Jul 13, 2011

Dun Dun Noodles a la Heidi

I don't know why I waited this long to make these Dun-Dun noodles. I have been telling everyone about them ever since our friend Heidi brought it to dinner once. I finally made them a few days ago. They are spicy, garlicky, peanutty, sesamey and all the things nicey. They may or may not cause you to make up your own words! Heidi first tasted these noodles at Mary Chungs restaurant in Cambridge and liked it so much that she wrangled a recipe out. And are we glad she did! She calls it Mary Chungs Dun Dun Noodles. But Heidi has made the recipe her own over time and in its Copenhagen avatar it will forever be known as Heidi's Dun-Dun noodles. These noodles have a complex taste but are surprisingly easy to make (Thank you time saving store bought Chinese sesame paste) 
*Heidi's recipe called for 6-8 cloves of garlic, I reduced the amount since I am not fond of too much raw garlic. You can up or lower the amount according to your taste.

This will serve a party.
4 inch piece of ginger, peeled and loosely chopped
5 cloves garlic
4 T water
1 t salt
3 T hot pepper flakes in oil
3-4 T light soy sauce
3-5 T Siracha hot sauce
1 12 oz jar Chinese Sesame paste
2 T sesame oil
2 T sugar
1-1 1/2 packages noodles
5 scallions, chopped

Optional toppings:
Bean sprouts
Shredded cooked chicken

Puree garlic, ginger, salt and water in food processor. Add pepper flakes, hot sauce, soy sauce, sesame paste, oil and sugar and process until smooth. Taste for sweetness. Add more sugar if it's not as sweet as you'd like.
Prepare the noodles and toss lightly with sesame oil before topping with sesame sauce. Add scallions and toss. Serve with bean sprouts and shredded cold chicken if desired.

I told you it was SO easy.