Tan Tan Noodles are a beloved Sichuan street food staple that delivers a complex balance of spicy, savory, and nutty flavors. This vegetarian version highlights the depth of fermented black beans and preserved vegetables, creating a robust broth that clings to tender wheat noodles. The dish is anchored by a paste of chili bean sauce and sesame, offering a satisfying texture and aromatic warmth. Perfect for a quick weeknight dinner or a comforting meal on a rainy day, these noodles come together in under 30 minutes using pantry staples. The result is a hearty, flavorful bowl that captures the essence of Chinese home cooking without requiring rare ingredients.
Tan Tan Noodles
Description
Tan Tan Noodles are a beloved Sichuan street food staple that delivers a complex balance of spicy, savory, and nutty flavors. This vegetarian version highlights the depth of fermented black beans and preserved vegetables, creating a robust broth that clings to tender wheat noodles. The dish is anchored by a paste of chili bean sauce and sesame, offering a satisfying texture and aromatic warmth. Perfect for a quick weeknight dinner or a comforting meal on a rainy day, these noodles come together in under 30 minutes using pantry staples. The result is a hearty, flavorful bowl that captures the essence of Chinese home cooking without requiring rare ingredients.Ingredients
Directions
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Rinse the Sichuan preserved vegetables under cold water and chop them finely.
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Mince the garlic and ginger finely.
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Heat peanut oil in a wok or large frying pan over high heat.
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Add the preserved vegetables, garlic, and ginger to the hot oil and stir-fry for 1 minute until fragrant.
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Add rice wine, chili bean sauce, Chinese sesame paste, dark soy sauce, sugar, and stock to the wok.
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Reduce the heat to low and simmer the sauce mixture for 3 minutes to blend the flavors.
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Bring a large pot of water to a rolling boil.
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Cook the Chinese flat thin noodles in the boiling water for 2 minutes if fresh, or 5 minutes if dried, until tender.
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Drain the noodles well in a colander.
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Divide the cooked noodles evenly between two serving bowls.
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Ladle the hot sauce mixture generously over the noodles in each bowl.
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Serve immediately while hot.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 33.1kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The ingredient list provided in the source was incomplete. To make this recipe, you will also need: 1 tablespoon sugar, 1 tablespoon finely chopped garlic, 1 tablespoon finely chopped ginger, 2 cups chicken or vegetable stock, 2 teaspoons rice wine or dry sherry, 1/2 lb Chinese flat thin noodles (fresh or dried), 1 tablespoon chili bean sauce (doubanjiang), and 1 tablespoon Chinese sesame paste (or tahini).
For a richer flavor, you can add a splash of sesame oil at the end. Garnish with chopped scallions, cilantro, or crushed roasted peanuts for added texture.
If using dried noodles, ensure they are fully rehydrated and cooked al dente, as they will absorb the sauce. Fresh noodles require less cooking time.
