In Sichuan, China, sidewalk snack vendors used to carry pots of these noodles on shoulder poles. ("Dan" means "shoulder poles".) Ground pork is often added to the mixture for a heartier dish. If the reeking garlic gets too much, try chewing some dry green tea leaves.
Recipe By : Courtesy of Mary Kinnunen and Chile Pepper Magazine
Serves 4
Heat Scale = Hot
1 can Chicken Broth (15-oz.)
3 tablespoons Red Chile Oil
1 tablespoon minced Garlic
1 tablespoon minced Ginger
1 tablespoon Vegetable Oil
1 tablespoon Sesame Paste
2 teaspoons Sesame Oil
1 Green Onion -- chopped, with tops
1/2 pound thin Oriental Noodles, or Spaghetti -- cooked
1/2 cup chopped Chinese Cabbage, or Spinach

Combine all ingredients except noodles and Chinese cabbage, and heat over medium heat. Add noodles and Chinese cabbage to the sauce and heat through. Divide into serving bowls.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved