Dan Dan Noodles担担面
Sichuan dan dan noodles — springy noodles boiled and chilled, then tossed in a fiery sauce of chili oil, soy sauce, sesame oil, and garlic. Bold, nutty, and ready in just 10 minutes.
cooking-oil
15 ml
soy-sauce
15 ml
oyster-sauce
10 ml
sugar
5 g
chicken-bouillon
2 g
ground-pepper
1 g
sesame-oil
2 ml
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Prepare the Sauce
Heat oil in a small saucepan over the lowest heat. Add minced garlic and cook gently until fragrant. Remove from heat. Combine soy sauce, oyster sauce, sugar, chicken bouillon, ground pepper, and a tiny drizzle of sesame oil. If the sauce is too salty, dilute with a small splash of water.
Boil Noodles for 5 Minutes
Bring a pot of water to a full boil. Add the dan dan noodles and cook for approximately 5 minutes until just tender with a slight bite.
Rinse Noodles in Cold Water
Drain the noodles immediately and rinse under cold running water for 20–30 seconds to stop cooking and remove excess starch. Shake off excess water.
Toss Noodles with Sauce
Transfer the noodles to a serving bowl. Drizzle the garlic-oil sauce over the noodles and use chopsticks to toss thoroughly until every strand is evenly coated.
Serving Suggestion
Serve Dan Dan Noodles as a complete dish while hot.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.