Name: Sichuan Dan Dan Noodles
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Noodles (raw); 50g Water spinach; 1 tablespoon Tahini; 1 tablespoon Chili oil; 2 pieces Chives; 1 tablespoon Pepper noodles; 2 tablespoons Soy sauce; 3 cloves garlic; 1 tablespoon Pepper oil; 1 tablespoon sesame oil; 10g Sichuan Eastern Cuisine; Some water

Sichuan Dan Dan Noodles

by Heart clear as water and pale as clouds

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Dandan noodles is a famous snack that is very common in Sichuan folks and has a special flavor. It is named because it is often carried by hawkers. The complexion is bright red, winter vegetables and sesame sauce are fragrant, spicy and sour, fresh but not greasy, spicy but not dry, and can be called the best in Sichuan-style pasta. It is characterized by thin noodles. The main condiments include red chili oil, sesame paste, Sichuan winter vegetables, pepper noodles, red soy sauce, minced garlic, green vegetables and green onion, etc. The taste is oily and spicy, which is more palatable. According to legend, Dandan noodles were created by a Zigong hawker nicknamed Chen Baobao in 1841. In the early days, they were sold on the shoulders with poles, so they were called Dandan noodles. Many ramen restaurants in Japan also offer dandan noodles.

Sichuan Dan Dan Noodles

1. Prepare dandan noodles and water spinach

2. Prepare chopped green onions, chopped garlic and Sichuan Dong cuisine

3. Take a small bowl and put 1 spoon of tahini

4. Stir the sesame paste with sesame oil, add 2 tablespoons of soy sauce, 1 tablespoon of Chinese pepper oil, add minced garlic and Sichuan winter vegetables to mix evenly

5. Boil water in the pot, add the water spinach after boiling

6. Add the alkaline noodles to the bottom, remove the water as soon as the water is boiled, and shake to cool, add an appropriate amount of vegetable oil and mix well to prevent the noodles from sticking together

7. Put a bowl of noodles and drizzle with the blended sesame sauce, add 1 tablespoon of chili oil, sprinkle with chopped green onion and pepper noodles, and you're done

Tips:
1. For noodles, choose a kind of alkaline water noodles, which tastes strong;
2. After the noodles are cooked, they should be picked up with chopsticks and drizzled with sesame oil to cool them quickly to prevent adhesion;
3. Make sure to use sesame oil to adjust the sesame paste, don't adjust it with water.