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About the Recipe: Dan Dan Noodles with its famous Szechuan style, is a popular Chinese street food. The red chili oil and the peppercorns make the dish spicy, which could cause a numbing reaction. We only used a small amount, but it still was spicy hot and sweet. Taste the sauce while preparing until the desired spicy flavor that you prefer. The noodles and topping were easy to prepare, and the dish might be fun to make when you celebrate Chinese New Year.
Recipe Inspired by: Maggie Zhu, Chinese Homestyle, Quarto Publishing Group, Inc. See Dan Dan Noodles, p. 138, 2022, for the original recipe.
Cook’s Note: I prepared the sauce and the topping ahead of time, which made the recipe easy to make for dinner. Watch out when making the sauce as the purchased red chili oil is hot, making the sauce very hot and spicy, even when I used only 1/2 Tablespoon. We did like adding some chili crisp to the recipe. The classic recipe uses 1/2 cup Sichuan pickled greens or 2 Tbsp. black bean sauce in the “meat” topping, which I didn’t add. The vegetarian “meat” topping was delicious and provided a general amount, so leftovers could be used for other recipes like won ton wrappers.
To Serve: Divide noodles among individual serving bowls. Spoon on some sauce; add topping and leafy greens or toss noodles with sauce to coat and serve remaining sauce separately. Garnish dish with reserved mushrooms and green onions. Serve with crushed peanuts in a small bowl. Serve hot or cold.
Serves: 4 to 6
pdf for Copy of Recipe – Dandy Dan Dan Noodles
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