1. PREPARATION. 2. Rinse the chili and spices off the preserved vegetables, cut into small pieces, put in a cup and into a microwave for 30-45 seconds, set aside. 3. Toast the sesame seeds in a pan with a little oil, set aside. 4. DAN DAN MEIN SAUCE. 5. In a bowl add the dark and light soy sauce, rice vinegar, sesame paste, chili oil (optional), sesame oil, granulated sugar, sesame seeds, use a whisk for a smooth sauce, set aside. 6. Bring 1 cup of chicken stock to a low simmer, optional add 4 more cups of chicken stock if you are going to serve Dan Dan Mein with a bowl of hot broth. 7. In a separate pot add 1 cup of the heated stock and 2 cup of water, bring to a boil, add the already cooked noodles and let cook for about 1-2 minutes, then remove the noodles to a colander and run under cold water to stop the cooking, set aside. 8. DIRECTIONS. 9. Place the cooled noodles in 4 individual bowls. 10. Add in the center, some of the chopped scallions and pistachio/peanut nuts. 11. Add the Dan Dan Mein Sauce around the inside perimeter of the bowls. 12. Add some of the preserved vegetables and shrimp around the inside perimeter of the bowls as well. 13. Serve with a bowl of hot broth on the side (optional). 14. Guests can toss the noodles and ingredients in their individual bowl and enjoy! 15. NOTE: A second version, is to put the noodles in a bowl and add hot broth, Dan Dan Mein soy sauce paste, ground pork (instead of shrimp) and other spices for a more soupy dish. A good substitute for the Dan Dan Mein soy sauce paste, is to use a jar of Sichuan Spicy Noodle Sauce which can be found in Asian food stores. ---------------------------------------------------------------------------
Nutrition
Ingredients
