Dan Dan Noodles

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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.

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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!

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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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This dish is Excellent and very easy! I've made it a couple of times and my husband and I love it. There's a restaurant in LA called Chin Chin with a $9 version of this, but not as good as Alton's. I didn't have sesame oil or Chinese Black vinegar, so I used grape seed oil (no flavor and rice vinegar. Also, I subbed sambal oelek (a red chili sauce for chile oil ~ which gave a nice heat and didn't overpower. Delicious!!

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Just finished making (and eating 1 serving of this. It was delightful! It's an awesome way to make ramen noodles better, and I know I'll be making it again very soon!

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I've never had the dish this was based on but I thought it was a pretty tasty way to spice up ramen noodles. I made half the recipe of sauce and it generously covered one pack of noodles. I added leftover chopped cucumber and bell pepper from my spring rolls, for added crunch. Next time I think I will use less peanut butter and more soy sauce to adjust for my tastes. I think this recipe makes a great quick lunch or snack, or side dish as part of an asian fusion meal.

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Wait a minute....did anyone notice that the water he used to boil the noodles in, was amber colored? No where in his show or recipe does it say what he used. He said not to use the flavor packets, but what the heck? I hate it when he skips steps or ingredients in his recipes and he's done this before! I give it 2 stars, because it was an okay recipe. Frankly, most of his recipes I've used before have never truly turned out great!

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I thought it was good but not great. A quick and easy meal.

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While I am not familiar with the "authentic Dan Dan noodles" I know that what I made was simply delicious!

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Tastes nothing like authentic Dan Dan Noodles since it is missing several key ingredients, most notably Szechuan peppercorns. This is a dumbed down version for Americans.