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Spicy DanDan noodles😋 ‘担担面’ is one of my favorite classic Sichuan dishes. Spicy & flavorful, this simplified meal
~ 3 servings noodles of your choice, cooked based on package’s instructions
~ 16oz firm tofu, pressed & mashed
~ 1 teaspoon ginger, finely minced
~ 4 tablespoons SuiMiYaCai (pickled mustard greens)
~ 1 tablespoon tamari/light soy sauce
~ 2 teaspoons dark soy sauce
~ 1/2 teaspoon five-spice powder
~ oil for cooking
🌱Sauce ingredients: Mix together 3 tablespoons tamari/low sodium soy sauce, 2 tablespoons sesame paste (not tahini), 2 tablespoons chili oil with sediment (store-bought or see recipe on highlights), 1/2 tablespoon black vinegar (optional), 1 teaspoon maple syrup/sugar with 1/4 cup of hot water until well combined.
🌱Other ingredients: favorite greens – blanched (used 3 cups of Yuchoy or replace with bok choy), *crispy garlic oil (optional, see recipe below), toasted sesame seeds
✅Blanch veggies & cook noodles based on package’s instructions, then set aside.
✅In a heated non-stick pan with no oil, dry mashed tofu for 1min by stirring continuously, then add 2 teaspoons of oil & continue to cook until tofu turns golden brown.
✅Push tofu to the side of the pan, add a drizzle of oil & saute ginger until fragrant.
✅Then, add SuiMiYaCai, soy sauce, dark soy sauce, five-spice powder & continue to cook until sauce is reduced.
✅Add in blanched greens, cooked noodles, garlic oil (if using), sprinkle of sesame seeds, sauce & toss everything until well combined. Served warm.
*Crispy garlic oil: Mince 3 cloves of garlic & place them in a microwave-safe bowl. Add enough oil to cover the garlic & microwave for 1-2 minutes, garlic will turn crispy after it’s cooled down.
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