dandan noodles
I love to experiment in the kitchen. When my daughter and son were visiting, I took a basic recipe, fiddled with it a bit, and came up with this...
prep time
30 Min
cook time
45 Min
method
---
yield
4 if youn aren't feeding teenagers!
Ingredients
- 3 large chicken breasts, cubed (bite size)
- 1 package angelhair pasta, cooked
- 4 tablespoons olive oil, divided in half
- 1 teaspoon fresh minced or crushed garlic
- 1/2 teaspoon fresh minced or crushed ginger
- 6 tablespoons soy sauce or teriyaki sauce
- 1/2 can chicken broth
- 1/4 cup dark brown sugar
- 1 teaspoon sambal olek (red pepper flakes can be substituted)
- 4 teaspoons cornstarch
- 1/2 cup apple or pineapple juice
- 1/2 cup green onions, chopped
- 1 medium julienned english cucumber for garnish
How To Make dandan noodles
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Step 1Using a wok or very deep fry pan, saute chicken in 2 tbsp of olive oil until done and lightly browned. Remove from pan and set aside.
-
Step 2In remaining 2 tbsp of olive oil, saute garlic and ginger. Add broth, brown sugar and soy sauce. Blend.
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Step 3Whisk together cornstarch and juice. Carefully add to wok and blend. Let sauce thicken, add green onions and chicken. Cook for a few moments to re-warm chicken and coat thoroughly.
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Step 4Serve chicken mixture over cooked pasta, top with julienned english cucumber. Excellent served with Naan!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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