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Dan Dan Noodles with Shrimp

  • 30 m
  • 30 m
Dirk Van Susteren
“Skip takeout and make these delicious, healthy dan dan noodles with a sesame-soy sauce, shrimp and peanuts in just 30 minutes. The Sichuan preserved vegetables add a bright pop of tangy, slightly fermented flavor. Look for them at an Asian market if you want the most authentic flavor or use more commonly available kimchi.”

Ingredients

    • 12 ounces Chinese flat noodles (see Tips) or linguine
    • 2 tablespoons sugar
    • 2 tablespoons dark soy sauce (see Tips)
    • 2 tablespoons reduced-sodium soy sauce
    • 2 tablespoons Chinese sesame paste (see Tips) or tahini
    • 2 tablespoons chile-garlic sauce (see Tips)
    • 2 tablespoons low-sodium chicken broth
    • 1 tablespoon cider vinegar
    • 2 tablespoons Sichuan preserved vegetables or kimchi, rinsed and chopped
    • 2 tablespoons peanut oil or canola oil
    • 16 raw medium shrimp (10-12 ounces see Tips), peeled and deveined
    • ¼ cup chopped unsalted roasted peanuts
    • 3 scallions, finely chopped

Directions

  • 1 Bring a large pot of water to a boil. Cook noodles according to package directions. Drain and rinse well. Transfer to a large shallow serving bowl.
  • 2 Meanwhile, combine sugar, dark soy sauce, reduced-sodium soy sauce, sesame paste (or tahini), chile-garlic sauce, broth and vinegar in a small bowl. Place near the stove. Pat dry preserved vegetables (or kimchi) with a paper towel. Place near the stove.
  • 3 Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add shrimp; cook, stirring, until the shrimp just starts to turn pink, about 2 minutes. Stir in the vegetables (or kimchi), then add the sauce mixture and cook, stirring, until the shrimp is just cooked through, 1 to 2 minutes.
  • 4 Pour the shrimp mixture over the noodles. Top with peanuts and scallions. Toss together at the table before serving.
  • Any type of flat wheat noodle can be used for this recipe; for the most authentic taste and texture, seek out a Chinese brand of noodles from an Asian market or a supermarket with a large selection of ingredients used in Chinese cooking.
  • Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce with a touch of sweetness. Look for it in Asian markets or make a substitute by combining a bit of regular soy sauce with a tiny bit of molasses.
  • Look for Chinese sesame paste—similar to tahini with a more prominent roasted-sesame flavor—Asian markets.
  • Go for sustainably raised shrimp. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America it's more likely to be sustainably caught.
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