Dan Dan Noodles
Named after the pole street vendors use to carry buckets of noodles and sauce around on, dan dan noodles are a staple of Sichuan province. There are many different versions, some are hot and soupy, some are room temperature or cold and just lightly sauced, some are anywhere in between. I prefer mine room temperature and heavily sauced but not swimming.
- Asian wheat noodles, fresh if you have access to them
- 3 parts Light soy
- 3 parts Dark soy
- 3 parts Black Vinegar
- 3 parts Chili Oil
- 3 parts toasted sesame paste, or peanut butter
- 1 part sugar (Fuchsia Dunlop's version does not have sugar, I like adding it because I think it tastes more balanced.)
- 1 part sichuan peppercorn, toasted and ground
Toppings (any or all of the following):
- Minced Sichuan pickled vegetables
- Sliced scallions
- cooked minced pork marinated in a little light soy
Cook noodles, rinse in cool water, toss in a bit of sesame oil to keep separated. Top with sauce and toppings.
You can make this hot and soupier with the addition of chicken broth.