Cook's Illustrated Magazine, May/Jun 2001

  • Spicy Sichuan noodles (Dan dan mian) (page 7)

    from Cook's Illustrated Magazine, May/Jun 2001 Cook's Illustrated Magazine, May/Jun 2001

    • Categories: Pasta, doughs & sauces; Main course; Chinese
    • Ingredients: ground pork; soy sauce; dry sherry; white pepper; oyster sauce; peanut butter; rice vinegar; chicken stock; peanut oil; fresh ginger; garlic; dried red pepper flakes; sesame oil; Chinese egg noodles; scallions; bean sprouts; Sichuan peppercorns
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  • Spicy Sichuan noodles (Dan dan mian)

    • aileent1 on February 03, 2012

      So good! I make it with ground chicken, my children can't eat pork.

    • ashallen on September 19, 2020

      Very good, very flavorful noodles. Also rich, meaty, starchy and quite "brown," so I liked balancing it out with simply cooked vegetables (chopped up steamed broccoli worked well). Makes enough sauce to generously coat noodles. Not super-spicy as written (and I'm no chili fiend). I'll try adding the optional Sichuan pepper next time for some additional zing. Leftovers kept well. [Cross-post The Cook's Ill. Cookbook / Cook's Ill. Annual Edition 2001/ Cook's Ill. Magazine]

  • Sesame-soy-glazed baby bok choy

    • Analyze on March 16, 2019

      Yummy! I've made this three times now, and my husband especially loves it. If you like the flavors of ginger, soy sauce, and sesame seeds, I'd recommend this recipe.

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  • Published May 01 2001
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher Boston Common Press