P. F. Chang’s Dan-Dan Noodles
Serves 8
4 skinless, boneless chicken breast fillets, cooked and minced (about 4 cups)
4 tablespoons vegetable oil, plus more for cooking chicken
2 (6-ounce) packages chow mein noodles
2 tablespoons minced garlic
1/2 cup chopped green onions
3/4 cup soy sauce
1 cup chicken broth
1/2 cup dark brown sugar
2 teaspoons chile-garlic sauce
1/2 cup cornstarch
1 cup cold water
1 cup julienned English cucumber
1 cup bean sprouts
-
Saute chicken fillets in a skillet in oil for 10 to 12 minutes. Allow the chicken fillets cool and mince them into small bits.
-
Prepare the chow mein noodles according to directions on the package; usually by boiling for 3 to 5 minutes.
-
Prepare sauce by heating oil over medium heat in saucepan or wok. Add the garlic and green onion and
saute for only a few seconds, and be careful not to burn the garlic. Add the soy sauce, chicken broth, brown
sugar and the chile-garlic sauce. Combine the cornstarch with 1 cup of cold water and then stir it into the
sauce. Simmer sauce for about 2 minutes or until it thickens.4. When the sauce is thick, add thechicken and
simmer for an additional 5 minutes. -
When sauce has thickened, add the cooked chicken and simmer for another 5 minutes.
-
Place cooked noodles on a serving plate. Spoon the chicken and sauce over the top of the noodles, then
garnish with the julienned cucumber on one side and the bean sprouts on the other.
Per serving: 450 calories, 21 g protein, 44 g carbohydrates, 22 g total fat, 3 g saturated fat, 35 mg cholesterol,
1,860 mg sodium, 3 g fiber. Calories from fat: 44 percent.