China
Dan Dan Noodles
Sichuan's tingling street noodles
The name comes from the “dan dan” – the carrying pole on which street vendors once balanced noodles and sauce. Today they are a Sichuan classic with the signature “ma la” tingle.
Authentically they are served “dry”: an intense sauce of sesame paste, chilli oil and Sichuan pepper at the bottom of the bowl, mixed with the noodles only at the table.
Ingredients
- Wheat noodles200 g
- Minced pork200 g
- Sesame paste (tahini)2 tbsp
- Chilli oil2 tbsp
- Sichuan pepper1 tsp
- Soy sauce & rice vinegar1 tbsp each
- Spring onion & peanutsto serve
★ = available authentic in the Asia Boutique
Preparation
Fry the pork brown and crisp with a little soy sauce (sui mi ya cai optional).
Mix a sauce of sesame paste, chilli oil, soy sauce, rice vinegar and a little noodle water.
Cook the noodles al dente.
Put the sauce in the bowl, noodles on top, pork over them.
Top with ground Sichuan pepper, spring onion and peanuts, mix at the table.
Make it original
Sichuan pepper, chilli oil and sesame paste are the heart of the sauce. Available in the Asia Boutique.