My ULTIMATE Guide To Dan Dan Noodles

[@StultusXu]

very high quality video, and with brits accent, really nice.

[@hoichong2884]

Excellent instructional video. You are a natural.

[@user-vc1nt1kp2n]

dude quality stuff

[@suebowman7258]

WOW! I have been wanting to make this. I like Evan’s style. I can’t wait to make it this weekend. Can I use Chinese sesame paste? I don’t have patience to make the sesame paste 😂

[@w2kitchen]

Haha definitely. In fact, I normally just use store-bought everything for this. 😂

[@eliorgitelman6058]

How long can i hold the sesame sauce in the fridge/freezer before going bad?

[@w2kitchen]

Not an expert, but from experience: In the fridge, it can last for up to 2 weeks if stored in an airtight container. In the freezer, you can store it for up to 6 months. Just be sure to freeze it in small portions so you can defrost only what you need. Always check for any changes in smell, taste, or texture before using.

[@bcatbb2896]

lol, when he mentioned preservatives, i just cracked up

[@FOIL_FRESH]

is the mustard green same as japanese takana ?

[@w2kitchen]

Not exactly. While both are types of pickled or preserved mustard greens, they have distinct flavour profiles. Sichuan preserved mustard greens are typically fermented with salt and spices, while Takana is often pickled with salt or soy sauce and can range from mildly to highly spicy, depending on the region in Japan. Although Takana is tangy and savoury like Sichuan mustard greens, it tends to be milder and less complex in spice. If using Takana as a substitute, I’d recommend adding a generous amount of Shichimi Togarashi to balance the flavours.

[@FOIL_FRESH]

@@w2kitchen boss

[@gettem6341]

what type of noodles are those? just regular wheat noodles? would regular spaghetti work?

[@w2kitchen]

Yes, just regular wheat noodles. Ideally, you want them to be quite thin, so they take quite a bit of the sauce with them with each bite. If using pasta, angel hair would be your best bet. With spaghetti and other thicker pastas, I would almost cook them from dry state directly in the sauce (minus the preserved mustard and vinegar), keep topping up with boiling water like how you would usually cook a risotto, then finish with the preserved mustard and vinegar at the very end. This way, you'll end up with a much better balance and creamier finish.

[@isamlambert]

your videos would be more memorable if you tasted your food at the end.

[@MicahPhua]

100% agree -- I came across your channel just a couple days ago and am constantly blown away by how clear and concise your commentary is. The only thing that could make your content better is if we could see you trying all this delicious food lol

[@REMY.C.]

I don't think so, I think it's pointless because he would never say it's bad, I'm not saying he's making bad food, it's just that he just made the food for us and the tasting would be way too subjective. I just hate Gordon Ramsay for that because he most of the times says "mmmm" before the food even hits his mouth.

[@stevedomique9278]

Why though? Literally every cooking channel that does this just goes "MMMMMM" with some fake over the top reaction and then repeats the stuff that they've been saying throughout the whole recipe. Like they're obviously not going to taste it and then spit it out.