Summary

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

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Instructions

1. 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).
2. 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).
3. Drain the pasta and rinse with cold water.
4. 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):
5. 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.
6. 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.
7. 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.