This super spicy dan dan noodle dish is incredibly satisfying, even without meat. Simply toss the sauce with noodles and crisp cucumber for an addictive flavor you won't forget. A simple, chef-approved recipe perfect for whetting your appetite on hot days.
Ingredients
Main Ingredients (2 servings)
- Chinese noodles 2 servings
- Cucumber to taste
Seasonings
- [A] Soy Sauce 1 1/2 tbsp
- [A] Tahini 3 scant tbsp
- [A] Vinegar 1 tsp
- [A] Garlic (grated) 1/2 tsp
- [A] Ichimi Togarashi (Japanese Chili Powder) 1/2 tsp
- [A] Ground Sichuan Pepper 1/2 tsp
- [A] Sesame Oil 1 tbsp
- [A] Chili Oil 2 tbsp
Steps
- Julienne the cucumber. Soak the julienned cucumber in ice water to make it crisp.
- In a bowl, combine Soy Sauce 1 1/2 tbsp, Tahini 3 scant tbsp, Vinegar 1 tsp, Garlic (grated) 1/2 tsp, Ichimi Togarashi (Japanese Chili Powder) 1/2 tsp, Ground Sichuan Pepper 1/2 tsp, Sesame Oil 1 tbsp, and Chili Oil 2 tbsp. Mix well to create the sauce.
- Bring a large pot of water to a boil and cook the Chinese noodles 2 servings according to package directions.
- Lightly drain the cooked noodles and place them in a bowl with the prepared sauce. (Key Tip: Don't drain completely; leave a little of the noodle cooking water.)
- Top the noodles with plenty of crisp cucumber.
- Toss everything together well to combine. (Key Tip: Mix immediately after plating.)
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