Jet Jet Noodles (Dan Dan variant)

Categories: recipes


1 onion (white/yellow/sweet)

1 bunch green onion

12 cloves garlic

2-3 ribeye steaks

3 bunches baby bok choy

32oz chicken or beef broth

2-3tbsp garlic chili sauce

1tbsp fresh ginger

4-5tbsp salt

Fresh or dried flat noodles.

Mince onion, ginger, and garlic. Do not use dried versions of these. Saute all three in a dry 5-8qt pot until garlic starts to brown. De-glaze pan with a quarter cup of water to brown the remaining veggies.

Julienne the baby bok choy after washing. I’ve made this with full sized bok choy as well but only use a single one instead of three if subbing. Slice your steaks into 1cm thick slices. If you’ve got time you can sear the steak slices before adding to the pot but it’s not required.

Add bok choy, steak, salt, and broth to the pot. Bring them to a boil. You may need to add water or allow it to reduce. Once steak is cooked taste it to see if it needs salt. Add the chili sauce. The soup should not be super thick, its a broth with meat and noodles, add more water or broth if needed.

On days I have the time I will hand make the noodles using flour and water, rolling them out and hand cutting before tossing in to a separate pot of boiling water. Do not cook the noodles in the soup. For days I’m busy I’ll sub the handmade noodles for fettuccine but any flat pasta noodles will do.

Add 1 part noodles to 2 parts soup in a bowl, garnish with chopped green onion.


Do not buy low grade steak unless you plan on boiling it forever. Find choice or prime meat if you can, it will become tender quicker and stay that way. Leaner cuts take longer and you run the risk of being stuck with slices of grey rubber in your soup and ruining steak you would have been better off grilling.

If you have never eaten garlic chili sauce start with one teaspoon and work your way up with the taste test, a little goes a long way and if you have someone who likes molten lava soup they can add it to their own bowl as well.


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