Vegetarian Peddler's Noodles (Dan Dan Mien)
"This version of this fabulous street food is from the Chungking of 1953. If you can get Tientsin preserved vegetables (cabbage) and jahtsai (preserved kohlrabi), that's what really belongs in here. The better the noodles, the better the dish."
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 1 lb fine noodles
- 1 tablespoon oil
- 1⁄2 cup preserved Chinese vegetables
- 1⁄4 cup roasted peanuts
- 4 scallions
- 3 tablespoons sesame paste
- 4 tablespoons water
-
SAUCES FOR THE TABLE
- light soy sauce
- sesame oil
- chili oil
directions
- Boil a large pot of water & boil noodles until done.
- Drain noodles & mix with 1 T oil. Put on a platter to cool.
- Chop preserved vegetables, peanuts, and scallions as fine as you can.
- Add water to the sesame paste while stirring until smooth.
- SERVING SUGGESTION #1.
- Put each ingredient in a separate container. Serve each person 1/2 bowl of noodles and let them add the condiments and sauces as they desire.
- SERVING SUGGESTION #2.
- Pour garnishes, including sesame paste/ water, on top of the noodles. Serve each person and let them put their own sauces on top.
- You might want to use less of the garnish when serving this way.
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RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
