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Szechuan Dan Dan Noodles


  • ¼ cup chile oil
  • 1 tablespoons szechuan peppercorns plus 1 teaspoon, divided
  • 2 cloves garlic minced
  • 3 tbsp sesame paste tahini
  • 2 teaspoons light soy sauce
  • 2 teaspoons white sugar
  • 2 teaspoons Chinkiang vinegar
  • 1 teaspoon broad bean paste in chile oil
  • 8 oz dried medium Chinese wheat noodles
  • ¼ cup Fermented Vegetables Sui Mi Ya Cai (optional)
  • ½ cup roasted peanuts roughly chopped (optional)
  • 4-5 scallions sliced (optional)


  • In small saucepan combine chile oil and szechuan peppercorns. Heat over medium-low for about 5 minutes, and then remove the peppercorns by straining oil through fine mesh sieve into separate bowl.
  • Return oil to pot.
  • Add minced garlic and saute for 15-30 seconds or until softened, but not crispy.
  • Turn of heat and whisk in bean paste, sesame paste, soy sauce, sugar, and vinegar.
  • Using the flat of a chef's knife or kitchen mallet, gently crush the remaining 1 teaspoon of szechuan peppercorns and add to the sauce.
  • Meanwhile bring a large pot of lightly salted water to boil. Add noodles and cook for about 6 minutes, or until tender.
  • Ladle about ¼ cup of cooking liquid into pan with sauce. Whisk together and gently warm over low heat until oil separates from the sauce.
  • Distribute sauce evenly between 2 bowls. Top with noodles.
  • Top the noodles with Sui Mi Ya Cai, scallions and peanuts. (Optional)
  • Mix the noodles with sauce just prior to eating.