Dun Dun Noodles
I've been eating Dundun noodles at Mary Chung's Restaurant in Cambridge, MA for over 30 years, and I spent well over a thousand dollars on them in the years when I worked in Central Square. Since then, I make periodic visits with my friends from that era because no place else makes a sauce that is like theirs.
At some time in the past, I asked them for the recipe, and they gave me a list of ingredients. I've experimented, and I think I am getting closer to the right proportions: this tastes a lot like theirs (I conducted comparisons with their sauce right next to me.)
- 3 Tb = 45g crunchy peanut butter (I use peanut paste here in Ecuador)
- 3 Tb white vinegar
- 1 Tb dark soy sauce (gives it the red color)
- 3 Tb regular soy sauce (I use low-salt)
- 1 Tb sesame oil (I may experiment with leaving this out)
- 2 tsp garlic (I now use bottled liquid to save peeling)
- 2 tsp ginger (the more, the "brighter" the flavor)
- 1 Tb sugar
- 1/2 tsp red pepper flakes (can be more for spicier!)
- 1/2 tsp white pepper (optional: may not be in original ingredients)
Combine all together with a food processor. Add without pulverizing:
- 1 Tb toasted sesame seed
Allow some time for the flavors to blend. Makes enough for two servings.
- 8 oz lb chinese yellow (egg) noodles
- 2 oz bean sprouts
- 4 oz shredded cooked chicken
- 4 chopped scallions
Place hot, cooked (steamed) chinese yellow noodles in a bowl. The noodles need to be well-steamed or they will absorb too much moisture from the sauce. Place bean sprouts on top, then chicken, then scallions. Pour 1/2 (about 1/4 cup) of sauce over it all, and serve.
This is also the sauce for Bon Bon Chicken. Slice a cooked chicken breast, place it on bean sprouts and lettuce, add sauce over it all, and serve.
All of these proportions can be varied. If it has too much bite, reduce the ginger and/or red pepper. Or make it hotter with more red pepper or by using hot pepper oil.