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.

Make Dan Dan Noodles your Own

The sauce is just sesame paste, soy sauce, chili oil, Chinese black vinegar, and water. Adjust these ratios however you see fit. I honestly like a little more vinegar in the sauce but my husband doesn't so much so we end up meeting in the middle!

In Sichuan restaurants in China, the dan dan noodle dish is more of a snack than a main and is usually served in a small bowl. The noodles are mostly immersed in a thick red broth made with chili oil, with a small amount of pork on top. The dish can sometimes be more soupy and very spicy, but it depends on the chef.

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.

Tantanmen is the Japanese variation of sichuan noodles known as Tan Tan. It's also known as Dan Dan Ramen, which tends to be served with less broth than Tan Tan noodles.

The name translates directly as 'noodles carried on a pole', but may be better translated as 'peddler's noodles'. A variety of English spellings are used. The first word may be either dandan, dundun or tantan, and the last word may also be spelled mein (Cantonese pronunciation).

What do these dan dan noodles taste like? These noodles are spicy, savory, and nutty with a little hint of malty vinegar. They're full of flavor and so good.

After gobbling up half the dish, your tongue will go slightly numb and start to tingle a little, thanks to the hydroxy-alpha-sanshool molecule present in the Szechuan peppercorn.

“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.”

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)”.

Should frozen noodles be thawed before cooking? ›

Yes, you can cook frozen noodles without thawing them first. In fact, cooking them directly from frozen can help prevent them from becoming too soft or mushy. What is the best method for cooking frozen noodles? The best method for cooking frozen noodles is to bring a pot of water to a rolling boil.

P.f Changs Dan Dan Noodles (1 container) contains 58g total carbs, 53g net carbs, 20g fat, 24g protein, and 510 calories.

Chongqing noodle dishes are typically spicy and prepared using a variety of spices, seasonings and sauces. Sichuan pepper is often used in the dish's preparation. Myriad meats and vegetables are also used in its preparation. Various garnishes and condiments are also used, such as spring onions and chili oil.

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.

All of Chang's sauces are gluten free and many of our noodle varieties are gluten free also.

Per 1-2/3 Cups: 420 calories; 3 g sat.

They're basically deep-fried egg noodles (or fried wonton wrappers or egg roll wrappers).