Food has a great significance during Chinese New Year and noodles is a must have dish. Noodle signify longevity and you will find noodles in most Reunion dinners on Chinese New Year’s Eve. This Dan Dan Noodles was originally a very popular Sichuan dish but you can find it lots of Chinese restaurants now.
This is Ken Hom’s recipe for Lee Kum Kee, one of Hong Kong’s most well known brand of sauces. Not only is this very easy to make, it’s hot, spicy umami flavour makes it a very delicious quick meal too. Using some ingredients that are quite easy to find in major supermarkets today, you can whip this up in no time.
Some substitutions if you can’t find the sauces mentioned, you can use Sriracha instead of chilli garlic sauce, just add a bit of extra garlic if you use this. I always have dried egg noodles at home and you can use this as its easily available. If you can’t find any, you can use cheap spaghetti but cooked beyond the al dente stage.
Give it a go and let me know if you do.
Here are some other recipe ideas for Chinese New Year
Sichuan Dan Dan Noodles
- 1 tablespoon groundnut or vegetable oil
- 110 g courgette finely chopped
- 1 tablespoon garlic finely chopped
- 2 teaspoons fresh ginger finely chopped
- 2 tablespoons Shaoxing rice wine or dry sherry
- 2 tablespoons Lee Kum Kee chilli garlic sauce
- 2 teaspoons Lee Kum Kee Chiu Chow Chilli oil
- 1 tablespoon peanut butter
- 1 tablespoon Lee Kum Kee Premium dark soy sauce
- 1 tablespoon sugar
- 450 ml 16 fl oz vegetarian stock
- 225 g 8oz whole wheat noodles
- Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
- Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.