Sichuan Dandan Noodles Recipe
If anyone knows me really well, they can assure you my love for Chinese food, especially the noodles with sauce made in Sichuan style. Be it restaurants or other friends, I pounce on the opportunity to ask for Sichuan food if given the option. After eating a lot of times at my friend’s place and other restaurants, and watching many videos from other Chinese people on the internet, I tried to replicate one of my favorite Sichuan dishes - the dandan noodles as it is popularly known. From what I understand, there exists variations in the way the sauce is made. So, here goes the version of my spicy Sichuan dandan noodles recipe. I got all my ingredients either from a popular Chinese grocery market in Munich or from friends I know from China.
| Prep Time | Cooking Time | Total Time |
|---|---|---|
| 10 min | 10 min | 20 min |
| Servings | Cal per serving |
|---|---|
| 4 | 540 cal |
Ingredients:
- 350g of Sichuan noodles
- 4 tbsp of sesame peanut butter paste
- 2 tbsp of dark soya sauce
- A few tbsp of Chinese chilli oil
- 2 tbsp of chilli bean paste
- A small piece of ginger finely chopped
- 3-4 garlic cloves finely chopped
- A few drops of sesame oil
- 1-2 stems of spring onions
- 1-2 tsp sesame seeds (optional)
- A handful of crushed peanuts (optional)
Instructions:
- Mix the sesame peanut butter paste, dark soya sauce, chilli oil and chilli bean paste together, and stir it well. To this mix also add a handful of finely chopped spring onion greens.
- Heat a pan with some sesame oil and chilli oil. To this, add the ginger and garlic, and stir it for a while. Feel free to add some meat or vegetables to this mix. I added some tofu, in my case, and later removed them and kept it aside. I like my tofu to be a bit flavored.
- To this mix from Step 2, add the sauce you created in Step 1, and mix it well for a minute or two.
- Boil your noodles as per instruction on the packet. In my case, I had to boil it for about 2-3 minutes only. Make sure they do not stick.
- Serve the noodles with the sauce poured on it and top it with some spring onions, sesame seeds and crushed peanuts.
I created a no-meat version of the above recipe. The strength of the oil, peppercorns and sauce is a matter of personal preference. I tried to replicate it close to the way I had it at my friend’s place and other Chinese restaurants in Munich, which, by large, is spicy. You may want to adjust these levels according to your own taste.