Chicken Dan-Dan Noodles - cooking recipe

Ingredients

1/2 lb chinese style noodles
1 tablespoon ginger, fresh, minced
2 teaspoons garlic, fresh, minced
2 tablespoons cornstarch
3 tablespoons soy sauce, reduced-sodium
3/4 lb ground chicken (used 1 lb chicken breasts boneless and skinless , roughly chopped)
2/3 cup low sodium chicken broth (used 2/3 cups low-sodium vegetable broth)
2 tablespoons peanut butter, creamy
1 tablespoon rice vinegar, unseasoned
2 teaspoons asian chili-garlic sauce (used Sriracha Chili Sauce)
2 teaspoons hot chili oil (left out )
2 teaspoons toasted sesame oil
2 tablespoons canola oil (or safflower oil)
1/4 cup green onion, sliced (plus extra for garnish )
1 1/2 red bell peppers, seeded and cut into slivers
1/2 lb snow peas, trimmed
1/2 cup dry roasted salted peanut, chopped

Preparation

Bring a large pot of water to boil and add noodles, stir to separate and cook until tender, 5 to 8 minutes or according to package instructions. Drain and rinse with cold water.
Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl.
In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce,chili oil and sesame oil.
Heat a large, not nonstick, frying pan over high heat and swirl in canola oil. Add green onions and chicken mixture, stirring to break up the meat, until chicken is lightly browned and no longer pink, 4 to 5 minutes. Add bell peppers and stir for 1 minute. Add the chicken broth mixture, stir until slightly thickened, 2 minutes.
Add snow peas and noodles to pan. With tongs, toss just until the snow peas are brighter green and noodles are well combined and heated through, 1 to 2 minutes. Add 1/4 cup peanuts and toss. Top with more green onions and remaining peanuts and serve with more green onions and remaining peanuts and serve with more chili garlic sauce and chili oil.
Note: we did not add the peanuts to the dish while cooking, instead added the chopped peanuts to the plated dish along with the green onions at the table as desired.