Dan Dan Mian (spicy Szechuan Noodles)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 12 cloves garlic
- 8 cm ginger, fresher
- 0.75 teaspoon ¾ salt
- 5 tablespoon water
- 6 spring onion (s)
- 500 g noodles, fresh Chinese wheat noodles (fettucine also works)
- 8 teaspoon chilli flakes, red hot in oil
- 0.5 teaspoon ½ pepper, (roasted and ground Szechuan pepper)
- 16 teaspoons sesame paste, Chinese
- 8 tablespoon soy sauce
- 2 teaspoons sugar
Print Recipe
Pin Recipe Instructions
- Roughly chop the garlic, finely chop the peeled ginger. Grind both together with the salt in a mortar until you get a coarse paste. Then add the water and stir well. Clean the spring onions and chop them very finely (size about the same as coarse polenta grains).
- Cook the noodles according to the instructions (it tastes best with fresh Chinese, I made it with both Chinese wheat noodles and egg noodles - the former are my favorite).
- Drain the pasta and rinse with cold water.
- Now you can mix all the noodles in a bowl with all the spices, onions and the paste, or divide the noodles into 4 plates and then mix them with a quarter of the ingredients (or let the eaters season and mix them themselves):
- the garlic inger paste, the spring onion paste, the spicy chilli flakes in oil (I like it spicy and I add plenty of it), the Szechuan pepper, the sesame paste (if you can get the real Chinese, it tastes completely different from tahini), the soy sauce, and the sugar.
- For me, the Dan Dan Noddles are usually lukewarm, but I`ve also eaten cold and hot - it always tastes good. The ingredients mix into a wonderfully creamy sauce.
- This dish (also often written Don Don, Ton Ton or Tan Tan) is the basic version. Often a few spoons of canned vegetables (e.g. mustard leaves) that have been briefly heated in oil are also added. Or a meat sauce made from approx. 150 g of well-seared minced pork, which was deglazed with a little Chinese rice wine and then seasoned with soy sauce.
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