Dandan noodles and delicious chili sauce

This time only vegetables are mixed with dandan noodles, but they can also include tofu, chicken or pork. Roni Lehti

You can’t help but like Chinese dandan noodles. They are addictively good. They are easy to crave, and the preparation does not take much time if the ingredients are ready.

Chef Risto Mikkola advise that the chili sauce of dandan noodles will keep for a long time. You can also season other dishes with it.

– You should definitely prepare a larger amount of chili sauce at once. It keeps well and is suitable, for example, as a companion to meat or fried fatty fish.

Beef, chicken pieces or tofu also go well with the noodles.

– Any protein works with this, Mikkola states.

The shop’s noodle selection is extensive, so there are many ways to prepare them as well. Mikkola recommends reading the cooking instructions on the side of the package.

In this recipe, you should prefer slightly thicker noodles.

Dandan noodles

Make the noodle bowls:

800 g of cooked noodles

8 tablespoons of chili sauce

1 dl of boiling water for the noodles

4 tablespoons of pickled carrots

4 tablespoons of fried porcini mushrooms

4 cooked bok choy

2 tablespoons salted peanuts, crushed

2 tablespoons spring onion, chopped

1. Heat the noodles’ boiling water and chili sauce in a pan, add the noodles and heat them.

2. Divide the seasoned noodles into four bowls, add carrots, mushrooms, pok choy to each bowl. Garnish the serving with salted walnut grits and spring onions.

Cooked bok choy

2 bok choy

salt

1. Cut the small pok choy lengthwise into two parts and the larger ones into four parts. Put a liter of water in the pot, bring the bok choy to a boil and cook for a minute.

2. Remove from the pot and season with salt, put in a serving.

Pickled carrot

1 carrot

1/3 dl of vinegar

2/3 dl of sugar

1 dl of water

salt

1. Put vinegar, sugar and water in a pot, bring to a boil.

2. Cut the carrots into 1 mm thick strips. Pour the vinegar broth over the carrot strips, season with salt and marinate overnight. Put in a dose.

Fried mushrooms

100 g porcini mushrooms

oil

salt

pepper

1. Cut the porcini mushrooms into thin slices and lightly fry in oil, season with salt and pepper. Put in a dose.

Chili sauce

12 cloves of garlic, chopped

8 tablespoons of chili flakes

4 tablespoons of sesame seeds

8 tablespoons Sichuan pepper, chopped

3 dl rapeseed oil

1 dl soy sauce

8 tablespoons of cane sugar

8 tablespoons of peanut butter

8 tablespoons of dark vinegar

1. Mix all the ingredients together, pour into the pan and cook on low heat for 5 minutes.

2. Cool, put in a jar and store in the fridge.