DAN-DAN MEIN (SZECHUAN SESAME SAUCE NOODLES)
This is a popular noodle served as fast meal or snack in China, Taiwan, and Southeast Asia. It's a mix-it yourself dish good for parties and potlucks. It originated in Szechuan province and is distinguished by the rich sesame or peanut butter sauce with ginger, garlic, and Szechuan peppercorn powder. Szechuan peppercorns make your tongue tingle in a way that's not fiery but still exciting.
Provided by SpiceBunny
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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".
Nutrition Facts : Calories 139.8, Fat 13.9, SaturatedFat 1.8, Sodium 584.2, Carbohydrate 4.1, Fiber 0.6, Sugar 0.3, Protein 0.8
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