dan dan noodles

Dan Dan Noodles is a Chinese Sichuan dish consisting of noodles, preserved vegetables, pork, green onions, chili oil and Sichuan peppers in a spicy broth.

As I researched this very traditional dish, I found that the Sichuan peppers are a must and a highly sought after ingredient. It is supposed to be a 'peppercorn' so spicy that it numbs the mouth and tickles the tummy. So, off I went eagerly in search of this supposedly elusive, and at times banned, "peppercorn." The peppercorn is really the outer part of a tiny fruit. I was able to find it at a small Oriental Market in our town (I believe the ban on importing it is no longer in effect, but don't quote me.).

I made the Dan Dan Noodles using seitan and a vegetable broth souped up with chili oil and flavored with ginger, garlic and sherry. I went in for the winning shot and added plenty of Sichuan peppers, and eagerly awaited the promised elation that accompanies these peppercorns slamming against the palate. I awaited the fire that consumes your mouth and leaves it tingling ...and then....

Not much. Tingle, yes. But no fire. I figured I hadn't added enough peppercorns, so I added more and more until my plate had more ground peppercorns than seitan. 

What a let down. I suppose this happens when the reality doesn't live up to the expectations. Therein lies your lesson; be on the lookout for the Sichuan peppers and if you find them, add them to your Dan Dan Noodles. However, in my opinion, the peppers, while being truly exotic, detracted from the flavor of the dish, so don't hold off making this in hopes of attaining some miraculous flavor component; you might be as disappointed as I was. 

I made the noodles without the peppers and very little chili oil for the kids so I know the dish without it is really tasty, but if you can get your hands on them, go for it - there really is nothing like tasting a traditional ethnic dish with all the unique flavors it is supposed to posses. Just don't set yourself up for failure - keep your expectations in check. 

Cost Breakdown

stock, tamari, peanut butter, vinegar: $3

chili oil, sesame oil, sugar, Sichuan peppers: $1

garlic, ginger, preserved veg: $1

seitan, sherry: $2

noodles: $2

Total to make 5 servings:

$9.00

DAN DAN NOODLES PRINTER-FRIENDLY RECIPE

steamed buns

Chinese New Year is here! Kate has been very excited. This is her year - the Year of the Dragon. Although we missed the massive cleaning that is supposed to take place fifteen days before the start of the New Year, we can still celebrate with some traditional Chinese fare, as well as, perhaps, some not so traditional ones. 

If you do not have Bryanna Clark Grogan's Authentic Chinese Cuisine, I trust by next Chinese New Year it will be on your shelf. It makes vegan Chinese cooking versatile and complete. 

My kids love Steamed Buns and so this was on top of their list. Well, I wound up not steaming them because ... uh, I didn't want to. Bryanna said it was okay to bake them, so I did. They were filled with a curry 'chicken', for which the recipe is also in her book. Although I had made dozen and a half of the buns the day before so I wouldn't have to cook the following day's lunch, by morning two-thirds of the buns were gone. It must have been that Dragon, I am sure, who had been quite hungry after 12 years of slumber. 
Or my kids.