Peranakan Spiced Noodles with Fragrant Peanut Sauce

Ingredients

In this Peranakan adaptation of Dan Dan Noodles, we incorporate the distinct flavors of Peranakan cuisine. The original dish is known for its spicy and numbing Sichuan peppercorns, but in this Peranakan version, we replace them with a combination of aromatic spices such as turmeric, coriander, and cumin. Additionally, we enhance the peanut sauce with a touch of tamarind, which adds a tangy element to the dish, characteristic of Peranakan cuisine. We alse have the original recipe for Dan Dan Noodles, so you can check it out.

• 250g (8.8 oz) dried egg noodles 250g (8.8 oz) dried egg noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 3 tablespoons ground peanuts 3 tablespoons ground peanuts
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup bean sprouts 1 cup bean sprouts
• 2 spring onions, thinly sliced 2 spring onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 42g, 6g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and golden brown.
3. 3.
   Add the turmeric powder, ground coriander, and ground cumin to the pan. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and stir to combine with the spices. Allow the mixture to simmer gently for 5 minutes.
5. 5.
   Add the ground peanuts, tamarind paste, soy sauce, and brown sugar to the pan. Stir well to incorporate all the ingredients and let the sauce simmer for another 5 minutes, until it thickens slightly.
6. 6.
   Add the cooked noodles to the pan and toss them in the fragrant peanut sauce until well coated.
7. 7.
   Divide the noodles into serving bowls and top with bean sprouts, sliced spring onions, and fresh cilantro.
8. 8.
   Serve the Peranakan Spiced Noodles with Fragrant Peanut Sauce with lime wedges on the side for squeezing over the noodles.

Treat your ingredients with care...

• Turmeric — Be careful when handling turmeric as it can stain your hands and clothes. Use gloves if desired.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add a few slices of red chili to the peanut sauce.
• Customize the toppings by adding shredded chicken, tofu, or shrimp for added protein.
• If you prefer a thicker sauce, simmer it for a few more minutes until it reaches your desired consistency.
• To make the dish more colorful, add julienned carrots or bell peppers as garnish.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave, adding a splash of water if needed to loosen the sauce.

Serving advice

Serve the Peranakan Spiced Noodles with Fragrant Peanut Sauce hot, garnished with fresh cilantro and lime wedges on the side. The lime wedges can be squeezed over the noodles to add a refreshing citrusy flavor.

Presentation advice

To enhance the presentation, arrange the bean sprouts, sliced spring onions, and fresh cilantro neatly on top of the noodles. Drizzle a little extra peanut sauce over the toppings for an appetizing look.