Dan Dan Noodles Kit for 4
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Some restrictions applyHan Dynasty’s signature noodle dish, these Dan Dan Noodles start with fresh flour noodles, which are cooked and tossed with house-made chili oil, sweet soy sauce, and sesame paste; topped with your choice of shredded pork or preserved Chinese greens; and garnished with fresh scallions. Don’t forget to add on some of Han Dynasty’s signature spicy Dry Pepper Chicken Wings!
After spending time working in his mother’s flower shop, Han Dynasty founder Han Chiang decided to chase his dream of opening a restaurant that showcased the food of his father’s native Sichuan province. After taking out loans and mortgages, Han and his mother were able to save enough money to open Han Dynasty outside of Philly in 2007. It took off like wildfire, with a menu of authentic, fiery Sichuan specialties that immediately began to earn it accolades, including being named one of Philly’s Top 50 Restaurants. Their commitment to sharing the authentic cuisine and culture of China’s Sichuan province has led to additional locations in and around Philadelphia and in New York City, with more in the works.
This package serves 4 people and includes
- 2 bags Flour Noodles, uncooked (each 8 oz.)
- Topping, your choice (approx. 4 oz.)
- Housemade Chili Oil (2 oz.)
- Sweet Soy Sauce (2 oz.)
- Sesame Paste (6 oz.)
- Fresh Scallions (approx. 2 oz.)
- Choose to add on Dry Pepper Chicken Wings!
- Each chicken wing weighs approx. 3.5 oz.
Protein Options Include
- Cooked Minced Pork
- Preserved Chinese Greens
- Ships frozen with ice packs, may thaw in transit.
- Upon arrival, store in the refrigerator for 1 day.
- For best results, reheat immediately. The longer they stay refrigerated, the less crispy they will be.
- If fully thawed, do not leave at room temperature for more than 1 hour.
- Do not freeze.
To Serve
Dan Dan Noodles
- In a medium or large pot, bring to boil enough water to cover the noodles (depends if cooking individual portions or ALL noodles at once).
- Fine chop scallions and set aside.
- Empty minced pork or pickled chinese greens onto bowls and microwave 1-2 minutes to reheat.
- Once water is boiling, drop noodles into water and stir so they don’t stick together.
- Keep stirring and cook for 30 seconds for al dente or longer based on preference.
- Place large colander over sink and strain pot. Shake off excess water from noodles.
- Transfer cooked noodles onto large round bowl.
- Open bags of sesame paste, sweet soy, chili oil (careful with spicy level) and pour over noodles.
- Top reheated minced pork or pickled chinese greens and fresh-cut scallions onto noodles.
- With tongs or two large spoons, carefully toss and mix all the contents until noodles are evenly coated. Pay special attention to sauces that may have settled on the bottom.
- Serve and enjoy!
Chicken Wings: Air Fryer Method (Recommended)
- Lightly coat air fryer tray with neutral oil or oil spray.
- Place thawed wings onto the tray and spread evenly. For best results, make sure they’re not bunched together. Make separate batches if necessary.
- Put in the air fryer for 4-6 minutes at 390 F or until desired crispy texture. Make sure it doesn’t burn.
- Serve on a large bowl or plate.
- Enjoy!
Chicken Wings: Oven Method
- Preheat oven to 450 F.
- Spread all wings onto baking pan making sure they do not bunch up. Place wings on a baking rack so air circulates evenly and excess oil drips down for maximum crispy texture.
- Add tray to the oven. Reheat wings for 12-16 minutes or until desired crispy texture.
- Serve on a large bowl or plate.
- Enjoy!
- Dan Dan Noodles – Chinese Flour Noodles, House-made Chili Oil, Sweet Soy Sauce, Sesame Paste, Shredded Pork Or Preserved Chinese Greens, Fresh Scallions. Allergens: Soy, Gluten, Nuts
- Dry Pepper Chicken Wings – Chicken Wings, Dry Chili Pepper, Long Hot Peppers, Sichuan Peppercorn, Scallions. Allergens: Gluten
The Award-Winning Destination for Authentic Sichuan Cuisine
The Award-Winning Destination for Authentic Sichuan Cuisine
Han Chiang was born and raised in Taiwan, and at age 13 he moved with his parents to Lancaster County, PA. After dropping out of Drexel University and spending time working in his mother’s flower shop, he decided to chase his dream of opening a restaurant that showcased the food of his father’s native Sichuan province. After taking out loans and mortgages, Han and his mother, Lung Lung, were able to scrounge together enough money to open Han Dynasty in a small strip mall outside of Philadelphia on Mother’s Day 2007.
Han Dynasty took off like wildfire, and its menu of authentic, fiery Sichuan specialties immediately began to earn it accolades, including being named one of Philly’s Top 50 Restaurants in its first year. Since then, their commitment to sharing the authentic cuisine and culture of China’s Sichuan province has led to the opening of additional locations in and around Philadelphia and also in New York City, with more in the works. But at its heart, Han Dynasty remains a family business: Lung Lung grows Chinese vegetables for the restaurants in her garden, and Han’s father, Tao Pin, is a master calligrapher whose art can be seen hanging in every location. And now, for the first time, their signature dishes are shipping to your door!
