It’s a dreary day here in Chicagoland. My husband is also home with a man-sized-cold that he caught from the buggery little person that lives with us. Amazing how those little kid germs can take down an adult.

Today my son had his 3 year doctor’s appointment.  I almost cried when he stood on the big-boy scale instead of the baby one.  Oh, and yesterday I was told he can do “summer camp” at daycare where they get on a bus and go on field trips.  Where did my baby go?  Our little man is standing on scales and getting on buses?  Oh my.  I think the next time I blink I’ll be shipping him off to college.  Time flies!

I’m so in the mood to go out to eat but alas, we are eating at home tonight so I’m whipping up a “copycat” version of a dish that I love.  There’s a Chinese restaurant around Chicagoland (and maybe other places, I didn’t do my research ahead of time…) called P.F. Chang’s. They have this dish called “Dan Dan Noodles”.  They describe it on their website as “Scallions, garlic and chili peppers stir-fried with ground chicken and served over hot egg noodles.  Garnished wtih julienne cucumbers and bean sprouts”.

I am currently lacking bean sprouts, egg noodles, and ground chicken.  So, I know you’re wondering how I’m making this… but I’m just making a few substitutions.  We moms must be flexible, right?   I still have ground turkey in my freezer from the sale last week (are you counting how many times I cook with ground turkey this week?), and I have spaghetti noodles, and … well no bean sprouts but oh well.  Life must go on without them.  (** Side note… I felt like getting out of the house a few minutes before starting dinner, so I ran out and got bean sprouts!  We’re saved!)

P.F. Chang’s “copycat” Dan Dan Noodles

This makes 1 serving.   I usually double it.  I also recommend using low sodium soy sauce and/or chicken broth because tonight I didn’t and it turned out a bit too salty compared to the last time I made it (and trust me, I love salt).

1 tsp oil
¼ oz green onion, minced
½ tsp garlic, minced
½ tsp chili paste
4 oz ground chicken, cooked (um, turkey..)
¼ lb egg noodles, cooked
2 tbsp cornstarch, or more as needed
2 tbsp water, or more as needed

Liquid Mixture:
2 oz soy sauce
1 oz cooking wine
1 tsp oyster sauce
1 tsp sugar
7 oz chicken stock

Heat wok or large skillet. Add 1 tsp. oil and sear the chili paste, garlic, and green onion for 5 seconds, using caution not to inhale the direct fumes.

Add cooked ground chicken (turkey), tossing and stirring for 10 seconds. Add all of the liquid ingredients and simmer for 20 seconds.

Add a “slurry” – equal parts of cornstarch and water mixed together to thicken the sauce. Consistency should be thick enough to stand on top of the noodles.

Pour sauce over a serving plate of hot cooked noodles. Garnish with bean sprouts and julienned cucumbers.

~M