Dan Dan Mian

This is probably one of my favorite recipes thus far, but then again it doesn't take very much Asian food to sway me. This also happens to be one of the quickest and easiest recipes as well, and I can easily see this becoming a lunch time staple from now on. I've only eaten hours ago and I'm already craving another bowl.

Dan Dan Mian

Don't ask me what the name means, by the way. I haven't a clue.

Basically all you have to do is boil some soba noodles noodles for 4 minutes. Soba noodles are made of buckwheat, but mine had yam as well. One bunch, or about 3.5-4 ounces, of noodles is one generous serving.

Soba Noodles

Next, in a small dish you'll want to mix up the sauce. I used 1/2 teaspoon of chili paste and 2 teaspoons of rice wine vinegar. Then I added enough soy sauce to dilute the spiciness to the level I wanted. Low sodium soy sauce is always the way to go if you are using more than a teaspoon.

The chili paste and rice wine vinegar came from an Asian market.
The soy sauce and sesame seeds came from Food Lion.

One the noodles are done, drain them and return them to the pot. Dump the sauce over top and stir (you'll have to play around to get the amount of sauce right--I ended up having to use extra soy sauce). Serve them with green onion and sesame seeds on top.



So much awesomeness in such a little bowl...

This recipe also called for pickled cabbage on top but I didn't have any. Maybe next time!