P.F. Chang's Dan Dan Noodles copycat recipe by Todd Wilbur
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P.F. Chang's Dan Dan Noodles

Score: 4.42. Votes: 12
In stock (1 item available)
  • $0.79

Menu Description: "Scallions, garlic and chili peppers stir-fried with ground chicken nesting on hot egg noodles. Garnished with shredded cucumber and bean sprouts."

To clone P.F. Chang's take on this traditional Chinese noodle dish you should use a wok, but I found that a large saucepan works well too. Saute a couple of chicken breasts ahead of time and give them a chance to cool so you can finely mince them up. Get out the cleaver, if you've got one, and chop away. Or just use a big chef's knife. You can prepare the chicken ahead of time and keep it covered in the fridge until you're ready to make the dish. Once you've got the chicken hacked up, you'll have tasty P.F. Chang's Dan Dan noodles on the table in less than ten minutes.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 skinless chicken breast fillets, cooked and minced (approx. 2 cups)
  • 1 6-ounce pkg. chow mein noodles, cooked (Chinese egg noodles)
  • ...

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Average rating:

Score: 4.42. Votes: 12
Rating of votes (12)
8 customers
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Dec 23, 2010, 22:00

I have been making this for awhile. This is my 15 year olds favorite at PF Changs and when I make this version he likes it even better than theirs. The only changes I make is I add my chili garlic sauce and I use fine or medium egg noodles, not chinese.

Ancameni from Kansas
Dec 16, 2006, 22:00

I have read the ratings and comments of the others. I don't think it was too salty. I found it a bit on the sweet side. Nest time I will decrease the sugar a little bit, maybe only use 1/8cup or so, also I used Japanese Style Soysauce. I used ground turkey and Angel Hair Pasta. I have never been to a PF Chang before, but I really liked it. So did my whole family, even my picky 10-yr-old daughter. It was very fast to make, and very, very affordable, since i usually have ginger etc on hand. I can only recommend this.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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