Ingredients
- 1/3 cup creamy peanut butter
- 4 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon toasted sesame oil
- 1 tablespoon Chinese black vinegar
- 1 tablespoon chili oil
- 1/4 cup low-sodium chicken broth
- 8 ounces ramen noodles
- 1/2 cup roasted peanuts, chopped
- 3 scallions, finely chopped
Directions
Place the peanut butter, garlic, ginger, soy sauce, brown sugar, sesame oil, black vinegar, and chili oil into the bowl of a mini-food processor. Process until the mixture is well combined and forms a paste, 1 to 2 minutes. With the processor running, gradually add the chicken broth and process until the sauce is creamy and well combined, 1 to 2 minutes. Transfer to a large mixing bowl, cover, and set aside while you prepare the rest of the dish.
Place 4 quarts water into a large pot and bring to a boil over high heat. Add the noodles and cook until al dente, 1 to 1 1/2 minutes. Drain thoroughly in a colander. Add the noodles to the bowl with the sauce and toss to combine. Serve topped with the peanuts and scallions
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By harwluk
on May 10, 2013
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Gross. Awful. And definitely not even close to Dan Dan Noodles, which is one of my favorite foods. I was intrigued by the ingredients as they seemed so far removed from Dan Dan, but I love Alton Brown and decided to try it out based on his name. I should have trusted my gut reaction to the ingredients. I couldn't even finish it. If you like sugary things, then it's conceivable that you will not have as bad a reaction as I did, but if you really want Dan Dan Noodles, run and scream from this recipe.
By tinbitinmartin
Ottawa, ON
on January 12, 2013
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I love the taste of this dish! I used worcestershire sauce instead of the chinese black vinegar because I don't have it, omitted the chili oil because I don't have any, lessened the amount of the ginger because my husband doesn't like ginger too much. For the chicken broth, I just used one chicken broth sachet from a pack of instant noodles. It turned out great even with the substitutions & omissions. Also, the sauce was enough for 12oz of ramen noodles(in my case, that's 4 packs of ramen noodles at 85 grams per pack. Easy, cheap & delicious!
By AuriR
Indiana
on November 02, 2012
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Pretty good. I changed a few things:
1 Change Black Vinegar to Szechuan sauce. Adds kick and nicer flavor.
2 Removed the peanuts. It's "Peanutty" enough.
3 Used garlic/ginger combo from Indian store. Tasted much better, no garlic chucks to deal with.
4 Added crushed red pepper to add an exclamation point.
5 Run cold water over noodles and let dry a bit, then add prepared sauce. Tastes much better when not served as warm pasta dish.
If adding meat, try:
1 Buy 1/2 lb ground pork
2 Put in a tbs or two soy sauce, 1/8 cup cilantro, a bit of garlic + garlic juice, and some scallions.
3 Mix it together, making sure to tear up any big pieces of pork.
4 Heat up a pan over med heat.
5 Put in some sesame oil and a bit of Szechuan sauce and a little soy sauce, to taste.
6 Cook through. The fat won't pool with the sauces, so just ignore it when you take the pork out.
7 When the pork is done, add to noodles, mix thoroughly. Delicious.
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