I completely revamped my dan dan noodles and decided just to scrap the old recipe post and add a new one! My old one was just too complicated…This recipe for dan dan noodles uses mushrooms in stead of pork and is really pretty simple to make.
Dandan noodles are a traditional Sichuan noodle dish made with chili oil, sichuan peppercorns, preserved vegetables, and sometimes sesame paste. I absolutely loved it, but I will confess that my husband, Tejas, was not a fan of the sichuan peppercorns, too bitter :-/. Sichuan peppercorns are so odd, they are peppery and a little bitter, and leave your mouth numb. I’m really starting to like them!
- Mix all ingredients together in a small skillet and heat up.
4-6 ounces Asian wheat noodles
Peanuts crushed for garnish
Green onions slice for garnish
- Heat olive oil in a skillet and add the pickled mustard greens. Then add the mushrooms and cook until browned, adding salt part way through cooking.
- Cook noodles according to package directions and rinse with cool water.
- Take some noodles, top with the mushrooms, pour over the sauce, and garnish with peanuts and green onions.