Dan Dan Noodles

The perfect blend of noodles, spice and everything nice - this classic recipe from Sichuan is even more wonderful with Mummy's Magic Garlic Chilli Crunch!

Ingredients:

For the Sauce:

• 2 tablespoon Mummy's Magic Garlic Chilli Crunch
• 2 tablespoon dark soy sauce
• 1 tablespoon rice or black vinegar
• 1 tablespoon sesame paste/ Tahini
• 1 tsp sugar
• 1 large garlic clove, finely minced
• 1 tsp grated ginger
• 3/4 cup warm vegetable or chicken broth

For the Noodles:

• 250 gm wheat noodles or ramen
• 1-2 tbsp refined vegetable oil

For the Topping:

• 150 gm minced chicken (coarse keema) or tofu crumble (vegetarian option)
• 1 tbsp light soy sauce
• 1/2 tsp Chinese five spice powder (replace with Garam masala, if needed)
• 1 tbsp roasted peanuts or sesame seeds
• 1 small handful chopped green onions

Method:

Make the Sauce:

• In a bowl, whisk together Garlic Chilli Crunch, soy sauce, vinegar, sesame paste, sugar, garlic, ginger, and warm broth until smooth and fragrant.

Sauté the protein:

• Heat a pan with a drizzle of oil. Cook the minced chicken (or tofu) with soy sauce and five-spice powder until slightly caramelised.
  

Boil the noodles:

• Cook noodles according to the packet. Drain and toss lightly in oil to keep the noodles separate.

Assemble:

• Spoon a generous amount of the Garlic Chilli Crunch sauce into the serving bowl. Add hot noodles and top with the sauteed protein.
  

Garnish & Serve:

• Scatter green onions, peanuts or sesame seeds. Mix well so that each strand is coated in the smoky, garlicky heat of the Garlic Chilli Crunch sauce.

Tips:

For extra crunch, drizzle a little bit more Garlic Chilli Crunch on top just before serving.

Adjust the amount of Garlic Chilli Crunch to your spice tolerance - it's powerfully flavourful!

This twist gives Dan Dan Noodles a bold, smoky depth, and that signature Mummy's Magic crunch, making the dish both comforting and exciting.