Spicy Almond Dan Dan Noodles
Yield:
6
Servings
This is a Burdock take on a Harvest take on dan dan noodles. Traditionally, dan dan sauce is made with peanuts and ground pork, but I wanted to make a vegetarian version. The Harvest noodles have a local hazelnut-based sauce, and they are by far the most popular dish on the menu. We use rice noodles at Harvest to make it vegan and gluten-free, and you can of course do that too.
Dan Dan Sauce
- 1½ cups almonds
- 1 cup water
- 1-inch piece peeled ginger
- 2 cloves garlic
- ½ cup gluten-free tamari
- ¼ cup black vinegar
- 1 tbsp chili flakes
- ½ cup grapeseed oil
- Kosher salt
To Serve
- 6 portions ramen noodles (or rice noodles)
- ½ bunch green onions, thinly sliced and washed, for garnish
- ½ cup almonds, toasted and coarsely chopped, for garnish
- ¼ cup thinly sliced nori, for garnish
Dan Dan Sauce
- Preheat the oven to 325°F. Spread out the almonds on a large baking sheet. Roast for 25 minutes, until fragrant. Grind the almonds in a food processor until very fine. In a large bowl, soak the ground almonds in 1 cup water overnight. The next day, transfer the soaked almonds to a blender and add all remaining ingredients except the oil and salt. Blend until silky smooth. While continuing to blend on low, stream in the oil. Add salt to taste. Can be stored for 3 days in the fridge.