There is no such thing as soupy dan dan noodles .....
So I'll just give you the bastardized version lol
In this side of the world , some Chinese restaurant actually serve dan dan noodles , the soupy version and I've tried it in two different place . The second one that I've tried is nearly similar to the original dan dan noodle recipe except that it's soupy . The bastardized version that I really like is the one with sesame paste or maybe with some peanut butter in there as well ?! Yup , they call it here , dan dan mein .
What's in a name ?
This recipe is a spin from Martin Yan's dan dan noodles , which I renamed peanut sesame noodles , that I've made few years back . And I've posted this soupy version before but this time I've tweaked it out a bit .
You can actually tweaked this recipe to what suits you best . Reducing the chilli flakes ( and oil ) or omitting it for a kid-friendly noodle soup . Omitting peanut butter and just use sesame paste . Adding more liquid if you want a thinner soup . Or use a different kind of noodle though Shanghai noodles is the best for this recipe .
The soup will thicken as it cools down , so when you've already added it to the noodles , you need to eat it immediately . If there's some leftover soup , you can thin it out by adding more water and/or broth then add salt to taste .
400 grams fresh or dried Shanghai noodles
2 cups water
2 cups chicken broth
2 teaspoon chilli flakes
4 tablespoons peanut butter
4 teaspoons sesame paste
1 teaspoon black vinegar ( Chinkiang vinegar )
1 teaspoon light soy sauce
1/2 teaspoon five-spice powder
1 teaspoon chilli oil plus more for drizzling
salt , if needed
2-3 tablespoons chopped peanuts
2-3 teaspoons preserved
1 stalk spring onion , choppped
* Cook fresh noodles for 3 minutes . Drain , rinse and drain in a colander , set aside .
* In a small ( 3-quart ) saucepan , pour in water and broth then add in chilli flakes . Bring to the boil and cook for a minute . Turn off heat and add in peanut butter , sesame paste , vinegar , soy sauce and five-spice powder , use a whisk to stir ingredients together until well combined . Bring mixture to the boil and simmer over low heat for 3 minutes , stirring constantly and adjust taste . Add in the chiili sauce and give it a good stir . ( If you think that the mixture is a bit thick , add in more broth or water , let it boil again and adjust taste . ) Turn off heat .
* Refresh noodles with warm water and shake off excess water . Divide noodles into 2 or 3 bowls , pour in the soup , drizzle with chilli oil , top with chopped peanuts , preserved
mustard radish and chopped spring onion . Serve immediately .