Sichuan Spicy Peddler's Noodles with Fresh Shrimp
Experience the tantalizing flavors of Sichuan with this vibrant twist on the classic Dan Dan Mein. Originating from street vendors in Sichuan, this dish combines the rich umami of soy sauce paste and the crunchiness of pistachios or peanuts, enhanced by the subtle warmth of chili oil. Instead of dried shrimp, this version features succulent small fresh shrimp, bringing a delightful freshness to every bite. Topped with crunchy scallions and served alongside a steaming bowl of savory chicken broth, this dish promises a satisfying balance of spice, texture, and flavor that will transport your taste buds straight to the bustling streets of Chengdu.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Small cooked shrimp
1/2 cup (fully cooked)
Preserved vegetables
1/4 cup (rinse and chop (optional))
Dry roasted pistachio nuts or peanuts
3 tablespoons (remove shells and chop)
Scallions
2 (cleaned and chopped)
Sesame seeds
1 tablespoon (toasted)
Oil
1 tablespoon (for toasting sesame seeds)
Chicken stock
1 cup (for simmering)
Optional chicken stock
4 cups (for serving with broth)
Yellow noodles
16 ounces (fully cooked)
Dark soy sauce
2 tablespoons
Light soy sauce
1 tablespoon
Red rice vinegar
1 tablespoon
Sesame paste (Tahini)
2 tablespoons
Chili oil
1/8 teaspoon (optional)
Sesame oil
2 tablespoons
Granulated sugar
1/4 tablespoon
Instructions
1
Rinse the preserved vegetables under cold water to remove excess salt and spices. Chop them into small pieces and place them in a microwave-safe bowl. Heat in the microwave for 30-45 seconds and set aside.
2
In a dry skillet, toast the sesame seeds over medium heat until golden and fragrant. Remove from heat and set aside.
3
Prepare the Dan Dan Mein sauce by combining dark soy sauce, light soy sauce, red rice vinegar, sesame paste, optional chili oil, sesame oil, granulated sugar, and toasted sesame seeds in a bowl. Whisk until the mixture is smooth and uniform. Set aside.
4
In a saucepan, bring 1 cup of chicken stock to a gentle simmer. If serving the noodles with broth, you can add an additional 4 cups of chicken stock to keep hot on the side.
5
In another pot, combine 1 cup of the simmering stock with 2 cups of water and bring to a boil. Add the fully cooked noodles and let them heat for about 1-2 minutes. Drain the noodles in a colander and rinse under cold water to halt the cooking process. Set aside.
6
To assemble, divide the cooled noodles evenly among four individual bowls.
7
In the center of each bowl, place chopped scallions and a scattering of pistachios or peanuts. Pour the prepared Dan Dan Mein sauce around the perimeter of the noodles.
8
Garnish with portions of the preserved vegetables and small shrimp, arranging them artistically around the edges of the noodles.
9
Serve with a bowl of hot broth alongside (optional), allowing guests to toss the noodles and toppings to combine flavors before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sichuan Spicy Peddler's Noodles with Fresh Shrimp?
This dish is a vibrant twist on the classic Sichuan Dan Dan Mein, featuring a rich umami sauce, fresh shrimp, and crunchy nuts.
How is this recipe different from traditional Dan Dan Mein?
Instead of the traditional dried shrimp, this version uses succulent small fresh shrimp to bring a delightful freshness to the dish.
What kind of shrimp should I use?
You should use 1/2 cup of small, fully cooked shrimp.
What type of noodles are required for this recipe?
The recipe calls for 16 ounces of fully cooked yellow noodles.
What provides the crunch in this dish?
Crunchiness is provided by 3 tablespoons of dry roasted pistachio nuts or chopped peanuts, along with toasted sesame seeds.
How do I prepare the preserved vegetables?
Rinse the vegetables under cold water to remove excess salt, chop them into small pieces, and microwave them for 30-45 seconds.
How do I toast the sesame seeds?
Toast the sesame seeds in a dry skillet over medium heat with one tablespoon of oil until they are golden and fragrant.
What ingredients are in the Dan Dan Mein sauce?
The sauce consists of dark soy sauce, light soy sauce, red rice vinegar, sesame paste (tahini), sesame oil, sugar, toasted sesame seeds, and optional chili oil.
Can I substitute sesame paste?
Yes, the recipe suggests using Tahini as a substitute for Chinese sesame paste.
How spicy is this noodle dish?
The spiciness is mild to moderate, coming from the chili oil which is optional and can be adjusted to your taste.
What kind of vinegar is used?
The recipe specifically calls for one tablespoon of red rice vinegar.
How do I heat the noodles?
Bring a mixture of 1 cup chicken stock and 2 cups water to a boil, add the cooked noodles for 1-2 minutes, then drain and rinse under cold water.
Why should I rinse the noodles under cold water?
Rinsing under cold water halts the cooking process, ensuring the noodles maintain the correct texture.
Is there a soup served with these noodles?
Yes, it is optional but recommended to serve a bowl of hot chicken broth alongside the noodles.
How much chicken stock do I need for the side broth?
You will need approximately 4 cups of chicken stock if you choose to serve the noodles with a side of broth.
How do I assemble the individual bowls?
Divide the noodles among bowls, place scallions and nuts in the center, pour the sauce around the perimeter, and garnish with shrimp and vegetables.
What is the purpose of the dark soy sauce?
Dark soy sauce is used to provide a deep color and a rich, slightly sweet umami flavor to the sauce.
Can I use peanuts instead of pistachios?
Yes, you can use either dry roasted pistachios or peanuts based on your preference.
How many scallions are needed for garnish?
The recipe uses two cleaned and chopped scallions.
What is the origin of this dish?
This dish is inspired by the street food flavors found in Chengdu, Sichuan, China.
How much sugar is in the sauce?
The sauce contains 1/4 tablespoon of granulated sugar to balance the savory and acidic flavors.
How many ingredients are in this recipe?
There are 16 total ingredients including the garnishes and optional items.
Can I make the sauce in advance?
Yes, you can whisk the sauce ingredients together and set them aside until you are ready to assemble the bowls.
Is the chili oil mandatory?
No, the chili oil is listed as optional for those who prefer a less spicy dish.
What type of oil is used for the sauce?
Two tablespoons of sesame oil are used in the sauce for its distinct nutty aroma.
How do I eat Sichuan Spicy Peddler's Noodles?
It is best enjoyed by tossing the noodles, toppings, and sauce together thoroughly before eating.
What is the role of red rice vinegar?
It provides a mild acidity and a unique fermented flavor characteristic of Sichuan cuisine.
How do I serve the shrimp?
The small cooked shrimp are arranged artistically around the edges of the noodles as a final garnish.
Can I use store-bought chicken stock?
Yes, standard chicken stock works well for both simmering the noodles and serving as a side broth.
What does the name Peddler's Noodles refer to?
It refers to the street vendors (peddlers) in Sichuan who traditionally sold Dan Dan Mein from carrying poles.