With a jar of Dan-Dan sauce in your kitchen arsenal, you’re never more than 10 minutes away from a delicious meal. Whether you’re a seasoned chef or a hurried home cook, this sauce transforms simple noodles into something amazing.
Dan Dan noodles are from the Sichuan province in China. The most basic version of the dish combines chewy noodles with a savory, spicy sauce made from chili oil, Sichuan peppercorns, sesame or peanut paste, and sometimes minced meat. As for the name “Dan Dan”, it refers to the bamboo poles that street vendors traditionally used to carry their cooking pots. Over time, these noodles have evolved, with regional and international variations emerging.
This recipe is for the meatless, straight-out-of-the-jar version, but you can add minced pork or beef (fried until slightly crispy) if you wish.
I’m using the Dan Dan Sauce from Chinese Laundry. It has just the right amount of heat to it, and it’s made with good, clean ingredients. It’s one of the best ready-made Dan-Dan sauces I’ve tried, on par with what you’ll find at good Chinese restaurants.
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servingWith a jar of Dan-Dan sauce in your kitchen arsenal, you’re never more than 10 minutes away from a delicious meal. Whether you’re a seasoned chef or a hurried home cook, this sauce transforms simple noodles into something amazing.
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3 tablespoons Dan Dan Sauce
1 serving Medium-sized round wheat noodles (Alternative: flat noodles, knife-cut noodles, rice noodles, or pasta)
1-2 cloves garlic, chopped finely.
2 tablespoons chopped cilantro
1 tablespoon chopped scallions or green onions
1 tablespoon roasted, chopped peanuts
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