Black Sesame Dan Dan Noodles 黒胡麻担々麺

Recipe Highlights Black sesame dan dan noodles first won me over at Double Happiness (ダブルハピネス), a Chinese-style restaurant in my hometown of Yokohama. While we look forward to eating their black sesame noodles every time we’re in Japan, this is my take on recreating their signature dish at home. Here’s why I keep coming back to this recipe: Quick to make, no hours-long simmer required Savory, crunchy, fresh toppings in every bite Serve hot or chilled—up to your preference how to serve this creamy soup So good you’ll want seconds (or thirds!) If you love Japanese ramen recipes, try my Miso Ramen Recipe, Hiyashi Chuka (Cold Ramen), and Easy Tonkotsu Ramen next! Table of Contents What are Black Sesame Dan Dan Noodles? Dan dan noodles trace back to China’s Sichuan province, where dandan mian (担担面) is served with a meat sauce seasoned with numbing Sichuan peppercorn. When the dish made its way to Japan, it was adapted into Tantanmen (担々麺), now a staple style of ramen. The Japanese version tones down the heat with more broth, sesame paste, and mild chili oil. This version uses black sesame paste, instead of white, for a unique color and flavor. Ingredients for Black Sesame Dan Dan Noodle...