DAN DAN NOODLES
Servings 6
Ingredients
- 600 g Theo’s Chinese diced chicken
- 480 g wheat noodles (or ramen-style noodles)
- 50 g spring onions, finely sliced
- 60 ml Soy sauce
- 60 g tahini
- 30 ml sesame oil
- 20 ml chilli oil
- 20 ml rice vinegar or lime juice
- 10 g garlic (grated/minced)
- 10 g ginger (grated)
- 80 ml warm water, to loosen the sauce
Instructions
- Cook Theo’s Chinese Diced Chicken in a pan over medium-high heat for 8–10 minutes until caramelised and fully heated through.
- While the chicken is cooking, boil the noodles according to the packet instructions (typically 4–6 minutes). Drain and set aside.
- In a large bowl, whisk together soy sauce, tahini, sesame oil, chilli oil, rice vinegar, garlic, ginger, and enough warm water to create a creamy, pourable consistency.
- Add the drained noodles to the sauce and toss until well coated.
- Divide noodles into bowls. Top each with cooked Chinese diced chicken.
- Sprinkle generously with sliced spring onions and a final drizzle of chilli oil if desired.