Dan Dan Noodles
Chongqing — Mother recipe · ar de en es fr it ja pt ru zh
These spicy and creamy noodles are a staple of Chongqing, China, satisfying the palate with their unique blend of Sichuan peppercorns, toasted sesame oil, and chili sauce.
📷 Daderot — CC0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- soy noodles
- oyster sauce
- dried chili flakes
- sea salt
- Chinese black vinegar
- toasted sesame oil
- butter
- chicken broth
- fresh scallions
- Sichuan peppercorns
- garlic cloves
Method
- Bring a pot of salted water to a boil and cook the noodles for about 3-4 minutes until al dente. Rinse with cold water and drain.
- Meanwhile, in a large pan melt butter and add minced garlic cloves. Cook for one minute until golden brown.
- Add Sichuan peppercorns and cook for another minute, then incorporate oyster sauce, Chinese black vinegar, and chicken broth. Stir well until everything is dissolved.
- Add the noodles to the pot with previously prepared ingredients and gently mix to combine flavors.
- Divide the mixture among 4 bowls, garnishing each with chopped dried chili flakes, toasted sesame oil, and finely sliced scallions.
The story
Dan Dan Noodles originated in Chengdu and were adapted to suit the spicier taste of Chongqing. The name 'Dan Dan' comes from the small stick (dan dan) used by street vendors to pound ingredients.
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