Dan-Dan Mein (Szechuan Sesame Sauce Noodles)
Ready In: 30 mins
Serves: 4-6
Ingredients
Ginger-Garlic Water (use 1-2 Tbsp)
- 1⁄4 cup minced garlic
- 2 tablespoons minced ginger
- 1 teaspoon salt
- 1⁄3 cup water
Red Pepper Flakes in Oil (use 2 tsp)
- 1⁄4 cup cooking oil
- 1 tablespoon red pepper flakes
Other toppings
- chinese sesame seed paste or tahini, 1-2 tbsp per serving
- chopped scallion (1 tbsp per serving)
- black vinegar (1/2 tsp per serving)
- soy sauce (to taste)
- sugar (to taste)
- chopped peanuts (optional)
- shredded cucumber (recommended)
- szechuan peppercorns, dry-roasted in a skillet, then ground with a mortar and pestle. 1 generous tbsp. per serving
- fresh white wheat noodles, cooked 2 -4 minutes in rapidly boiling water until al dente
Directions
- Make the ginger-garlic water.
- Fry the Red-Pepper flakes in oil. This creates smoke if done in a frying pan, so cover it up or else do it with less oil in the microwave. Just buy the pre-made pepper flakes in oil at the Chinese supermarket to save a step.
- Chinese sesame paste (ji ma jiang) or Middle-Eastern tahini sauce is normally used. Peanut butter may be substituted if you can't find sesame paste. It's not the same, but it'll do.
- Pre-ground Szechuan peppercorns *might* be available at the Chinese supermarket. I haven't looked for it because I make it myself. It's called "Hua jiao fen". The peppercorns are called "Hua jiao".
- Each person can assemble their own noodles using the below toppings. A mound of shredded cucumbers makes it even more delicious.
- 1 serving noodles.
- 1-2 tbsp Ginger-Garlic Water.
- 2 tsp chili flake oil.
- 2 tbsp sesame paste.
- 1 tbsp scallions.
- 1 big pinch roasted Szechuan peppercorn powder.
- Add soy sauce, 1/2 tsp black rice vinegar, and sugar to taste. Add one tbsp shredded Szechuan preserved vegetables or a mound of cucumbers. The Szechuan vegetables is the authentic way --.
- Bon appetit or "Duo chi".
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