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Dan Dan Noodles with Vegetables


8 oz. Dan Dan noodles or any thin egg noodles 2 tablespoons oil ½ lb. ground chicken (optional) 1 clove garlic 1/4 cup Diced Onion 1/4 cup chopped Carrots Celery Small Yellow bell pepper (seeded and diced) 1 Jalapeno Sliced 1 cup of Gray squash 2 T. Cilantro 1 cup Ying's Dan Dan Noodle sauce

Thin egg noodles

This vegetable is called gray squash. We use a lot in stir fry back home in China. It is like zucchini but light skinned, a little bigger in width, sweeter and crunchier.

Dan Dan Noodles with Vegetables

1. Bring 3 quarts s water to a boil. Add salt to taste, if desired.

2. Add noodles and return to a boil and cook, uncovered, for 2 ½ minutes (egg noodles for 5-7 minutes) or until desired tenderness.

3. Stir occasionally. Drain and set aside.

4. Heat oil in a pan or wok, add ground chicken and garlic, stir fry for 1 minute.

5. Add vegetables and continue stirring for another 2 minutes.

6. Then add ¾ cup Ying’s Dan Dan Noodle Sauce. Cook until it bubbles.

7. To serve, place noodles in a plate, pour some sauce on top and garnish with chopped cilantro.

2-3 servings

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