Zesty Dan Dan Noodles

Zesty Dan Dan Noodles

fresh ingredients


  • 12 oz
    ground chicken
  • 6 oz
    rice noodle
  • 2 oz
    garlic chili paste
  • 2 oz
    ginger/onion/garlic sesame oil
  • 4 oz
    pak choi
  • 4 oz
  • 4 oz
    red cabbage
  • 4 oz
    bell pepper
  • 2 oz
  • 2 oz
    green onion
  • 8 oz
    five spice hoisin sauce
  • 10 oz
    chicken stock, ponzu and chicken base blend

Kitchen Items Needed

Small pot

Medium pot

Large skillet


Cutting board & knife


Wooden spoon 

Medium bowl 


Box grater

cook along



Bring medium pot of water to the boil for noodles;

Remove core, thinly slice bell pepper;

Roughly chop pak choi into small pieces;

Thinly slice cabbage;

Grate carrots;

Roughly chop peanuts;

Thinly slice whole green onion on a diagonal, discarding the root.

1Prepare Broth

In a small pot, heat stock base & 1/2 hoisin sauce. Whisk together well, heat over medium-low heat. Taste broth; if you like a saucier broth, add 1/4 cup of water. Keep warm while preparing everything else.

2Prepare Noodles

Cook noodles in boiling water for 3 minutes, or until noodles are al dente. Drain in colander/strainer, quick rinse with cold water & set aside.

3Prepare Veggies

In a large skillet, heat ginger/onion/garlic bend over medium high heat. Add pak choi, cabbage, carrots, bell peppers, cooking for  5-8 minutes until tender. Set aside in a bowl. 

4Make Chicken

Using the same skillet that you cooked the veggies, add a drizzle of olive oil over high heat, add chicken. Cook, breaking it up into crumbles, for 5-7 minutes. Add other half of hoisin sauce, cook for a further 2 minutes, until slightly caramelised. Turn off the heat, set aside. 

5To Serve

Ladle Dan Dan broth in bowls. Pile in noodles, top with chicken & veggies. Sprinkle with peanuts, green onions, serve with chili paste on the side. To eat, mix it all up to coat the noodles well with sauce, then devour!