Karl’s Dan-Dan Chicken Wings with Noodles

I pack lunches for Jan and Eilene, so I am often end up making lunch just for myself. Usually this will be some variation of last night’s leftovers. Today’s leftover ingredient is one serving of cold pan fried noodles. Plain noodles beg to be topped with something.

Karl’s Dan-Dan Chicken Wings with Noodles

Karl’s Dan-Dan Chicken Wings with Noodles

The noodles were left over from a stir-fry I made on Saturday. I had found that the Sichuan Spicy Noodle sauce—the sauce for Dan Dan Mian—went very well with chicken. I have some chicken wings in the freezer and Dan-Dan chicken wings would be just a variation on that dish. Add a few green onions, as the vegetable, and I’ll call it “lunch.”

Note: This recipe is for serving one person. Multiply to scale up.

After Lunch Note: I was experimenting on whether you should sauce the wings before or after cooking. The skins of the un-sauced wings were slightly crisper and better rendered, but the sauce was a bit flat. The sauce on the coated wings turned into a sticky delicious crust that sealed in the juices and kept the wings moister. Down side, the sauce that dripped onto the pan burned and smoked.

Karl’s Dan-Dan Chicken Wings with Noodles

Ingredients

4-6 frozen chicken wings

1 Tbs. Sichuan Spicy Noodle sauce

3-6 oz. boiled and pan-fried noodles

1 Tbs. peanut oil

4 green onion, cut into 42 inch pieces

Directions

1. Put the wings and sauce in a small bowl and toss to coat.

2. Pam a shallow lipped baking tray and spread the frozen wings in a single layer.

Tip: You may line the tray with aluminum foil for an ecologically unsound, but easier clean up. Spoon any sauce remaining in the bowl over the wings.

Note: The last time I made chicken wings, I put the sauce on after  I and baked them. This time I decided to sauce them first.

3. Put the tray in an oven and set the temperature to 450º F. Bake for 25-30 minutes.

Tip: Turn the wings over once halfway through the cooking time.

4. Boil and pan fry the noodles.

Note: I was using leftovers. How much you used depends entirely on how hungry you are—or in the case of leftovers how much you have left.

5. When the wings are done, add the white parts of the onions to the pan and fry them for two minutes.

6. Add the wings, most of the green parts of the onion and any un-burnt pan drippings to the pan with the noodles.

7. Toss to transfer some of the wings sauce to the noodles and onions.

8. Transfer the chicken and noodles to a plate.

9. Slice the remaining green onion tops finely and use as a garnish.

 

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Filed under Chicken, Chinese, Chinese-American, Main Dishes, Pasta, Poultry

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