Dan Dan Noodles (担担面）

The name - "Dan Dan" refers to a type of carrying pole (a ''bian dan'') that was used by ambulatory vendors - BaoBao Chuan who sold the dish on the streets in 1841. The orignal cooking method was using a copper cooking-pot which had been separated in the middle, one side was cooking the noodles while the other side was stewing either chicken or trotters.

Dan Dan Noodles are easily available in many Chinese restaurants, but nothing beats having a bowl of homemade one. This Dan Dan noodles recipe though is not authentic to China, but quick to cook, I made it as the school lunch for my boys. In my recipe I didn't use any meat as there is in the classic recipe, but it still is a wonderfully tasty meal.

Nutritional Information:(per serving)
Calories:        500
Protein:         16g
carohydrate:  73g
Sugar:            4g
Fat:               10g
-Saturates:     1.5g

Serve 4

Ingredients:

1. 450g/1lb egg noodles;

2. Salt;

3. 2 tablespoons sesame paste;

4. 6 spring onions, chopped;

5. 3 garlic cloves, crushed;

6. 2inch/5cm root ginger, peeled and finely chopped;

7. 1 tablespoons light soy sauce;

8. 2 teaspoons red wine vinegar;

9. 900ml/1.5 pints chicken stock;

10.chill oil.

Directions:

Cook the noodles in boiling salted water according to the packet instructions. Drain and keep it hot When the noodles are tender.

Blend the sesame paste with 4 tablespoons water and place in a sauce pan, along with the chopped root ginger, crushed garlic cloves, light soy sauce and red wine vinegar. Cover over a moderate heat, stirring frequently for 5 minutes.

While waiting for the sauce, bring the stock to boil and simmer for 2 minutes on another sauce pan. Then add the spring onions into the stock, stir well with the stock.

Divide the noodles and the sesame paste sauce between 4 soup bowls. Spoon over the hot stock and top with some chill oil according to your own teste. Serve hot at once.