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The Vegan Experience: Real Deal Dan Dan Noodles, Vegan-Style

The Vegan Experience J. Kenji López-Alt 14 comments

Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy. More

Vegan Dan Dan Noodles

Serious Eats J. Kenji López-Alt 6 comments

Classic Dan Dan noodles are made with pork, pickled vegetables, and plenty of chili oil. In this version, we pack in all the flavor and texture with mushrooms fried until golden brown and chewy. More

Cold Sichuan Noodles with Spinach and Peanuts

J. Kenji López-Alt 4 comments

Dan Dan Mein—the hot and numbing cold noodle staple of Sichuan street food—is one of my favorite dishes ever, but I can't help but think to myself, "I'm sitting here eating refined wheat starch coated in chili oil." Now I'm no health nut, but I'm not looking to die young either, and if I can not only have a healthier version of the dish, but one that actually tastes more exciting as well, then why not? More

Chinese Appetizer Recipe Week: Dan Dan Noodles

J. Kenji López-Alt 17 comments

Dan Dan Noodles are an exceedingly simple dish to make. Once you've put together your roasted chili vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together. More

Dan Dan Noodles

Serious Eats J. Kenji López-Alt 10 comments

This recipes is part of Chinese Restaurant Appetizer Week Perhaps the biggest key to making excellent Dan Dan Noodles is to make your own roasted chili oil. When done right, it get a rich, fruity, smoky flavor that none of... More

Seriously Asian: Dan Dan Noodles

Seriously Asian Chichi Wang 5 comments

As far as famous noodle dishes go, there are few that rival the complexity of flavor of Dan Dan noodles, a staple of Chinese cooking from Sichuan province. The sauce for these noodles possesses a combination of spices that never gets old. There's the heat of the dried chili peppers, the oiliness from the sesame paste and chili oil, the savoriness of Tianjin preserved vegetables, and best of all, the mouth-tingling feeling that could only come from Sichuan peppercorns. More

Dan Dan Noodles with Bean Sprouts

Serious Eats Chichi Wang 4 comments
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