Chicken Dan Dan Noodles

Bawnboy chef Adrian Martin is feeling a little Oriental this week...

A word from the chef

A classic Chinese Sichuan dish. Usually served with udon noodles, crispy pork and a spicy peanut sauce. I’ve subbed in finely diced chicken in this version. Super quick, healthy and really easy to put together.


(Serves 4)

250G finely diced chicken

2Tbsp hoisin sauce

2Tbsp soy sauce

½Tsp five spice powder

1 Tsp curry powder

Rapeseed oil

For the sauce

1 Tbsp sesame oil

4 Tbsp of peanut butter

4 Tbsp soy sauce

2 Tbsp tahini

2 Tsp chilli paste

½ Tsp sichuan peppercorns, ground up

Four garlic cloves, finely chopped

400Ml chicken or veggie stock

To serve

200G udon noodles

Two bok choi, quartered lengthways

One red chilli, finely sliced


For the noodles boil the kettle and submerge the noodles in boiling water with some salt, cover in clingfilm and leave for five to six minutes.

Blanch the bok choi in boiling salted water for one minute.

Heat a large pan. Add some oil and fry the chicken for six to eight minutes or until browned nicely. Add the hoisin, soy sauce, five spice powder and curry powder, cook for a further three to four minutes. Remove from the pan and set aside.

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 thicken, which normally takes three to four minutes.

Divide the sauce between four bowls followed by the noodles, bok choi, chicken and sliced chillis. Serve straight away.

About the chef

Adrian Martin from Bawnboy is a regular on our TV screens.

His latest cook book is ‘Create Beautiful Food at Home’. Adrian recently opened a new restaurant in Camden in London ‘Mayflower’.

For more recipes check out his website:

You might also enjoy:

More from this Topic