Szechuan Dan Dan Noodles
photo by frostingnfettuccine
- Ready In:
- 1⁄2 lb dried Chinese egg noodles (in a pinch, linguine will work)
- 1⁄2 tablespoon dark sesame oil
- 2 teaspoons peanut oil
- 1 tablespoon sesame seeds, toasted,plus
- 1 teaspoon sesame seeds, toasted
- 1⁄2 clove garlic, minced
- 1 teaspoon shredded fresh gingerroot
- 1 teaspoon szechuan chili paste
- 2 teaspoons balsamic vinegar or 1 comparable sweetish rice vinegar
- 2 teaspoons rice vinegar
- 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
- 1 teaspoon red pepper flakes
- 3 tablespoons minced green onions, some green tops included
- 4 teaspoons fresh cilantro, chopped
- Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
- Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
- Toss with the noodles and garnish with green onion and cilantro.
- This is traditionally served cold or at room temperature.
Questions & Replies
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I gave this a 5 * while DH gave it a 3*. I loved all the flavors including the vinegar. I did decrease the vinegar during step #2 and did a taste test and added the rest of the vinegar for the tartness. I love hot and spicy dishes and this didn't disappoint me. DH was surprised that it was cold and not hot. I think that's what disappointed him the most. I should have warned him a head of time. I did use wide rice noodles because that is what I had in the cupboard, so I was on a hunt to use them up when I found this recipe. Thanks for posting. :)
YUMMY! I really liked the outcome of this dish. I did read the 1st review stating too much vinegar so I made a few adjustments. I made the sauce according to the directions, but added about 2Tbsp more of soy sauce and 1Tbsp peanut oil and 1Tblsp seasame oil. (I also had a bit more noodles.) It turned out great!! I like a bit more herbs and onions, but it was really the best the next day for lunch!