopped green onions and/or julienned cucumbers.