Name: Dan Dan Noodle Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 10 ounces baby bok choy (about 4), separated into white and green parts; 2 cups/10 ounces fresh or canned corn kernels (or thawed from frozen); 2 scallions, thinly sliced; 10 ounces fresh or frozen ramen noodles; 2 tablespoons Chinese sesame paste or tahini; 2 tablespoons chile oil or chile crisp, plus more for serving; 1 tablespoon soy sauce or tamari; 2 teaspoons black or rice vinegar; 2 teaspoons sugar; 1 garlic clove, grated; 2 to 3 tablespoons unsweetened nondairy milk (such as soy or oat) or water; 2 tablespoons toasted white sesame seeds; Sea salt, to taste

Ingredients

Sea salt

10 ounces baby bok choy (about 4)

10 ounces fresh or frozen ramen noodles

2 cups (10 ounces) fresh or canned corn kernels (or thawed from frozen)

2 tablespoons toasted white sesame seeds

2 scallions, thinly sliced

2 tablespoons Chinese sesame paste or tahini

2 tablespoons chile oil or chile crisp, plus more for serving

1 tablespoon soy sauce or tamari

2 teaspoons black or rice vinegar

2 teaspoons sugar

1 garlic clove, grated

2 to 3 tablespoons unsweetened nondairy milk (such as soy or oat) or water

Instructions

Step 1: Bring a large pot of salted water to a boil.

Step 2: Separate the white and green parts of the baby bok choy. Slice the white parts into thick pieces. Place them in a colander, rinse well to remove any dirt or sediment, then drain.

Step 3: Add the ramen noodles to the boiling water and cook until al dente according to package directions. About 1½ minutes before the noodles are done, add the white parts of the bok choy and the corn to the pot. Just before everything is ready, add the green bok choy leaves and blanch until wilted, about 20 seconds.

Step 4: Drain the noodles and vegetables immediately and refresh them under cold running water. Let them drain well and cool while you prepare the dressing.

Step 5: In a small bowl, whisk together the sesame paste, chile oil, soy sauce, vinegar, sugar, and grated garlic until a chunky paste forms. Add 2 tablespoons of the nondairy milk and whisk until smooth. If needed, add another tablespoon to achieve a cream-like pourable consistency.

Step 6: In a large shallow bowl, combine the ramen noodles, bok choy, and corn. Pour over the dressing and toss to coat evenly.

Step 7: Sprinkle with toasted sesame seeds and sliced scallions. Drizzle a few drops of chile oil on top for extra heat if desired. Taste and season with salt if needed.

Step 8: Serve the salad at room temperature for the best flavor and texture.

Tips & Variations

Use Chinese sesame paste for a more authentic, nutty flavor, but tahini works well as a substitute.

Adjust the amount of chile oil to match your preferred spice level.

For added protein, toss in cooked shredded chicken, tofu, or edamame.

If ramen noodles are unavailable, substitute with thin egg noodles or spaghetti.

The dressing can be made up to 2 days in advance and stored in the refrigerator; stir in a bit more nondairy milk or water before using if it thickens.

Storage

Store leftover Dan Dan Noodle Salad in an airtight container in the refrigerator for up to 2 days. The noodles may absorb some dressing overnight, so stir gently before serving. It’s best enjoyed at room temperature or lightly chilled. Reheating is not recommended as it changes the texture of the noodles and fresh vegetables.

FAQs

Can I use regular milk instead of nondairy milk?

Yes, regular milk can be used to thin the dressing if you don’t have nondairy milk. Use unsweetened milk to keep the flavor balanced.

How spicy is this noodle salad?

The spice level depends on the amount and type of chile oil used. You can adjust it to your liking by adding more or less chile oil or by choosing a milder or hotter version of chile oil or chile crisp.