Ingredients
-
1/2
-
2
-
5
-
1/4
-
3 - 4
-
3
-
2
-
1 - 2
-
1
-
1/4
-
-
-
-
-
Directions
Szechuan Dan Dan Noodles, Another recipe from the RSVP section of an April 1981 Bon Appetit. It’s from the Yenching Palace Restaurant in Washington, D.C., With a dish like this, which is modified by each restaurant and each region, it’s hard to decide whether to rate based on how traditional or authentic it seems to you or by simply how it tastes and how easy it is to prepare … So, let me start by agreeing with the previous reviewers: this recipe is very easy to prepare and tastes wonderful. It is a go to dish during the week … and you can make it an appetizer, a side dish to an entree, or, by adding some protein (tofu, chicken, or pork), a one-pot meal. On the other hand, at least in my trips to Sichuan, I’ve never had spinach (or any green other than green onions) in this recipe and about 3/4 of the recipes I’ve had use pork in their sauce. Clearly, these are changes we can make easily. Also, just a note to the author: as written, it looks like the sugar never gets in (it’s item #9 and step 1 says add the first 8 ingredients). In any case, this is defintely a worthwhile recipe; thanks for posting!, As hard as I tried to mangle this recipe (reduced serving size to 4, added ground chicken, doubled the pepper flakes, used spaghetti noodles) I could not make it less than delicious. I watered the sauce way down to give the noodles a soupy consistency and it was as good as I remember from my favourite Chinese restaurant.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine First 8 Ingredients in Small Bowl, Add Water If Thinner Consistency Is Desired. |
|
2
Done
|
Cook Noodles in Boiling Water Until Tender but Still Firm, Checking Frequently to Avoid Overcooking. |
|
3
Done
|
Drain and Transfer to Serving Bowl. |
|
4
Done
|
Add Spinach/Watercress and Sauce; Toss Lightly and Serve. |
