Chicken Dan Dan Noodles

Wed, 4 November 2026

Chicken Dan Dan Noodles

• 250g finely diced chicken (lean protein)
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce
• ½ tsp five-spice powder (antioxidants)
• 1 tsp curry powder
• 1 tbsp olive oil

• 1 tbsp sesame oil
• 4 tbsp peanut butter (protein)
• 4 tbsp soy sauce
• 2 tbsp tahini (calcium and iron)
• 2 tsp chilli paste (vitamin C)
• ½ tsp Sichuan peppercorns, ground up (antioxidants)
• 4 garlic cloves, finely chopped
• 400ml chicken or veggie stock (hydration and minerals)

• 200g udon noodles (carbohydrates)
• 2 bok choi, quartered lengthways (folate and calcium)
• 1 red chilli, finely sliced (vitamin C)

1. To cook the noodles, bring the kettle to the boil, pour the boiling water into a saucepan, and submerge the noodles in the boiling water with a pinch of salt. Cover with clingfilm and let them cook for 5-6 minutes.
2. Blanch the bok choi in boiling salted water for 1 minute. Heat a large pan. Add some oil and fry the chicken for 6-8 minutes, or until it is nicely browned. Add the hoisin, soy sauce, five-spice powder and curry powder, and cook for a further 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, make the sauce by turning up the heat to medium-high and adding all the ingredients, finishing with the chicken stock last. Stir until it's really well combined and thickened, which usually takes 3-4 minutes.
4. Divide the sauce between four bowls, followed by the noodles, bok choi, chicken and sliced chilli. Serve straight away.