Dan Dan Noodles
Spicy dan dan noodles that comes together quickly in the backcountry with a delicious, savoury sauce that packs a slightly tongue-numbing punch thanks to a sprinkle of sichuan chili pepper!
Ingredients
Sauce Mix
- 2 tbsp chili oil use as per preferred heat levels
- 3 tbsp soy sauce
- 2½ tbsp white sesame paste or tahini
- 2 tsp sugar
- ¼ tsp Chinese five spice powder
- ½ tsp Sichuan peppercorn powder1
- ½ tsp garlic powder
- 2 tsp Shaoxing cooking wine optional
Base Ingredients
- 150 g wheat noodles2
- 50 g textured vegan protein or soy crumbles
- 10-15 g dehydrated mushrooms optional
- 2 tbsp chopped peanuts3 optional
Instructions
At Home
- Pack the sauce mix in a water-tight container, and the dry ingredients in a tight Ziploc bag. Note: The attached photo is missing the mushrooms, as they were packed separately, but all the dry ingredients can be combined, to keep things convenient.
At Camp
- Dump all the dry ingredients into the pot with sufficient water to cover, and bring to boil.
- Keep stirring to ensure nothing is sticking to the bottom of the pot, and add more water if it starts getting gloopy.
- Quick-cooking noodles should take only about 2-3 minutes (depending on your altitude) to be done. At this point, if there's excess water, pour some of it into the sauce container, and dump the rest. Ideally, there should not be a ton of extra water.
- Close the lid of the sauce container, swish around to get a nice pourable consistency, and pour into the pot with the noodles.
- Mix together so that everything is coated in the sauce uniformly, and enjoy!
Notes
- Add more of the sichuan pepper or the chili oil if you want more of a kick.
- Use whichever kind of noodles you have access to. To make it gluten-free, you can substitute with rice noodles instead.
- Omit the peanuts or replace with sesame seeds to keep the dish nut-free!