It’s no secret I love noodles/pasta and this dish has been on my “to make” list. Dan Dan Noodles translates as “noodles carried on a pole” or “peddler’s noodles”. There are many versions of these noodles and I finally decided on Joanne Chang’s version. She is the owner of Flour Bakery + Café in Boston and also has written a cookbook “Myers+Chang At Home”. This recipe was not in her cookbook but came to me via email from Food & Wine.

These noodles are one of the most famous of Sichuan street foods. The egg noodles are served in a savory, spicy broth made with chili oil topped with crispy pork and peanut flakes and then it’s all stirred together. Simple but with a numbing, smoky and spicy sauce.

The version I made is by no means the traditional Dan Dan Noodles from Chinese Sichuan cuisine as…