Dan Dan Mein (Spicy Szechuan Noodles)

Recipe by Daydream
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crush the garlic cloves with the side of a cleaver, then peel and chop coarsely.
  • Peel the ginger, then dice finely.
  • Place the garlic and ginger into a mortar, add salt, then pulverize with a pestle.
  • Add the water to the mashed garlic and ginger mixture, stir until well combined, and set aside.
  • Chop the green onions very finely, then measure – you will need 4 tablespoons in total.
  • In each of four small bowls, place 1 tablespoon of the garlic-ginger-water mixture, 1 tablespoon of chopped green onions, 2 teaspoons hot chili oil, 1/8 teaspoon ground roasted Szechuan peppercorns, 4 teaspoons Asian roasted sesame paste, 2 tablespoons soy sauce, and ½ teaspoon sugar, and mix well.
  • Bring a large pot of water to a rapid boil and cook the noodles according to the directions on the package, until al dente (fresh Chinese noodles usually take from 5 to 10 minutes – don’t overcook).
  • Drain, and divide the steaming hot noodles between four plates.
  • Each person individually mixes his sauce ingredients together with his noodles.
  • For the chili oil: Heat the oil until it is just beginning to smoke.
  • Remove from heat, add the hot red pepper flakes, and stir.
  • The mixture will foam, and will smell very strong!
  • It can be kept for months under refrigeration.
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