Dandan noodles
2025-01-18 03:01:39 883
Dandan noodles is a famous folk snack with special flavor in Sichuan. It is named after the fact that it is often carried and sold by vendors. This noodles have a bright red color, with a strong aroma of winter vegetables and sesame sauce, prominent spicy and sour taste, fresh but not greasy, spicy but not dry, and can be regarded as the best among Sichuan style noodles. Its characteristic is that the noodles are thin and thin, and the main seasonings include red chili oil, sesame paste, Sichuan winter vegetables, Sichuan pepper noodles, red soy sauce, minced garlic, green vegetables, and scallions. The taste is oily, spicy, and quite palatable. It is said that Dandan noodles was created by a Zigong vendor called Chen Baobao in 1841. In the early days, it was sold along the street with a shoulder pole, so it was called Dandan noodles. Many Lamian Noodles restaurants in Japan also provide Dandan noodles
Details of ingredients
Technique
Steps to make Dandan noodles
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1. Prepare to carry alkali noodles and water spinach![]()
2. Prepare minced scallions, minced garlic, and Sichuan winter vegetables![]()
3. Take a small bowl and add an appropriate amount of sesame paste![]()
4. Mix sesame paste with an appropriate amount of sesame oil, then add 2 tablespoons of soy sauce, 1 tablespoon of Sichuan pepper oil, minced garlic, and Sichuan winter vegetables to mix well![]()
5. Boil water in the pot, and once the water boils, add the water spinach and blanch it until cooked. Remove it and put it in a bowl![]()
6. Add alkali to the bottom, remove the water as soon as it boils, control the water flow, and shake to cool. Add an appropriate amount of cooking oil and mix well to prevent the noodles from sticking together.![]()
7. Pour a bowl of noodles over the blended sesame sauce, add a tablespoon of chili oil, sprinkle with chopped scallions and Sichuan peppercorns, and that's it
