Dan Dan Mian

Summary

Ingredients

• 1 liter water
• 60 ml soy sauce
• 2 tablespoon vinegar (Chinkiang-), if necessary balsamic vinegar
• 4 tablespoon sesame paste
• 4 tablespoon peanut butter, without bits
• 8 tablespoon chilli oil, Chinese
• chicken broth
• 150 g noodles (wheat), Chinese, in an emerency fettucini or other
• 2 handfuls spring onions, finely diced
• salt
• Chilli flakes

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Instructions

1. Bring the water, soy sauce, vinegar, tahini, peanut butter and 4 tablespoons of chili oil to a boil in a large saucepan. Stir constantly so that the peanut butter and tahini dissolve. Simmer for 5 minutes over an open heat. Meanwhile, clean and chop the spring onions. Then add the noodles to the soup and let them steep (Chinese noodles do not need long for this). Finally, season the soup with salt and broth, fill into plates and garnish with chilli flakes, the remaining chilli oil (not skimpy) and spring onions.
2. Tip:
3. If you like, you can also fry 50 g pork meat crumbly and add to it.

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