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Editor’s request: My husband loves the sushi, but I am partial to the Dan Dan Noodles at Noodle Kitchen. The broth is so interesting, and now that I have the recipe, I know why and how to replicate it.
Notes
This is how Noodle Kitchen serves the dish, and you can experiment with your favorite inclusions but why mess with a good thing.
Ingredients
- 1 cup House of Tsang Szechuan Spicy Sauce
- 1 cup Tsang
- Saigon Sizzle stir fry sauce
- 1/2 cup apple juice
- 1/2 cup pineapple juice
- 2 cups cold water
- 2 teaspoons chicken base
- Toppings of choice include: cooked ramen noodles, grilled chicken, bok choy, onions, shiitake mushrooms, broccolini, bean sprouts, peanuts, cilantro, Thai basil, mint and lime
Instructions
- Whisk everything together in a saucepan over medium heat until the chicken base has completely dissolved. Bring just to a gentle simmer, then reduce heat and cook for 5-10 minutes to let the flavors come together.
- Use as a broth, sauce base or noodle sauce.
