Spicy Dan Dan Noodles

• 8 oz dried noodles (rice noodles for gluten-free)
• 2 tbsp peanut oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp sesame paste
• 2 tbsp soy sauce
• 1 tbsp Chinkiang vinegar or dark balsamic vinegar
• 1 tsp chili oil, plus extra for serving
• 1/2 tsp ground Sichuan peppercorns
• 1/4 cup unsalted peanuts, crushed
• 2 green onions, thinly sliced
• 1/4 cup water or vegetable stock
• Optional: 1 tsp sugar
• Red pepper flakes, to taste

Steps

1. 1 Cook noodles according to package instructions. Drain and rinse with cold water; set aside.
2. 2 Heat peanut oil in a large skillet over medium heat. Add garlic and ginger, sauté until fragrant.
3. 3 Stir in sesame paste, soy sauce, vinegar, chili oil, and Sichuan peppercorns. Cook for 1 minute.
4. 4 Add water or stock to the sauce, stirring to combine. Simmer for 2 minutes.
5. 5 Add cooked noodles to the skillet, tossing to coat evenly with the sauce. Adjust seasoning with sugar if desired.
6. 6 Serve topped with crushed peanuts and sliced green onions. Drizzle with extra chili oil and sprinkle red pepper flakes for added heat.

Nutrition

Tips

• For extra spice, add more chili oil or red pepper flakes to taste.
• If you can't find sesame paste, tahini is a good substitute.
• For a heartier meal, add protein like tofu or shrimp.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to prevent sticking.

Serving Suggestions

• Pair with a side of steamed broccoli or a simple cucumber salad.
• Enjoy with a cold glass of jasmine tea or a refreshing lager.

FAQ