One of my favorite Chinese street foods is a classic noodle dish from Sichuan called dan dan. Some cooks make it with ground pork but I prefer a non-meat version that really allows the peanut and sesame flavors of the sauce to stand out. Dan dan noodles are best served slightly warm, at room temperature, or cool, not hot.
- 8 oz. fresh Chinese egg noodles (preferred) or dried soba udon noodles
- 1/4 cup crunchy or creamy peanut butter (I prefer crunchy for the added texture)
- 1/4 cup rice vinegar
- 1 Tbsp soy sauce
- 1 tsp. sesame oil
- Hot Asian chili sauce, to taste (I like to use Sriracha for this dish)
- Minced green onions for garnish
- Chopped peanuts for garnish
- In a large bowl, whisk together the peanut butter, rice vinegar, soy sauce, sesame oil and chili sauce until smoothly blended.
- Cook the noodles according to package directions in generously salted water.
- Drain the noodles in a colander and rinse under cold water.
- Toss the noodles in the bowl with the peanut sauce and garnish with green onions and chopped peanuts.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.