Hola folks. If you like simple food and don't mind a little porky, fiery Sichuan noodle action then you'll dig this recipe... hopefully! Dan Dan Noodles are economical, delicious and crave-killing. If you don't have these Chinese ingredients in your kitchen you can pick these up on the cheap either at your local Asian market/Chinatown or off of Amazon. After you have the ingredients purchased they'll last for a while and all you need to worry about spending money on is more noodles. I hope you all dig the video and find it helpful. 🤘
Full video here: https://www.youtube.com/watch?v=5L5kduCIL2o&lc=z23ncfnw2nywgtn2iacdp435of5p3voxh5ypma5b5whw03c010c
Recipe: https://www.omnivorousadam.com/recipes/2019/8/23/adams-dan-dan-noodles
Dan Dan Noodles will be your new go-to noodle dish next time you crave porky, spicy long boys. Like many staple dishes across different cultures, there’s no “one true way” to make Dan Dan Noodles. All said there are a few staple ingredients that don’t really get changed around. Most of these ingredients you can pick up at your local Asian Market if you have access to one, however I’ll provide links below to those of you who do not or would rather purchase online (gosh bless the internet). I make these noodles every now and then, I first made them only 6 or so months ago, but since then they’ve been on heavy rotation, (even throughout the summer which is a testament to how flavorful this dish really is).
A short history of Dan Dan Noodles…
Random cool fact… When I was doing research for this video I learned why Dan Dan Noodles were given their name. It turns out a few hundred years ago, give or take, Chinese laborers would sell Dan Dan Noodles out of what were called “Dan Dans.” A Dan Dan is what the Chinese called the long wooden stick with large buckets attached to each end. For practicality, the noodles would be in one Dan Dan bucket and the sauce would be in the other, when the customer wanted a bowl of noodles, the vendor would first throw a little sauce in the customer’s bowl then top with the noodles. So the name “Dan Dan Noodles” actually comes from the device in which the dish was first served out of, a Dan Dan.
Chili oil how-to…
I didn’t make my own chili oil in this video because I had some Laoganma Chili Crispy on deck, but here’s a great video on how to do so. I love homemade chili oil and if you haven’t ever made your own, I highly recommend giving it the ol’ college try. Video here: https://www.youtube.com/watch?v=4-q14tZeXiU
A note on Preserved Mustard Stems…
Some people will tell you that chopped preserved mustard stems, or any veg preserve is an absolute must when making Dan Dan Noodles. I left the mustard stems out at first because I had a tough time sourcing which totally worked out because everything turned out delicious. Since filming this video I’ve managed to get my hands on some of the stems but have yet to cook with them. If you’d like to add in your own, throw about 2 tbsp in with the garlic and ginger in this recipe. Sometimes they come packed in spicy oil, so beware of that if you’re sensitive to spice… which let’s be honest… you aren’t. Or else you wouldn’t be watching this video or reading this paragraph. Here’s a link to buy preserved mustard stems: https://www.amazon.com/gp/product/B00OOVDBPW/ref=ppx_yo_dt_b_asin_title_o07_s00?ie=UTF8&psc=1
bon appetit
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