TF and I used to make this quite often when we were students. It's cheap, it's easy, and it's quick. It's also pretty void of nutritional value if you just have the noodles and sauce without added veggies or protein... but that's pretty par for the course for student fare.

Since I no longer really enjoy just eating big bowls of starch, I braised a little bok choy with some garlic and ginger to go with my noodles. If I'd had the energy, I would've also added some baked tofu for protein. It's still not a great meal nutrituion-wise, but it's okay as a quick fix once in a while. Especially if you can use something like whole wheat spaghetti or soba for the noodles. (Not necessarily the traditional choices, but tasty and a little more nourishing than plain noodles).

Dan Dan Mien

Slightly adapted from Goons with Spoons

Ingredients

• noodles
• sesame oil
• 3 parts dark soy sauce
• 3 parts light soy sauce
• 3 parts black vinegar
• 2 parts Laoganma (spicy chili crisp)¹
• 3 parts natural peanut butter (or toasted sesame paste if you have it)
• 1 part brown sugar
• bok choy and/or other veggies (optional)
• meat and/or tofu (optional)
• green onions/scallions (optional)

Directions

1. Cook and drain noodles.
2. Toss with a little sesame oil to prevent sticking.
3. Combine soy sauces, vinegar, Laoganma, peanut butter (or sesame paste), and brown sugar. Mix well.
4. Portion noodles, add any veggies or protein as desired, spoon sauce over.
5. Garnish with chopped scallions (if using).

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¹ Original recipe calls for 3 parts chili oil and 1 part Sichuan peppercorn. I opted to use Laoganma (or, rather, a Laoganma knock-off) instead. ^Back