A classic Szechwan dish made with thick yellow noodles stir-fried with minced chicken, bok choy and peanuts, all sauced and tossed with an Asian-spiced Dan Dan Sauce.
Ingredients
Stir-fried Noodles with Chicken | Serves 16
8 pounds Thick Hokkien Noodles, cooked
2 pounds Ground chicken (white and dark meat)
1 1/2 pounds Baby Bok Choy, washed and trimmed
6 cups Dan Dan Sauce (see recipe below)
4 tbsps Vegetable Oil
2 tbsps Toasted Sesame Seeds
1 cup Green Onions, sliced
1/2 cup Peanuts, crushed
Dan Dan Sauce | Serves 16
2 cups Frank’s RedHot Buffalo Sandwich Sauce
2 cups Frank’s RedHot Stingin’ Honey Garlic Sauce
2 cups Chicken Broth
1/2 cup Peanut butter
Procedure
Blanch Baby Bok Chow in salted water for 1 minute, reserve.
Heat wok, add oil and ground chicken, stir-fry until chicken is fully cooked and brown.
Add half of Dan Dan sauce and cook chicken for another 2 minutes.
Add cooked Hokkien Noodles, remaining Dan Dan sauce and stir-fry for 2 minutes.
Add blanched Bok Choy, cook for 1 minutes.
Place Spicy Dan Dan stir-fried noodles with chicken in a bowl and garnish with sliced green onions, toasted sesame seeds and crushed peanuts.
