spinner
Food & Wine
© Quentin Bacon

Not in the mood for this recipe?

Tell Us What You Think

Dan Dan Noodles

Average Rating

 From 3 ratings.

User Reviews

rating winemomma
I really love this dish but I did make some modifications.  I used a serrano pepper instead of jalapeno for more kick.  I used unsalted regular peanuts (not raw) and I added more ginger and a tad more sriracha.  For the other reviewer- sriracha is found in almost every grocery store in the Asian section.  It is a red bottle (colored by the sauce) and has a green cap.  I use it in virtually all of my Asian cooking.
rating chicagocook
This was a decent dish but it's not quite as intense and spicy as a true Dan Dan Noodle from a Szechuan restaurant
rating may
what is Sriracha?

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Dan Dan Noodles

TOTAL TIME: 35 MIN
SERVES: 4
Joanne Chang, owner of Flour Bakery + Café in Boston, will set aside her rolling pin to make stir-fries and noodle dishes like this peanutty dan dan at a second restaurant, due to open this summer.
ingredients
  • 1/4 cup peanut oil
  • 1/2 cup raw peanuts
  • 1 small jalapeño, minced
  • 1 small garlic clove, halved
  • One 1/4-inch slice of fresh ginger, peeled and chopped
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon Sriracha chile sauce
  • 1 tablespoon sugar
  • 1 teaspoon Asian sesame oil
  • Kosher salt
  • 12 ounces chow mein noodles
  • Cucumber matchsticks, sliced scallions, chopped cilantro, sesame seeds and lime halves, for garnish
directions
  1. In a large skillet, heat the peanut oil. Add the peanuts and fry over moderate heat until golden, about 8 minutes; let cool slightly. Transfer the peanuts and oil to a food processor. Add the jalapeño, garlic and ginger and process until minced. Add the soy sauce, water, rice vinegar, Sriracha, sugar and sesame oil and process until smooth. Season generously with salt.
  2. In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold water; pat dry. Toss the noodles with the dressing and mound in serving bowls; top with the garnishes and serve.
WINE A dry, vibrant, fruity rosé: 2005 Marqués de Cáceres Rioja Rosado.

Recipe by Joanne Chang
From 100 Tastes to Try in ’07, Pairing of the Day: January 2008
This recipe originally appeared in January, 2007.