Dan Dan noodles
These Sichuan Dan Dan noodles are an absolute must try. They are made with an irresistible chili oil that is infused with Sichuan peppercorns.
Ingredients
- 2 tablespoon red chili mild
- 1 tablespoon sesame seeds
- ¾ teaspoon ground Sichuan peppercorn
- ½ teaspoon bouillon powder optional
- 4 tablespoon Oil
- 1 tablespoon soy sauce
- 1 tsp peanut butter
- 1-2 tsp brown sugar
- 1 teaspoon rice vinegar
- ½ teaspoon sesame oil
- green onion and sesame seeds for garnish
- 160 grams noodles maruchan or maggie brand preferred
- salt to taste, just sprinkle at the end and adjust
Instructions
- In a bowl, add red chili, sesame, Sichuan pepper and bouillon powder. Pour in hot oil (it should be hot enough to sizzle).
- Next, add the soy sauce, peanut butter, brown sugar, rice vinegar, sesame oil and mix really well. Thin out the sauce with noodle water and add the noodles.
- In a bowl, cook your noodles according to package instructions. I like to add salt here but you can also add salt to the sauce.
- Add the noodles to your sauce and mix gently until each strand is coated really well. If preferred, add a little noodle water to make some broth but note that this may dilute your spice level too.
- Garnish with green onion, sesame seeds and a very small amount of toasted and crushed Sichuan peppercorns because they are super potent! I just toast them in a pan gently and crush it in my mortar and pestle.
Notes
Pro Tip #1: Use Sichuan peppercorn conservatively. My advice is to keep the sauce measurements as is and if you feel you can tolerate the heat, only then add toasted and crushed Sichuan peppercorns for garnish.
Pro Tip #2: Buy chili pepper from an East Asian grocery store because regular chili you may use in other dishes could be too hot!
Pro Tip#3: If you find that the dish lacks salt once you've mixed in the noodles, just add salt to your liking. Often, people forget that salt can fix any dish.