{"id":5031,"date":"2013-11-12T19:20:59","date_gmt":"2013-11-13T03:20:59","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5031"},"modified":"2014-04-22T14:38:47","modified_gmt":"2014-04-22T21:38:47","slug":"mushroom-dandan-noodles","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/mushroom-dandan-noodles\/","title":{"rendered":"Mushroom Dandan Noodles"},"content":{"rendered":"
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\"Mushroom<\/p>\n

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.<\/p>\n

Dandan noodles are a traditional Sichuan noodle dish made with chili oil, sichuan peppercorns, preserved vegetables, and sometimes sesame paste.\u00a0I absolutely loved it, but I will confess that my husband, Tejas, was not a fan of the sichuan peppercorns, too bitter :-\/.\u00a0Sichuan peppercorns are so odd, they are peppery and a little bitter, and leave your mouth numb. I’m really starting to like them!<\/p>\n

Sauce<\/span><\/div>\n
2 tablespoons soy sauce<\/div>\n
1 tablespoon Chinese cooking wine<\/div>\n
3 tablespoons chili oil<\/div>\n
2 teaspoon sesame oil<\/div>\n
1 tablespoon Asian sesame paste<\/div>\n
1 Trader Joe’s frozen garlic cube (or 1-2 cloves garlic minced)<\/div>\n
1 teaspoon minced ginger<\/div>\n
1\/2 cup vegetable broth (I used water and 2 teaspoons\u00a0Better than Bouillion Mushroom Base)<\/div>\n
2 teaspoons sichuan peppercorns ground<\/div>\n
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