Taste Test: Best Dan Dan Noodles in NYC
Originally from Sichuan, China, dan dan noodles are dry noodles with a chile oil, ground pork, and scallion sauce topped with mustard stems. Some sauces include a hint of peanut. Although real Sichuan fare is known to be absolutely unbearable to the unaccustomed palate, the following renditions of dan dan noodles are all mild in comparison. The noodles are commonly served as an appetizer in restaurants, but if you ask me, the serving size is more than enough to be a full meal.
After a taste test of all four noodle variations, I came up with the following verdict:
4. Grand Sichuan
My least favorite of the batch. I'm actually going to say that I'll probably never order dan dan noodles from this place again. Granted the dish had a generous amount of greens, but the sauce was so overwhelming, there was a garlic stench in my mouth for a good two days. The noodles were a bit soggy, which made the too-much-sauce problem even worse. The ground pork was mediocre at best, and after a while, I gave up on trying to find the subtleties in the flavors. There were some peanut bits in there, but the flavors just did not show up.
And there was a soup's worth of sauce left.