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Tan Tan Noodles

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This Tan Tan Noodle recipe delivers the bold, complex flavors of Sichuan cuisine in a quick and satisfying bowl. The sauce is a harmonious blend of numbing Sichuan peppercorns (often found in the preserved vegetables), spicy chili bean paste, and creamy sesame or peanut butter. The preserved vegetables add a unique umami depth and slight crunch that elevates the dish beyond ordinary noodle soups. It&# 226;€™s perfect for a cozy weeknight dinner or a flavorful lunch. While traditional versions may use meat, this vegan-friendly adaptation relies on the robust aromatics and rich sauce to create a hearty meal that is easy to prepare with pantry staples.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 33.1
Dietary: Vegan, Vegetarian
Description
This Tan Tan Noodle recipe delivers the bold, complex flavors of Sichuan cuisine in a quick and satisfying bowl. The sauce is a harmonious blend of numbing Sichuan peppercorns, spicy chili bean paste, and creamy sesame or peanut butter. The preserved vegetables add a unique umami depth and slight crunch that elevates the dish beyond ordinary noodle soups. It's perfect for a cozy weeknight dinner or a flavorful lunch. While traditional versions may use meat, this vegan-friendly adaptation relies on the robust aromatics and rich sauce to create a hearty meal that is easy to prepare with pantry staples.
Ingredients
  • 1 tablespoon Peanut oil
  • 1/4 pound Sichuan preserved vegetables
  • 1 tablespoon Finely chopped garlic
  • 1 tablespoon Freshly grated ginger
  • 2 teaspoon Rice wine or dry sherry
  • 1 tablespoon Chili bean sauce (Doubanjiang)
  • 1 tablespoon Chinese sesame paste OR peanut butter
  • 1 tablespoon Dark soy sauce
  • 1 tablespoon Sugar
  • 2 cup Stock (chicken or vegetable)
  • 1/2 pound Chinese flat thin noodles (dried or fresh, wheat or egg)
Directions
  1. 1
    Rinse the Sichuan preserved vegetables and chop them finely.
  2. 2
    Heat a wok or large frying pan over high heat and add the peanut oil.
  3. 3
    Add the preserved vegetables, minced garlic, and grated ginger to the hot oil. Stir-fry for 1 minute until fragrant.
  4. 4
    Add the rice wine, chili bean sauce, sesame paste (or peanut butter), dark soy sauce, and sugar to the wok.
  5. 5
    Pour in the stock and stir well to combine all ingredients into a smooth sauce.
  6. 6
    Reduce the heat to low and simmer the sauce for 3 minutes, allowing the flavors to meld.
  7. 7
    While the sauce simmers, bring a large pot of water to a boil.
  8. 8
    Cook the noodles in the boiling water for 2 minutes if fresh, or 5 minutes if dried, according to package instructions.
  9. 9
    Drain the noodles well in a colander.
  10. 10
    Divide the cooked noodles into two individual serving bowls.
  11. 11
    Ladle the hot sauce and preserved vegetables over the noodles in each bowl.
  12. 12
    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

Ingredient Substitutions: If you cannot find Sichuan preserved vegetables, you can substitute with pickled mustard greens or sauerkraut (well-drained and chopped) for a similar tangy, salty depth. For the chili bean sauce, Doubanjiang is traditional, but a mix of Sriracha and fermented bean paste can work in a pinch.

Sauce Consistency: The sauce should be thick enough to coat the noodles but loose enough to drizzle. If it becomes too thick during simmering, add a splash of water or extra stock. If too thin, simmer for an additional minute to reduce.

Noodle Variations: Chinese egg noodles are traditional, but udon, ramen, or even spaghetti can be used if Chinese noodles are unavailable. Adjust cooking times based on the type of noodle chosen.

Storage: This dish is best served fresh. Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving over freshly cooked noodles.

Keywords: tan tan noodles, sichuan noodles, vegan noodles, vegetarian main, sesame sauce, chili bean paste, preserved vegetables, quick dinner, asian inspired, spicy noodles, umami flavor, noodle soup, garlic ginger
Read it online: https://www.chefs-mate.com/recipe/tan-tan-noodles-3/