Dan Dan–Inspired Noodles (Without the Meat)

• 60 ml Chinese sesame paste (or substitute with tahini + 1 TBSP sesame oil, or simply use more peanut butter)
• 65 g creamy peanut butter (natural, unsweetened preferred)
• 10 g sugar (replace some of the sugar with honey, if desired)
• 30 ml light soy sauce
• 23 ml rice vinegar
• 2 small garlic cloves, minced
• 120 ml boiling water (can use boiled pasta water)
• 60 ml homemade or store-bought chili oil
• 5 ml chicken bouillon powder (optional)
• Kosher salt, to taste
• 454 g fresh wheat noodles (can use 12 oz / 340g dried wheat noodles)
• 1 bunch scallions, sliced thin

Mga Tagubilin

1. Sesame Sauce

   1

   Make the sesame sauce: In a medium bowl, whisk together the garlic, sesame paste (or tahini and sesame oil), peanut butter, sugar, soy sauce, and vinegar until smooth. Stir in the hot water to loosen the sauce. Portion the sauce into 2 serving bowls.

2. Chili Oil Mixture

   2

   Prepare the chili oil mixture: In a small bowl, combine the chili oil, 2 tbsp (30 ml) soy sauce, and bouillon base (if using). Season with a pinch of salt to taste. Set aside.

3. Noodles

   3

   Cook the noodles: Bring a large pot of water to a boil and salt it like pasta water. Add the noodles and cook according to package instructions (typically about 3–4 minutes for fresh wheat noodles and around 7 minutes or more for dried noodles). Drain thoroughly.

4. Assembly

   4

   Assemble: Divide the noodles into the 2 prepared bowls on top of the sesame sauce you prepared in Step 1. Drizzle the chili oil mixture you prepared in Step 2 over the noodles. Top with sliced scallions. Toss just before eating.