Spicy noodles with silken tofu (Douhua mian) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 352) by Fuchsia Dunlop

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Notes about this recipe

  • clcorbi on January 19, 2018

    Pretty tasty, but not my favorite Dunlop noodle recipe. I didn't enjoy the large amounts of soft tofu against the already-soft noodles. Also, I thought the flavor of the sauce was a bit one-dimensional; although, to be fair, I did have to substitute tahini for the sesame paste which might make a difference. Not one I'd repeat when I could make the dan dan noodles from this book instead.

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