Tradition Kitchens partnered with Jess, who taught us to make spicy Dan Dan Noodles. Jess is a food freelancer, food zine and cookbook writer, and student at Harvard University. She has a great interest in ancient recipes and traditional Chinese foods, including dishes like Dan Dan Noodles. This dish originated from Sichuan, China, which is home to some of the spiciest Chinese dishes. There is even a phrase to categorize the spiciness of Sichuan food: “Ma la,” which means “spicy-numb.” Below, find the video recording of our class and the full recipe with instructions.
Watch the recording of our class
Dan Dan Noodles Recipe
(yields 4 servings)
Ingredients:
Homemade Chili Oil (or substitute with a pre-made Sichuan chili oil)
2 tablespoons Sichuan peppercorns
1 cinnamon stick
1 bay leaf
2 star anise
1 cup neutral oil (canola, vegetable, peanut)
¼ cup crushed red pepper flakes
For the mushrooms/protein:
1 ½ cups of mushroom mix (or substitute with 1 cup ground chicken, pork, or even tofu)
2 teaspoons of hoisin sauce
1 tablespoon sesame oil
2 teaspoons Shaoxing wine (or Mirin)
Sui mi ya cai (preserved vegetables, optional but delicious)
For the dan dan sauce:
2 tablespoons Chinese sesame paste (or substitute with Tahini)
2 tablespoons soy sauce
1 tablespoon sugar
2 cloves garlic, minced
¼ cup hot water
½ cup chili oil (see above)
*Tip: If you’re using tofu as your protein, double the amount of ingredients for the sauce, as tofu is very absorbent*
Noodles and Garnish
1 pound fresh or dried white noodles, wide or thin (wide is Jess’s preferred type!)
Leafy vegetables, (ie bok choy or spinach, boiled or raw)
2 scallion stalks (green onion), chopped
Sesame Seeds
Sichuan chili peppercorn powder to taste, finely ground with spice grinder or mortar and pestle)
Directions:
For the chili oil:
Add the Sichuan peppercorns, bay leaves, cinnamon stick, star anise, and oil to a small pot. Turn the heat to medium low, until the temperature is consistent between 310-325 degrees Fahrenheit. If you don’t have a temperature reader, heat the oil until small bubbles form.
Let the oil heat up for 10 minutes. Then, measure out the crushed red pepper flakes into a heat resistant bowl. Pour the oil into the bowl while draining the other ingredients. Set aside.
For the mushrooms/protein:
In a wok or skillet, heat up oil and add the mushrooms or meat. Stir fry until brown, and then add the hoisin sauce, sesame oil, Shaoxing wine and Sui mi ya cai (optional). Cook for 1-2 minutes and then set aside.
For the dan dan sauce:
Add all the ingredients into a bowl (including the ½ cup of chili oil and a ¼ cup of boiling water from the noodles) and mix generously.
To assemble:
In a small bowl, add ¼ cup of the dan dan noodle sauce. Stir in the already cooked noodles and leafy greens. Top with sesame seeds, scallions, and Sichuan chili peppercorn powder.