The reason of my last homemade chilli oil post was to make dan dan noodles. It is a popular Chinese Sichuan dish which is essentially made up of noodles with creamy sesame and chilli oil dressing as well as a sautéed mince meat.
My take on this dish is a little different than the original version. There’s no sign of Sichuan peppercorn and it is therefore less spicy; instead of using dried Asian noodles, I have substituted with something most of us is familiar with – spaghetti.
Expect sweet, savoury and nutty flavoured noodles with a subtle kick from the chilli oil. A more palatable option for those who have a lower threshold towards chilli – a far cry from the traditional Sichuan dishes that are well-known for mind blowing and tongue numbing pepper filled flavours!