Dan Dan Noodles

By Steven Raichlen

Published August 31, 1999

Total Time
20 minutes
Rating
4(394)
Comments
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Ingredients

Yield:4 servings

  • 8 ounces thin fresh Chinese wheat noodles

  • 1 teaspoon sesame oil, plus 3 tablespoons

  • ½ cup sesame seeds

  • 1 ½ tablespoons minced fresh ginger

  • 2 cloves garlic, minced

  • 3 scallions, white part minced, green part thinly sliced

  • ½ cup smooth peanut butter

  • 3 tablespoons soy sauce

  • 2 ½ tablespoons rice vinegar

  • 1 ½ tablespoons sugar

  • 1 to 2 teaspoons Chinese chili paste or hot bean paste (or to taste)

  • ½ teaspoon black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 grams carbs; 48 milligrams cholesterol; 649 calories; 17 grams monosaturated fat; 13 grams polyunsaturated fat; 7 grams saturated fat; 40 grams fat; 6 grams fiber; 681 milligrams sodium; 20 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. Drain in colander, rinse with cold water, and drain again. In bowl, toss noodles with 1 teaspoon sesame oil. Refrigerate.

  2. Step 2

    Lightly toast sesame seeds in dry skillet. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, ½ cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. Refrigerate.

  3. Step 3

    Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top.

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Ratings

4 out of 5
394 user ratings
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Comments

FoodLover

Very tasty. Cooked this twice and the second time I added some cooked ground pork that was seasoned lightly with soy and sesame oil.

Christa

One half-cup of water made the sauce too thin and runny; I should have trusted my judgment and just started with a little, perhaps only a quarter-cup, and added more if needed. Don't pour in the entire half-cup at once, as I stupidly did.

Maudie

This recipe doesn't reproduce the flavor of dan dan mian. The noodles taste cloudy, muddy rather than refreshing. I prefer the Chinese sesame paste to peanut butter.

Acid Reflux Survivor

This does not taste like dan dan noodles. For one thing, there is no Sichuan peppercorn. For another, there is peanut butter.

Anna

Tastes like your basic peanut sauce with sesame bits. Perfectly fine but not really Dan Dan.

MB

Added Bok Choi, Mushrooms and Tofu and it came out nice.

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