Taiwanese dan dan noodle salad from Myers+Chang at Home: Recipes from the Beloved Boston Eatery (page 109) by Joanne Chang and Karen Akunowicz

  • soy sauce
  • cilantro
  • fresh ginger
  • peanut oil
  • rice vinegar
  • peanuts
  • chile oil
  • fresh Chinese egg noodles
  • Thai bird's eye chiles
  • Sriracha sauce
  • English cucumbers
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on August 27, 2019

    Rather than serve this as a salad, I added chicken and served it warm. I should have still rinsed the noodles (mine were quite thin) and tossed them with the chili oil to prevent them from clumping, but I skipped this step and added them straight to the pan with the cooked chicken, then stirred in the sauce. The noodles stuck together, but they tasted good regardless. Adding peppers and sugar snap peas like anya_sf would definitely be a welcome addition, but as is, the marinated cucumbers provide a nice contrast to the rich, nutty sauce. If you make the sauce in advance, this would be quick to prepare.

  • anya_sf on July 07, 2018

    I wanted a heartier dish, so I added some sliced red bell pepper, blanched snap peas, and cooked shrimp. I used roasted peanuts and canola oil instead of cooking the peanuts in the oil and the sauce was still very tasty. Only about 1/3 of the sauce was sufficient to coat everything. The noodles were delicious.

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