If you have a big saute pan and access to a typical grocery store, you can go from zero to Dan Dan noodles in about 30 minutes with this recipe. Get my favorite cookware from Made In with a 10% discount off your first order over $100 using my link - madein.cc/0624-brian
Question for you, my kids will not eat Broccolini....yet. I'd like to make this with spinach in place of it for now (once they like it, I'll make it with the Broccolini.) How would you introduce spinach to this instead??
Wanted to comment on your question on how we felt about your latest episode versus just choosing “did you like it or not” to justify my personal choice of “do less of this.” Content itself still felt great. The episode felt less polished/produced and slightly less formal. As someone in the photo/video production world I didn’t like it as much coming from you . BUT if that gets you a larger audience and/or is more efficient for you to produce I am ok with it because the content itself is essentially the same and what I expect from you.
@@kabel9357 I agree that it's not as polished, but this style takes much less time to film and edit so it could either mean more videos OR time that I could use to work on other projects (cookbook, etc...).
@@BrianLagerstrom I understand that's easier for you, and may make you more money, and I totally understand if you want to add more videos like this. If I may add a bit of feedback as a viewer, though, I would much rather have even just one recipe every two weeks with your higher polish-level than 2+ recipes a week like this.
Chinese person here. I ate stuff like this growing up. I feel like these types of simplifications are great and really take the spirit of the dish and make it accessible. It’s something my busy-ass immigrant mom would’ve done.
Agree. The history of cooking anywhere is one of adaptation to local circumstances. He acknowledged the origin of the dish and that's sufficient -- I think we're over gatekeeping authenticity -- what matters is what tastes good to _you_.
I found this format a bit too slow for my liking. Normally I love how the recipes are not too long winded but still explain all the steps perfectly. This one seemed aimed more at real beginners.
@@Cubeforc3 I actually disagree. I kind of hate it when it just lists all the ingredients in about 2 seconds and then slams them all together. Let's chat about why they've been selected, how they work together, and what they bring to the dish. I'm not just interested in learning how to cook this specific recipe, but how to become a better cook in general-- and a deeper understanding of how and why Bri develops his recipes helps enormously with that!
I like that Lorn is part of the banter and get's a little screen time. It makes the video feel a little more casual, just like weeknight cooking should be! Love the video Bri!
Something about this new conversational style of video is capturing my attention way more than your older style of videos -- its like Kenji + smooth editing. Definitely will try this recipe in the future!
Lauren interjections are gold! I do like the format, slowly we are learning we can just make delicious, healthier food ourselves for not that much effort.
On Chinese tahini: If you don't have access to the real deal, you can fry 1 cup of regular untoasted tahini in 1 Tbsp sesame oil over medium heat for about 7-8 minutes stirring constantly. You'll know it's done when the color changes to an amber color and the aroma is deeply roasted. Be careful not to overcook, as it can turn bitter quite quickly. Remove from pan and let cool before using. Store in an airtight container in the fridge for up to 2 months. Learned about this from J. Kenji Lopez-Alt :)
You can cook a lot of simplified stuff within 15min even! Like bolognese (minced beef with spices and tomato paste/sauce), cubed chicken in a pan with a bit of oil and Greek yoghurt, spices and whatever you like - mustard, chilli sauce etc. Then there's minced meat prepped in a pan with some spices, which you roll up in tortillas with some condiments and chopped salad... I tend to boil pasta or rice parallel to my meat prep so it's all done at the same time. A personal favorite of mine is putting some bacon in a pan, crisping it up, removing it to cool and putting cubed chicken in that bacon fat (soak up excess with paper tissue if you want to), then when the chicken is almost done add some frozen spinach and cream and when reduced return that crispy bacon, flaked - I love it with pasta.
Chili crisp pro tip. After you use some you may be left with too much crisp in the jar. Add sunflower oil and let it sit and you can get a lot more out of your jar
According to Kenji, if you add some baking soda to your spaghetti water it will give the spaghetti a taste and mouth feel of Asian wheat noodles. I tried it with 1/2 tsp in about six-seven cups of water and it was delightful with this dish.
I love how your Weeknighting videos are pretty much just you cooking real-time. My almost 7 year-old wants to make this next week. Keep up the great work!
Thank you for making such a chill and relatable cooking videos. It is much closer to what cooking IRL is really about. It's getting more and more difficult to find videos that aren't just overly edited and full of memes.
I know this is not an authentic version of Dan Dan noodles - which come from Sichuan in China. But I think this is _great_ ! I like the added veggies. It’s way more dinner like. The authentic version of Dan Dan noodles are more of a _snack_ or a _quick meal_ made on the go. What Bryan has made here is more of a nutritious evening dinner for the family. Which is okay with me. And it is more family friendly.
It's so good. I just made this. I don't see any problem that it's not authentic. The spirit is there. It's a great way to have something comforting and also a bit healthy. My mom makes several versions of any dish😅 Depending on what she has and wants to make. Even if the original recipe doesn't have broccoli, as long as it goes with it, why not
My husband and I lived in Hong Kong for five years and we really miss the food. I cooked this tonight and we loved it. It was so delicious. Thanks so much for making the recipes so easy to follow!
I bought that mince masher after watching one of your previous recipes and it works brilliantly, no more clumpy ground meats! Will be making this one for sure. Chilli crisp? Maybe gochuchang. Thanks from Scotland.
“Dan dan” comes from the reference to a traditional street peddler’s shoulder pole (dan): a basket hanging from one end of the pole fills his pots, pans and bowls, while another basket hanging from the other end contains his noodles and garnishes, swaying and bouncing as he walks.
Just made this for lunch and it was absolutely delicious! I didn't have broccolini, so I subbed in broccoli and it was great! Really appreciate you describing which ingredients you can sub in for others and why - it's incredibly helpful and gives me a better understanding of the recipe as a whole.
I loved the new format. It makes you much more relatable. I also loved Lauren's participation in commentary and demonstration of tossing ingredients in the pan. Question❓❓❓Are you not posting your recipes on your website anymore?
I love the new format where you talk and explain while cooking live! It feels much more personal and creates a stronger connection with your audience. It’s like we’re cooking alongside you in real time, which makes the experience even more engaging. From your perspective, I hope this new approach is also beneficial. Since you’re already cooking the dish, explaining it on the spot should save you time compared to doing a separate voiceover later. This way, you get to enjoy some extra time that would otherwise be spent in the studio. Keep up the great work!
I like the format. It feels welcoming and pretty casual and approachable for cooking. Amateur and self taught cook myself i appreciate this kind of format and feels more "eye to eye."
I’m going to make this tomorrow night. I was able to find every ingredient it my local meijer. I appreciate the attention paid to making meals with accessible ingredients and techniques. Meijer is within 5 minutes of my house buy other stores like Whole Foods, Trader Joe’s, Costco, Sam’s etc… are almost a 30 minute drive away. Certainly they are worth a trip once or twice a month but 90% of my groceries are purchased at farmers markets and a chain supermarket.
I made this tonight for my family and was blown away by how good it is! I developed an allergy to peanuts in my 20s and missed peanut butter based stir fry sauces since - this sauce scratches that itch!
I love your channel, dude. Thank you. When making Asian-inspired noodles, I add a tablespoon (or so) of baking soda to the boiling water before the noodles go in. It changes the pH of the water and the noodles come out noticeably more like restaurant noodles. They're firmer and even a little more yellow. Give it a try if you haven't. Keep up the good work.
I made these tonight and it was incredible. One word of advice for those that use gluten free noodles, I put in about 1.5 tablespoons of cornstarch in the sauce before adding to the hot pan. Since GF noodles have no starch i had to make my own. Great recipe. Thank you
I cooked this last night and it was so good! I made some substitutions (tofu not meat, udon not spaghetti) and I feel like this will be on heavy rotation in my house! The sauce is so good, and the recipe lends itself to personalizing so well.
This was so good! I love that I had most of the stuff on hand (from other Bri recipes) and it was versatile for veg. and meat options which makes it perfect for week-nighting! I had green beans and pea pods from the garden today to sub for the broccolini. Big hit!
I have made this twice now and we are loving it! I have also made your chicken pot pie, shortbread cookies, and chicken enchiladas recipes and they are all now a staple to be made at home. Thank you for the recipes! 💖
Dan Dan was the best discovery of the past months. It's delicious. I work on the pork maybe a tad more with grated garlic and ginger as well as some choped capers (to replace the very hard to find fermented/pickled mustard stems that are used in the original recipe).
Made this today and it was amazing. I did a few adjustments with the vegies and the sauce but it was 80% the same. Very quick to make and taste amazing.
I made this today with some slight variations: 1. I used hot water instead of chicken stock (thought I had some; didn’t) 2. I used the alternate brand of chili crisp you showed 3. I didn’t use mirin (couldn’t find) 4. Didn’t use peanuts This was still absolutely delicious. I will be making this again. I had never had tahini before, I feel like it leaves a weird mouth feel (could be the brand I used) but other than that, this was very worth it. Just sucks my wife can’t do spicy food 😂
this is one of my favorite dishes that I haven't attempted to make yet. Thank you for considering not needing to get specialty items. looks great and I can't wait to try it! best series ever.
Really enjoyed the dish! 3 out of four in our house thought it was superb, one thought it was too hot. This was after reducing the chili oil by half. Thanks for a great dinner!
Made this last night more me and my partner. As with most of these Weeknighting recipes, it absolutely slapped. These Dan Dan Noodles are headed for a permanent spot in the weeknight rotation
Thanks Brian. Just finished dinner and this was amazing. I used ground chicken thighs. And, had to cut the chili crisp in half due to a heat-resistant wife…. Sad.. Keep up the amazing recipes, we freaking love you! So good…..
It's great that you actually think about what is available at a Midwest grocery store. It's gotten so much better over the years, especially in metro areas, but I still remember growing up in small town MN and watching cooking shows using ingredients that we just couldn't get.
Made this today for dinner. It was a winner, like all the recipes I’ve tried from the channel. I used chopped chicken gizzards instead of sausage, and I liked the texture it added.
Just made this, and wow! So good! I will definitely be making this again... Partly because my local Asian grocery store only sells Five Spice in massive quantities, and I have so much luck over, but also because the sauce is SO good and I feel like this is very customizable with veg/noodle ratios. Damnit, Bri, you've done it again!
I just made this recipe, and I'm eating it as I type! I subbed ground turkey and sunbutter instead of tahini. Thank you, Brian, you've taught me so much about being a decent home cook, I appreciate you :)
Love the week night videos, I have made all the sheet pan recipes several times and both of the bulk meal prep sets of recipes. I think this one is next on the list!
Love the different format! Felt fun and conversational, its cool to get a little more context on things as you're chatting about what your doing. Awesome job 🙌🏼
Love your videos! Great new format too. Every single recipe I’ve tried so far had been FIRE!! It’s so nice that I have access to someone that can improve my weekday rotations for my family.
Made this for my family and it was a hit! Shared the video with my daughter becaise she wants to make it for jer family. Definitely will be in the rotation, thanks.
I like this style of video, I didn't think I would. I liked that its a clipped cooking show style, like Americas Test Kitchen. I was afraid that there would be too much fluff, but I like the banter and information, especially in the Weeknighting videos. Feels like this is an easier format to film as well, so i hope its a win/win.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
If you have a big saute pan and access to a typical grocery store, you can go from zero to Dan Dan noodles in about 30 minutes with this recipe. Get my favorite cookware from Made In with a 10% discount off your first order over $100 using my link - madein.cc/0624-brian
Question for you, my kids will not eat Broccolini....yet. I'd like to make this with spinach in place of it for now (once they like it, I'll make it with the Broccolini.) How would you introduce spinach to this instead??
Wanted to comment on your question on how we felt about your latest episode versus just choosing “did you like it or not” to justify my personal choice of “do less of this.”
Content itself still felt great. The episode felt less polished/produced and slightly less formal. As someone in the photo/video production world I didn’t like it as much coming from you . BUT if that gets you a larger audience and/or is more efficient for you to produce I am ok with it because the content itself is essentially the same and what I expect from you.
@@kabel9357 I agree that it's not as polished, but this style takes much less time to film and edit so it could either mean more videos OR time that I could use to work on other projects (cookbook, etc...).
@@BrianLagerstrom I understand that's easier for you, and may make you more money, and I totally understand if you want to add more videos like this. If I may add a bit of feedback as a viewer, though, I would much rather have even just one recipe every two weeks with your higher polish-level than 2+ recipes a week like this.
Chinese person here. I ate stuff like this growing up. I feel like these types of simplifications are great and really take the spirit of the dish and make it accessible. It’s something my busy-ass immigrant mom would’ve done.
Agree. The history of cooking anywhere is one of adaptation to local circumstances. He acknowledged the origin of the dish and that's sufficient -- I think we're over gatekeeping authenticity -- what matters is what tastes good to _you_.
Your suggestion of noodles for this recipe ?
Same! “Dry” stir fried spaghetti with soy and ketchup was a staple growing up. I’ll still make it today to satisfy that nostalgia craving.
This looks incredible. I enjoy this format where we get more context on your thinking and process. Also, Mondays are back!!!
I hope people tune in!
And thanks for the feedback on the format.
Wanted to second that this format is great. I enjoy when you bust a recipe out, but it’s really nice to see you cook and talk through it while you do.
I found this format a bit too slow for my liking. Normally I love how the recipes are not too long winded but still explain all the steps perfectly. This one seemed aimed more at real beginners.
@@Cubeforc3 I actually disagree. I kind of hate it when it just lists all the ingredients in about 2 seconds and then slams them all together. Let's chat about why they've been selected, how they work together, and what they bring to the dish. I'm not just interested in learning how to cook this specific recipe, but how to become a better cook in general-- and a deeper understanding of how and why Bri develops his recipes helps enormously with that!
I like that Lorn is part of the banter and get's a little screen time. It makes the video feel a little more casual, just like weeknight cooking should be! Love the video Bri!
Lorn💀
Brian: Let's eat this thaaaannnngg!
Lorn: Say it normal!
Brian: lets eat this thing.
@@totollies 😆😆😆
Something about this new conversational style of video is capturing my attention way more than your older style of videos -- its like Kenji + smooth editing. Definitely will try this recipe in the future!
Thanks for saying that! I hope we can move towards this format in the future.
Lauren interjections are gold! I do like the format, slowly we are learning we can just make delicious, healthier food ourselves for not that much effort.
On Chinese tahini:
If you don't have access to the real deal, you can fry 1 cup of regular untoasted tahini in 1 Tbsp sesame oil over medium heat for about 7-8 minutes stirring constantly. You'll know it's done when the color changes to an amber color and the aroma is deeply roasted. Be careful not to overcook, as it can turn bitter quite quickly. Remove from pan and let cool before using. Store in an airtight container in the fridge for up to 2 months.
Learned about this from J. Kenji Lopez-Alt :)
I really like this style of video for "weeknighting" meals. Please keep it going.
Will try the recipe in the next weeks
Really like this format. As a working parent it helps having something you can do in under an hour
You can cook a lot of simplified stuff within 15min even! Like bolognese (minced beef with spices and tomato paste/sauce), cubed chicken in a pan with a bit of oil and Greek yoghurt, spices and whatever you like - mustard, chilli sauce etc. Then there's minced meat prepped in a pan with some spices, which you roll up in tortillas with some condiments and chopped salad... I tend to boil pasta or rice parallel to my meat prep so it's all done at the same time.
A personal favorite of mine is putting some bacon in a pan, crisping it up, removing it to cool and putting cubed chicken in that bacon fat (soak up excess with paper tissue if you want to), then when the chicken is almost done add some frozen spinach and cream and when reduced return that crispy bacon, flaked - I love it with pasta.
All parents are working parents, unless they're absent! 💀🔥
Chili crisp pro tip. After you use some you may be left with too much crisp in the jar. Add sunflower oil and let it sit and you can get a lot more out of your jar
Thanks! I've had this exact issue and wondered at replenishing the oil.
I love how you captured the spirit of Dan Dan noodles and made it accessible to the someone living in the midwest. This format is also great!
glad you like it. thanks!
Your zero barrier to entry into making amazing meals is genius
As others have said, I do absolutely love this format as well.
According to Kenji, if you add some baking soda to your spaghetti water it will give the spaghetti a taste and mouth feel of Asian wheat noodles. I tried it with 1/2 tsp in about six-seven cups of water and it was delightful with this dish.
Thanks, Brian. I really appreciate this and all of your videos - making me and my wife’s nights better one meal at a time!
I love how your Weeknighting videos are pretty much just you cooking real-time. My almost 7 year-old wants to make this next week. Keep up the great work!
A fantasitc example of a format that is casual yet educational and more welcoming to the more hesitant home cooks.
Made a double recipe of this today for our large family. It was the tastiest thing we’ve eaten in months. 10/10 from all 8 of us!
Thank you for making such a chill and relatable cooking videos. It is much closer to what cooking IRL is really about. It's getting more and more difficult to find videos that aren't just overly edited and full of memes.
I love the real-time pacing of this format! great recipe as always, can't wait to try!
Thanks for sharing the feedback!
@@BrianLagerstrom of course, thanks for all that you do! :D
YESS!! Bring back more Weeknighting. The Indian Weeknighting video is my most made dish period.
Mine too! In fact, I'm making my version of it now!
I know this is not an authentic version of Dan Dan noodles - which come from Sichuan in China. But I think this is _great_ !
I like the added veggies. It’s way more dinner like. The authentic version of Dan Dan noodles are more of a _snack_ or a _quick meal_ made on the go. What Bryan has made here is more of a nutritious evening dinner for the family. Which is okay with me.
And it is more family friendly.
Love seeing more of Lorn! Definitely adding this dish to my lineup this week. Thank you!
Thanks!
It's so good. I just made this. I don't see any problem that it's not authentic. The spirit is there. It's a great way to have something comforting and also a bit healthy. My mom makes several versions of any dish😅 Depending on what she has and wants to make. Even if the original recipe doesn't have broccoli, as long as it goes with it, why not
My husband and I lived in Hong Kong for five years and we really miss the food. I cooked this tonight and we loved it. It was so delicious. Thanks so much for making the recipes so easy to follow!
I bought that mince masher after watching one of your previous recipes and it works brilliantly, no more clumpy ground meats! Will be making this one for sure. Chilli crisp? Maybe gochuchang. Thanks from Scotland.
“Dan dan” comes from the reference to a traditional street peddler’s shoulder pole (dan): a basket hanging from one end of the pole fills his pots, pans and bowls, while another basket hanging from the other end contains his noodles and garnishes, swaying and bouncing as he walks.
It actually originated Chengdu Sichuan, China.
@@GIM-7-JC Yep. It was weird when he said it's a Hong Kong thing... it so isn't lol
We love Lorn! I really liked that you explained your thought process in detail with the broccolini etc
Just made this for lunch and it was absolutely delicious! I didn't have broccolini, so I subbed in broccoli and it was great! Really appreciate you describing which ingredients you can sub in for others and why - it's incredibly helpful and gives me a better understanding of the recipe as a whole.
Didn't know I needed Brian on a Monday morning, but I did. Thanks Brian.
Thanks for being here Josh.
Your look at 11:50 made me chuckle :) Practice makes perfect!
This disk looks incredible. Thanks, B!
Just moved to a new house. I finally have a non-galley kitchen to cook with the wife. Been saving recipes from you and Ethan to do!
Congrats on the new house friend! 😁
My 5 and 7yr old sons greatly miss the "Let's eat this thing" followed by the dance :) This is the closest we've gotten back to that!
Don't lie, you miss it . . . we all do 😄
@@WillGosnold Damn right!
@@WillGosnold Fax no printer!!
I loved the new format. It makes you much more relatable. I also loved Lauren's participation in commentary and demonstration of tossing ingredients in the pan. Question❓❓❓Are you not posting your recipes on your website anymore?
My dude... This recipe was incredible! Family was seriously impressed.
i really appreciate how you try to make this meal accessible for everyone!
Thanks, Brian! I love a good, easy to make pasta dish! I will definitely love this dish.
Thanks a million Ken
Ooo. The peanut “ flor” is a texture I crave. Mmmmm. Looks amazing, will try this soon. Thanks!
I love the new format where you talk and explain while cooking live! It feels much more personal and creates a stronger connection with your audience. It’s like we’re cooking alongside you in real time, which makes the experience even more engaging.
From your perspective, I hope this new approach is also beneficial. Since you’re already cooking the dish, explaining it on the spot should save you time compared to doing a separate voiceover later. This way, you get to enjoy some extra time that would otherwise be spent in the studio. Keep up the great work!
I like the format. It feels welcoming and pretty casual and approachable for cooking. Amateur and self taught cook myself i appreciate this kind of format and feels more "eye to eye."
It took me a moment to realise the difference to most of your videos is that you were doing live audio vs. voice over. I dig. Seemed to work well!
Thanks! This one was fun to make, hopefully more of this style to come.
@@BrianLagerstromyes!
@@BrianLagerstrom I like this style for weeknighting videos, but hope the other style sticks around too!
I made this for our dinner last night, and my husband and I both loved it. It's joining our regular rotation.
I’m going to make this tomorrow night. I was able to find every ingredient it my local meijer.
I appreciate the attention paid to making meals with accessible ingredients and techniques. Meijer is within 5 minutes of my house buy other stores like Whole Foods, Trader Joe’s, Costco, Sam’s etc… are almost a 30 minute drive away. Certainly they are worth a trip once or twice a month but 90% of my groceries are purchased at farmers markets and a chain supermarket.
I cooked this dish tonight and it was a real hit!! Adding it to the repertroire. Thank you so much.
I made this tonight for my family and was blown away by how good it is! I developed an allergy to peanuts in my 20s and missed peanut butter based stir fry sauces since - this sauce scratches that itch!
Love your weeknighting videos! This one has made it into weekly rotation.
Monday morning Brian is the vibe I need.
I love your channel, dude. Thank you. When making Asian-inspired noodles, I add a tablespoon (or so) of baking soda to the boiling water before the noodles go in. It changes the pH of the water and the noodles come out noticeably more like restaurant noodles. They're firmer and even a little more yellow. Give it a try if you haven't. Keep up the good work.
I always get a kick out of the "BUT, BRI!.."
A b-roll or compilation video of all those would be awesome
I made this yesterday! It was pretty easy and DELICIOUS!! Thanks, Bri! I never would’ve tried making something like this with this video.
I made these tonight and it was incredible. One word of advice for those that use gluten free noodles, I put in about 1.5 tablespoons of cornstarch in the sauce before adding to the hot pan. Since GF noodles have no starch i had to make my own.
Great recipe. Thank you
I cooked this last night and it was so good! I made some substitutions (tofu not meat, udon not spaghetti) and I feel like this will be on heavy rotation in my house! The sauce is so good, and the recipe lends itself to personalizing so well.
Made this tonight. Out of anything green so added cauliflower for bulk. So tasty & flavorful & quick.
loving these 30 min meals!
This was so good! I love that I had most of the stuff on hand (from other Bri recipes) and it was versatile for veg. and meat options which makes it perfect for week-nighting! I had green beans and pea pods from the garden today to sub for the broccolini. Big hit!
I like the stand and stir format, you have the skills to make it relaxed and easy to watch.
I have made this twice now and we are loving it! I have also made your chicken pot pie, shortbread cookies, and chicken enchiladas recipes and they are all now a staple to be made at home.
Thank you for the recipes! 💖
Just made this today. It was delicious and definitely spicy. Straightforward prep and cooking process.
Made this tonight -totally amazing! And you’re right, the spaghetti noodles worked perfectly - and they were already lounging in the cupboard!
Just made this tonight for my girlfriend and I. We loved it. Thank you Brian !
Pro Tip: 4:38 Strain out that peanut dust! Ur awesome Bri! BTW, we need more Lorn! New segment: Cooking Wit Lorn!
Dan Dan was the best discovery of the past months. It's delicious.
I work on the pork maybe a tad more with grated garlic and ginger as well as some choped capers (to replace the very hard to find fermented/pickled mustard stems that are used in the original recipe).
This new format is epic! Getting to hear your thoughts and substitution examples in real-time works super well and highlights your expertise.
Made this today and it was amazing. I did a few adjustments with the vegies and the sauce but it was 80% the same.
Very quick to make and taste amazing.
I made these Dan Dan noodles yesterday and I am still thinking about them. So good! Hubby loved them too
I did make this dish and had a bit of time so I added onion, mushrooms and peppers and it was great! Thank you
Great video. I will be making this Tuesday night, thanks
I made this today with some slight variations:
1. I used hot water instead of chicken stock (thought I had some; didn’t)
2. I used the alternate brand of chili crisp you showed
3. I didn’t use mirin (couldn’t find)
4. Didn’t use peanuts
This was still absolutely delicious. I will be making this again. I had never had tahini before, I feel like it leaves a weird mouth feel (could be the brand I used) but other than that, this was very worth it. Just sucks my wife can’t do spicy food 😂
I've used beef instead of pork, it worked out great. This is a wonderful fusion recipe, so delicious, that I'll be making over and over again!
Made this with ground chicken and this was sooooooo good! Whole family loved it.
this is one of my favorite dishes that I haven't attempted to make yet. Thank you for considering not needing to get specialty items. looks great and I can't wait to try it! best series ever.
Really enjoyed the dish! 3 out of four in our house thought it was superb, one thought it was too hot. This was after reducing the chili oil by half. Thanks for a great dinner!
Made this last night more me and my partner. As with most of these Weeknighting recipes, it absolutely slapped. These Dan Dan Noodles are headed for a permanent spot in the weeknight rotation
Hell yeah. Thanks
Thanks Brian. Just finished dinner and this was amazing. I used ground chicken thighs. And, had to cut the chili crisp in half due to a heat-resistant wife…. Sad..
Keep up the amazing recipes, we freaking love you! So good…..
It's great that you actually think about what is available at a Midwest grocery store. It's gotten so much better over the years, especially in metro areas, but I still remember growing up in small town MN and watching cooking shows using ingredients that we just couldn't get.
Love the Weeknighting format. Pretty much an in real time feel that makes it feel accessible and doable! Thanks, Bri & Lorn!
Made this today for dinner. It was a winner, like all the recipes I’ve tried from the channel. I used chopped chicken gizzards instead of sausage, and I liked the texture it added.
That video format is real down to earth, i like it
Just made this, and wow! So good! I will definitely be making this again... Partly because my local Asian grocery store only sells Five Spice in massive quantities, and I have so much luck over, but also because the sauce is SO good and I feel like this is very customizable with veg/noodle ratios. Damnit, Bri, you've done it again!
Thx guys for doing this, filming it and sharing it with us.
I just made this recipe, and I'm eating it as I type! I subbed ground turkey and sunbutter instead of tahini. Thank you, Brian, you've taught me so much about being a decent home cook, I appreciate you :)
Love the week night videos, I have made all the sheet pan recipes several times and both of the bulk meal prep sets of recipes. I think this one is next on the list!
I like how you poured the chicken stock into the same size bowl it was already in. Nice.
I grew up eating authentic Chinese noodles, but I love this recipe. Something about Brian’s palate just gets me
I love this more authentic format. This is fresh! Thank you!
strangely, i haven't watched you since 2022. i came back and saw that your platform has grown, and I'm so happy for you! keep going, Brian!
Thanks for having your wife show that regular humans can do all of this too. Do an episode where you talk her through prepping a full meal!
Would love this!!!!
I already commented about the format, but I made this for dinner tonight and it was really great.
Quick, easy and very delicious.
Love the different format! Felt fun and conversational, its cool to get a little more context on things as you're chatting about what your doing. Awesome job 🙌🏼
Love your videos! Great new format too. Every single recipe I’ve tried so far had been FIRE!! It’s so nice that I have access to someone that can improve my weekday rotations for my family.
Yes! Love these weeknighting videos, keep them up!
Made this for my family and it was a hit! Shared the video with my daughter becaise she wants to make it for jer family. Definitely will be in the rotation, thanks.
Monday! What a great way to start the week!
I like this style of video, I didn't think I would. I liked that its a clipped cooking show style, like Americas Test Kitchen. I was afraid that there would be too much fluff, but I like the banter and information, especially in the Weeknighting videos. Feels like this is an easier format to film as well, so i hope its a win/win.
made this tonight. tasted great. really simple to follow. thanks
Adding baking soda or baking powder when boiling spaghetti gives it a texture similar to Chinese noodles, so it's highly recommended.
Love your channel! You always show great recipes in such an accessible and well explained way!
Love your videos Brian! Your energy is infectious and appreciated.
Made it tonight. Perfect recipe. The thick spagett is a game changer