
Saucy Peanut Dan Dan Noodles with Crispy Fried Eggs
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, December 4, 2022.
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, December 4, 2022.
This recipe is our development kitchen's tasty take on the classic dan dan noodle dish. Originating from a legendary Chinese Sichuanese restaurant in Chengdu, this dish comes from the 1950s and remains popular today. We have added peanut butter for extra savoury flavour and mushrooms for a lighter take!
Ingredients
Eggs
- 1 drizzle of oil
- 1/2 pack eggs (4 pack)
To Serve
- 1 Lebanese cucumber, cut in half & thinly sliced on an angle
- 1 bunch coriander, leaves picked
- 1 tsp chilli oil, optional
Sauce
- 100g kung pao sauce
- 60g peanut butter
- 1 Tbsp sweet chilli sauce
- 1 Tbsp water
Noodles
- 1 baby bok choy, leaves separated
- 200g fresh egg noodles
Mushrooms
- 200g mushrooms, thinly sliced
- 1 drizzle of oil
- 1/4 pack Chinese spices
- 1/2 pack sesame seeds
Steps
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Bring a medium pot of salted water to the boil with the lid on.
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In a small bowl, whisk kung pao sauce, peanut butter, sweet chilli sauce and water measure together, until combined. Set aside. Thinly slice mushrooms and separate bok choy leaves.
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Use hands to separate noodles. Place in pot of boiling water, stir to separate strands and cook for 3 minutes. Add bok choy and cook for a further 2 minutes, until noodles and bok choy are just tender. Drain, refresh under cold water and drain again. Return to pot and toss through half of the peanut butter sauce.
-
Heat oil in a medium frypan on medium-high heat. Cook mushrooms with a pinch of salt for 2-3 minutes, until starting to colour. Add 1/4 pack Chinese spices and sesame seeds and cook for a further 2 minutes, until tender. Remove mushrooms from pan and set aside covered to keep warm. Wash pan for next step.
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Return pan to medium-high heat with oil. Crack eggs into pan, season with salt and cook for about 2 minutes, until golden and crispy underneath. Cover pan with a lid and cook for a further 1-2 minutes, or until eggs are cooked to your liking.
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Cut cucumber in half lengthways and thinly slice on an angle. Pick coriander leaves.
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Divide noodles into bowls, topped with mushrooms and eggs. Drizzled with remaining sauce and garnish with cucumber, coriander and chilli oil (if using, see tip).
Nutritional Information
Energy |
2679 kj 640 kcal |
---|---|
Protein | 29.3g |
Carbohydrate | 59.0g |
Fat | 30.1g |