Start by cooking the chow mein or lo mein noodles according to the package directions. Once cooked, drain and set aside. A tip here: rinse them under cold water to stop the cooking process. This step prevents them from becoming mushy later.

In a bowl, whisk together the chicken broth, white sugar, dark soy sauce, Shaoxing rice wine, oyster sauce, and sesame oil. This flavorful mixture is the heart of your Dan Dan noodles. Taste it and adjust as necessary if you prefer more sweetness or heat.

In a separate small bowl, mix the cornstarch with three tablespoons of water. Stir it until smooth. This will help thicken your sauce when you heat it.

In a large skillet or wok, heat one tablespoon of vegetable oil over medium-high heat. Add the ground chicken or turkey, breaking it apart as it cooks. Once it’s fully cooked, add the minced garlic and sauté for another minute until fragrant.

Pour the sauce mixture into the skillet with the cooked meat. Bring it to a gentle simmer, then slowly stir in the cornstarch mixture. Keep stirring until the sauce thickens, which should take just a couple of minutes.

Gently fold in the cooked noodles, making sure they are well coated with the sauce. If it seems too thick, you can add a splash of water or broth as needed.

Remove the skillet from heat. Plate the noodles and top them with julienned cucumber, bean sprouts, and sliced scallions. Don’t forget the chili paste if you like an extra kick!