Chef Shuai Wang's Dan Dan Noodles

Chef Shuai Wang's Dan Dan Noodles

Dan dan noodles are one of Sichuan's great street foods, and this version comes from our friend, Chef Shuai Wang!

Shuai grew up in Beijing on noodles like these. His take does what his cooking always does: it stays rooted in tradition and refuses to be precious about it.

The sauce starts with the chilli crisp you made from his Chilli Crunch Dry Mix, his grandmother's recipe, bloomed fresh in your own kitchen. You want the chunks for this one, all that toasted sesame and Sichuan peppercorn that settles at the bottom of the pint. That chilli oil carries the heat through the sauce, tahini stands in for Chinese sesame paste (same nutty richness, easier to find), and a spoonful of our beloved Sichuan Hot Chicken Spice brings the numbing, warm-spiced backbone he built from a childhood of Beijing hot pot and cumin lamb skewers.

Everything goes in the food processor once, and the sauce keeps for two weeks in the fridge. From there, dinner is a pot of noodles and about ten minutes.

Pile on the garnishes if you have them. Eat it plain if you don't. Either way, your belly is going to be very happy!

  • Ingredients

    Dan Dan Noodle Sauce

    • 1/2 cup Spicewalla chilli crisp (chunks only)
    • 1/2 cup Spicewalla chilli oil
    • 1 cup rice wine vinegar
    • 1 cup lite soy sauce
    • 1/4 cup sesame oil
    • 1 Tbsp Spicewalla Hot Chicken Spice
    • 1 cup tahini
    • 4 Tbsp finely minced fresh garlic (do not use prepared minced garlic!)
    • 6 Tbsp granulated white sugar

    Dan Dan Noodles

    5oz portion of your favorite long noodle

    Shuai's tip: "I highly suggest wonton noodles or udon for this recipe. Follow the package cooking instructions."

    Shuai & Corrie's favorite garnishes:

  • Print

    Preparation

    1. Combine all Dan Dan Noodle Sauce ingredients in a food processor; blend until smooth.
    2. Put away in an airtight container; it'll stay good up to two weeks in the refrigerator!
    3. Cook a 5oz portion of your favorite long noodle; I highly suggest wonton noodles or udon for this recipe. Follow the package cooking instructions.
    4. Once the noodles are cooked, strain and place in a mixing bowl
    5. Drizzle about 2 ounces of sauce into the bowl and mix well
    6. Transfer the noodles to your favorite bowl, garnish with about another ounce of sauce, and it's ready to eat!
    7. Highly suggest garnishing the noodles with more Spicewalla Chilli Crisp, more Spicewalla Hot Chicken Spice, scallions, toasted peanuts, sesame seeds, minced Chinese mustard greens and lightly blanched bok choy. But it's also just good as is! 
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