Dandan noodles have a cult following worldwide, and it’s easy to see why. These lush, spicy, meaty noodles, which originated as street food in ­China’s Sichuan province, combine a mouth-dizzying array ...

I was careful this morning. Very light breakfast. Lots of water. It’s often part of the strategy when I know I have to “eat for work” midday. But before lunch, I had to take some photos for this story ...

Spicy, nutty, salty, with a slight acidity, dan dan noodles are full of personality and very different from the comparatively mellow chow meins and ho funs of my childhood. Dan dan noodles come from ...

Anyone who’s ever worked with me in the kitchen knows that I like to tinker with dishes for a while before I decide to finally offer them on the menu. But then once I’ve gotten them where I want them ...

Thin sesame seed paste with 3 tablespoons of water, mix in hoisin, Sichuan bean sauce, black vinegar, sugar, chili oil, soy sauce into a paste, then mix in Sichuan peppercorn powder. In a hot skillet, ...

Order the dan dan noodles, my husband urged. So I did. He’s got good taste, and noodles almost always taste good. Besides, I didn’t want to admit I’d never heard of dan dan. The noodles, scattered ...