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.