Serious Eats: Recipes

Vegan Dan Dan Noodles

[Photographs: J. Kenji Lopez-Alt]

Note: Chinkiang vinegar is a black vinegar that can be found in most Chinese grocers or online. When shopping for chili oil, look for a brand that contains chili sediment in the bottle, such as the Chiu Chow Chili Oil from Lee Kum Kee (order online), or make your own. Fermented chili broad bean paste can be found in most Chinese grocers or online. Either preserved Sichuan mustard root (zhacai) or stems (yacai) can be used for this recipe. They are available in many Asian grocers in either bulk sections or canned, or online from Amazon. Shaoxing wine can be found in most supermarkets. If unavailable, use dry sherry in its place.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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