In the past, when I went to a Chinese restaurant, I would study the menu hoping to try something new, but as always, I would order only my favorites. 

Dan Dan noodles, apparently very popular worldwide, were, unbeknownst to me. 

I came across a recipe for them while searching for ways to use the “bok choy that has been in my refrigerator for too long”. I also had a jar of tahini that was lurking somewhere in the back of my pantry, and I was really craving a dish with Sichuan peppercorns. 

Side note: I LOVE the smell of Sichuan peppercorns. Could somebody please make a Sichuan-scented candle? Kidding, not kidding. 

Back on topic, this dish checked all the boxes.

I took a little extra time, as I do with all new dishes, and savored in the process. First step: assemble the meat mixture. Second: make the sauce. Third: prep the noodles and vegetables. And for the grand finale: plate the dish. 

We sat in front of our food, hoping that a dish loved by millions would not disappoint. When the first bite hit our tongues, the only word we could mutter was a muffled, yet exuberant, “Wow!!!!”

Here is the recipe so that you too may become a talented chef and impress your friends with your Dan Dan noodle cooking skills.