Szechuan Dan Dan Noodles
photo by frostingnfettuccine
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 226.79 g dried Chinese egg noodles (in a pinch, linguine will work)
- 7.39 ml dark sesame oil
- 9.85 ml peanut oil
-
The sauce
- 14.79 ml sesame seeds, toasted,plus
- 4.92 ml sesame seeds, toasted
- 1 clove garlic, minced
- 4.92 ml shredded fresh gingerroot
- 4.92 ml szechuan chili paste
- 9.85 ml balsamic vinegar or 1 comparable sweetish rice vinegar
- 9.85 ml rice vinegar
- 29.58 ml soy sauce or 29.58 ml tamari soy sauce
- 4.92 ml red pepper flakes
- 44.37 ml minced green onions, some green tops included
- 19.71 ml fresh cilantro, chopped
directions
- Cook the noodles until al dente, then drain and rinse with cold water; drain again and toss with the sesame oil and peanut oil.
- Combine the sauce ingredients and correct seasoning, adding more heat if you wish.
- Toss with the noodles and garnish with green onion and cilantro.
- This is traditionally served cold or at room temperature.
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Reviews
-
I gave this a 5 * while DH gave it a 3*. I loved all the flavors including the vinegar. I did decrease the vinegar during step #2 and did a taste test and added the rest of the vinegar for the tartness. I love hot and spicy dishes and this didn't disappoint me. DH was surprised that it was cold and not hot. I think that's what disappointed him the most. I should have warned him a head of time. I did use wide rice noodles because that is what I had in the cupboard, so I was on a hunt to use them up when I found this recipe. Thanks for posting. :)
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YUMMY! I really liked the outcome of this dish. I did read the 1st review stating too much vinegar so I made a few adjustments. I made the sauce according to the directions, but added about 2Tbsp more of soy sauce and 1Tbsp peanut oil and 1Tblsp seasame oil. (I also had a bit more noodles.) It turned out great!! I like a bit more herbs and onions, but it was really the best the next day for lunch!
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RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois