Party Like Udon Care With Dan Dan Style Sauce
Most of the Thai, Indian, or Chinese inspired dishes I make are mostly me just winging it in the kitchen after having some strange creative burst of energy. I rarely write anything down and am never able to exactly replicate the meal on another evening. Not to say that I don’t make the same thing more than once, I just never do it in the exact same way.
Well, after making an impromptu batch of dan dan style noodles and sauce the other day I decided that this was one recipe that I needed to recreate (and write down!) so that i’d be able to replicate it again and again and again. Now, please understand by no means am I claiming that this is an exactly accurate sauce. In fact, I know that it’s not but that is not the point. So don’t get your undies in a bunch when you see how I put this together. Its a dan dan “style” sauce that is quick and easy to make and, in my not so humble opinion, tastes amazing!
3 Tbs sunflower butter
3 Tbs chili oil sauce ( i used a medium hotness one)
3 Tbs coconut milk
2 Tbs sriracha sauce
1 tsp soy sauce
1 tsp garlic powder
1 tsp Asian Five Spice powder
1/4 cup water
This sauce will serve about 4. Or, if you’re me and like a lot of sauce—so much that your mouth burns a bit and your face starts to sweat—then maybe make a double batch…
While your pasta water is coming up to a boil you can prep the sauce so that once your noodles are cooked you can dive in straight away. I prefer udon noodles. They have a soft texture that I really enjoy and far less flavor than soba noodles so that sauce really stands out as the star.
So, of the ingredients, chili oil may not be something many of us have in our pantry. If you don’t and don’t think purchasing a jar would make sense for how often you might use it then you can always sub in more hot sauce and a tablespoon of chili powder. It’s not going to give the exact same result and the flavor won’t be as deep but it will certainly do. I once made this without the chili oil and only had Frank’s Ret Hot Sauce on hand and I got through just fine ;-)
Mix all the ingredients together except the water. You will have a thick nut butter like consistency. Now, add in the water a bit at a time whisking to combine. I think a quarter cup of water is the the right amount for me as it creates a consistency that is liquid enough to coat all the noodles but still has a bit of body to it.