Sichuan Dandan Noodles
Overview
Dandan noodles are a famous snack that is very common among Sichuan folk and has a special flavor. It got its name because it was often carried by peddlers. This noodle has a bright red color, a strong aroma of winter vegetables and sesame sauce, and a prominent spicy and sour taste. It is fresh but not greasy, spicy but not dry. It can be called the best in Sichuan style noodles. It is characterized by thin noodles. The main condiments include red pepper oil, sesame sauce, Sichuan winter vegetables, pepper noodles, red soy sauce, minced garlic, green vegetables and green onions. The taste is oily, spicy and more palatable. It is said that Dan Dan Noodles were created in 1841 by a Zigong hawker nicknamed Chen Baobao. In the early days, they were carried on shoulder poles and sold along the street, so they were called Dan Dan Noodles. Many ramen restaurants in Japan also serve dandan noodles
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Ingredients
Steps
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Prepare Dandan noodles and water spinach
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Prepare minced onions, minced garlic, and Sichuan winter vegetables
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Take a small bowl and add an appropriate amount of sesame paste
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Mix the sesame paste with an appropriate amount of sesame oil, add 2 tablespoons of soy sauce, a tablespoon of pepper oil, minced garlic and Sichuan winter vegetables and mix well
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Boil water in a pot. After the water boils, add water spinach, scald until cooked, take out and put it into a bowl
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Add alkaline noodles, remove the water as soon as it boils, and shake it off to cool it. Add appropriate amount of cooking oil and mix well to prevent the noodles from sticking together.
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Take a bowl, put noodles in the blended sesame sauce, add a tablespoon of chili oil, sprinkle with chopped green onion and Sichuan peppercorns, and that's it
