Spicy Sichuan noodles (Dan dan mian) from Cook's Illustrated Annual Edition 2001 by Cook's Illustrated Magazine

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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

  • 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]

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