Chicken Dan Dan Noodles

Inspired by Ivan Orkin - New York, NY

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In recent weeks I’ve stopped relying so much on specific cookbooks for the recipes I post here but have no qualms about continuing to promote Ivan Orkin and his incredible Gaijin Cookbook. Additionally, Dan Dan Noodles are among my favorite dishes. I have a more traditional recipe posted on this website but when I saw that Ivan had made his own version using chicken, Sichuan peppercorns, and a Japanese tare, I knew it would only be a matter of time before it ended up here.

Parts of this recipe were adapted by Ivan Orkin’s recipe for “Chicken Dan Dan Noodles” in his cookbook, “The Gaijin Cookbook”. Ivan also own a ramen shop in New York City called Ivan Ramen. In my opinion, it’s the best ramen in the city.

INGREDIENTS

JAPANESE TARE (Serves 4):

  • 1 tsp Sichuan peppercorns

  • 1 tsp red pepper flakes

  • 2 TBS toasted sesame oil

  • 2 TBS canola oil

  • 2 TBS green onions, finely sliced

  • ¼ cup soy sauce

  • 2 TBS rice vinegar

  • ½ tsp salt

  • ½ tsp sugar

CHICKEN:

  • 1 lb ground chicken

  • 1 TBS Sichuan peppercorns

  • 1 TBS red pepper flakes

  • 2 TBS toasted sesame oil

  • 3 TBS canola oil

  • 3 TBS green onion, chopped

  • 1 TBS garlic, minced

  • 1 TBS fresh grated ginger

  • ¼ cup sesame seeds

  • 2 TBS sugar

  • 2 tsp salt

SERVING:

GO FOR IT

JAPANESE TARE:

  1. In a spice grinder or pestle and mortar, grind Sichuan peppercorns and red pepper flakes, then set aside

  2. In a small skillet, heat sesame oil and canola oil over medium heat, then add ground spices and green onions and stir about 2 minutes or until very fragrant

  3. Remove from heat, and stir in soy sauce, rice vinegar, sugar, and salt, then set aside in a bowl

CHICKEN:

  1. In a spice grinder or pestle and mortar, grind Sichuan peppercorns and red pepper flakes, then set aside

  2. In a large skillet, heat sesame oil and canola oil over medium heat, then add green onions, ginger, and garlic and stir about 2 minutes or until very fragrant

  3. Add ground spices and sesame seeds and cook additional 2 minutes

  4. Add ground chicken, sugar, and salt and cook, stirring and breaking up chicken with a wooden spoon for about 5 minutes or until chicken shows no more pink and most of the liquid is gone

DAN DAN NOODLES:

  1. Heat chicken stock until simmering, then remove from heat and combine with Japanese tare.

  2. Cook fresh ramen to specifications, then drain and split among 4 bowls

  3. Add equal parts of stock/tare mix to each bowl then top with ground chicken and more chopped green onions

NOTES:

I tend to have far more foreign ingredients in my pantry than the average American but I did make some substitutes. Ivan uses white soy sauce and brown rice vinegar whereas I went ahead and used what was more widely available. I thought the dish came out great so I don’t think you need to go too far out of your way if you don’t want to but I certainly suggest finding some Sichuan peppercorns online as regular black pepper would make this a completely different dish

Ivan also provided his recipe for homemade stock and I’ve linked my own here which is far more American. Feel free to use the store bought stuff if you’re not up for making your own stock but it does make a difference. That being said, one thing of note here is how Ivan used the chicken fat skimmed from his stock in place of the canola oil seen here. I was able to use the fat from my own stock but know most people won’t have this so I put down canola oil as your alternative. However, by all means, make your own stock and use the fat for a far richer dish.