Dan Dan Noodles

Dan dan noodles

This traditional Chinese dish can be served both chilled and warm. The chilled version is great for summertime festivities.


Garlic Ginger Chili Sauce

2 (9g) garlic clove
1 inch (12g) ginger, fresh, peeled
cup (43g) soy sauce
tsp (4g) chili sauce, Chinese
2 tbsps (27g) apple cider vinegar
1 tsp (4g) sugar

Sesame Sauce

¼ cup (74g) tahini
cup (74g) vegetable stock

Pickled Vegetables

1 (39g) jalapeno
1 (105g) yellow onion
(205g) daikon, large
2 (206g) carrot
½ cup (120g) apple cider vinegar
¼ cup (60g) water
2 tbsps (26g) sugar
½ tsp (3g) salt

Noodles and Garnish

2 cups (180g) Asian noodles, dry
2 ½ tbsps (35g) sesame oil
¼ cup (15g) cilantro, finely chopped
¼ cup (15g) scallion, finely chopped


  1. Prepare the pickled vegetables ahead of time, at least 6 hours to allow the vegetables to pickle and soften.
  2. Finely julienne the onion, carrot, and daikon. Finely dice the jalapeno.
  3. In a storage container toss the vegetables with the vinegar, water, sugar, and salt. Place in refrigerator for at least 6 hours.
  4. Using a fine zester, grate the garlic and ginger.
  5. Prepare the garlic ginger chili sauce by mixing the garlic, ginger, soy sauce, chili sauce, sugar, and vinegar together.
  6. Prepare the sesame sauce by mixing the tahini and vegetable stock until it forms a smooth sauce.
  7. Cook the noodles according to the instructions on its package.
  8. Toss the noodles with the sesame oil and garlic ginger chili sauce.
  9. To assemble the dish, place tossed noodles on a dinner plate.
  10. Drizzle the sesame sauce on the noodles. Top with picked vegetables, cilantro, and scallions.
  11. Serve chilled or warm.
Dan dan noodles ndata