Dan Dan Noodles With Chicken & Bok Choy

In this Asian dan dan peanut noodle recipe, Chinese black vinegar lends authentic flavor to the creamy sauce. If you can’t find baby bok choy, use about 1 pound of mature bok choy sliced into 1- to 2-inch strips. Serve with your favorite hot sauce, such as sriracha, if desired.

Prep/Cook Time: 1 Hour, Servings: 6

Ingredients

• 1 large boneless, skinless chicken breast, trimmed (about 10 ounces)
• 1¼ cups low-sodium chicken broth, divided
• 3 tablespoons chopped fresh ginger, divided
• ¼ cup natural peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon Chinese black vinegar
• 2 teaspoons hot chile oil
• ¼ teaspoon sugar
• 12 ounces Chinese flat noodles or linguine
• 3 tablespoons peanut oil or canola oil, divided
• 2 tablespoons chopped garlic
• ¼ teaspoon crushed red pepper
• 1 pound baby bok choy, halved or quartered lengthwise
• 2 teaspoons toasted sesame oil
• 3 scallions, coarsely chopped
• 2 tablespoons toasted sesame seeds

Directions

1. Combine chicken, 1 cup broth and 1 tablespoon ginger in a small saucepan; bring to a simmer over medium-high heat. Cover, reduce heat to maintain a simmer, and cook, turning once or twice, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 15 minutes. Transfer the chicken to a clean cutting board (reserve the poaching liquid). When cool enough to handle, shred the chicken and set aside.
2. Add peanut butter, soy sauce, vinegar, chile oil, sugar and the remaining ¼ cup broth to the reserved poaching liquid; whisk until well combined. Set aside.
   
3. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, and rinse well.
   
4. Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1½ tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add the remaining 2 tablespoons ginger, garlic and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Stir the garlic mixture into the peanut sauce in the saucepan; bring to a simmer over medium heat, then remove from heat.
   
5. Place the wok over high heat. Add the remaining 1 1/2 tablespoons peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add bok choy and cook, stirring, until crisp-tender, 1 to 2 minutes. Remove from heat.
   

Nutritional Information

Per Serving: 470 calories; 19 g fat (3 g sat, 5 g mono); 26 mg cholesterol; 50 g carbohydrate; 0 g added sugars; 3 g total sugars; 23 g protein; 5 g fiber; 285 mg sodium; 529 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.