Sunday, January 1, 2012

P.F. Chang's Dan-Dan Noodles

P.F. Chang's Dan-Dan Noodles 
Adapted from Todd Wilbur's Top Secret Recipes
2 chicken breast fillets, cooked and minced, about 2 cups (I use leftover rotisserie chicken)1 6-oz. package  thin linguine, cooked 2 tablespoons vegetable oil1 tablespoon minced garlic1/4 cup chopped green onions6 tablespoons soy sauce1/2 cup chicken broth1/4 cup dark brown sugar1 teaspoon chili garlic sauce (I like Delallo brand, near the Italian foods or condiments)
4 teaspoons cornstarch
 1/2 cup waterPrepare the chicken fillets first by sauteing them in a skillet with a little oil for 10-12 minutes. Remove from skillet and cool, then mince into little bits. I take a shortcut and use leftover rotisserie chicken, cut up fine. Prepare noodles following the directions on the package. Make sauce by heating oil over medium heat in a saucepan. Add garlic, green onion and saute for just a few seconds, being careful not to burn the garlic. Add the soy sauce, chicken broth, brown sugar and chili garlic sauce. Combine the cornstarch with 1/2 cup water and stir into the sauce. Simmer sauce until it thickens.When the sauce is thick, add the chicken and simmer until heated through.
Place drained, cooked noodles onto a serving plate. Spoon chicken and sauce over the top of the noodles, garnish with julienned cucumber on one side and bean sprouts on the other. Serves 4

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