Dan Dan Mian

Ingredients for 3 servings:

• 1 liter of water
• 60 ml soy sauce
• 2 tbsp vinegar (Chinkiang), in an emergency balsamic vinegar
• 4 tbsp tahini
• 4 tbsp peanut butter, no chunks
• 8 tbsp chili oil, Chinese
• Chicken broth
• 150 g noodles (wheat), Chinese, in an emergency fettuccine or other
• 2 handfuls of spring onions, finely diced
• Salt
• chili flakes

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Spicy Chinese peanut noodle soup, the way I make it…

Bring water, soy sauce, vinegar, tahini, peanut butter, and 4 tablespoons of chili oil to a boil in a large pot. Stir constantly to dissolve the peanut butter and tahini. Simmer over low heat for 5 minutes. Meanwhile, peel and finely chop the spring onions. Add the noodles to the soup and let them simmer (Chinese noodles don’t need long). Season the soup with salt and broth, ladle into bowls, and garnish with chili flakes, the remaining chili oil (don’t skimp on it), and spring onions. Tip: If you like, you can also fry 50g of ground pork until crumbly and add it to the soup.