Dan Dan Noodles with Chicken & Baby Bok Choy

Dan Dan Noodles with Chicken & Baby Bok Choy

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From: EatingWell Magazine, September/October 2015

In this Asian dan dan peanut noodle recipe, Chinese black vinegar lends authentic flavor to the creamy sauce. If you can't find baby bok choy, use about 1 pound of mature bok choy sliced into 1- to 2-inch strips. Serve with your favorite hot sauce, such as sriracha, if desired.

Ingredients 6 servings

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  • 1 large boneless, skinless chicken breast, trimmed (about 10 ounces)
  • 1¼ cups low-sodium chicken broth, divided
  • 3 tablespoons chopped fresh ginger, divided
  • ¼ cup natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Chinese black vinegar (see Tips)
  • 2 teaspoons hot chile oil
  • ¼ teaspoon sugar
  • 12 ounces Chinese flat noodles (Tips) or linguine
  • 3 tablespoons peanut oil or canola oil, divided
  • 2 tablespoons chopped garlic
  • ¼ teaspoon crushed red pepper
  • 1 pound baby bok choy, halved or quartered lengthwise
  • 2 teaspoons toasted sesame oil
  • 3 scallions, coarsely chopped
  • 2 tablespoons toasted sesame seeds


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  1. Combine chicken, 1 cup broth and 1 tablespoon ginger in a small saucepan; bring to a simmer over medium-high heat. Cover, reduce heat to maintain a simmer, and cook, turning once or twice, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes. Transfer the chicken to a clean cutting board (reserve the poaching liquid). When cool enough to handle, shred the chicken and set aside.
  2. Add peanut butter, soy sauce, vinegar, chile oil, sugar and the remaining ¼ cup broth to the reserved poaching liquid; whisk until well combined. Set aside.
  3. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well.
  4. Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1½ tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add the remaining 2 tablespoons ginger, garlic and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Stir the garlic mixture into the peanut sauce in the saucepan; bring to a simmer over medium heat, then remove from heat.
  5. Place the wok over high heat. Add the remaining 1½ tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add bok choy and cook, stirring, until crisp-tender, 1 to 2 minutes. Remove from heat.
  6. Add the noodles to the bok choy and gently toss to combine. Transfer to a large shallow serving bowl. Top the noodles with the chicken. Reheat the peanut sauce, if desired, and pour over the noodles. Drizzle sesame oil over the top and sprinkle with scallions and sesame seeds. Toss together at the table before serving.
  • Chinese black vinegar (sometimes labeled Chingkiang vinegar) has a rich, smoky flavor. Look for it in Asian markets. Try it in Chinese sauces for noodles and stir-fries.
  • Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.

Nutrition information

  • Serving size: 1⅔ cups
  • Per serving: 473 calories; 19 g fat(3 g sat); 5 g fiber; 50 g carbohydrates; 23 g protein; 204 mcg folate; 26 mg cholesterol; 2 g sugars; 0 g added sugars; 3,261 IU vitamin A; 22 mg vitamin C; 127 mg calcium; 4 mg iron; 280 mg sodium; 529 mg potassium
  • Nutrition Bonus: Vitamin A (65% daily value), Folate (51% dv), Vitamin C (37% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, ½ vegetable, 1½ lean meat, 3 fat

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